Orange Chocolate Cake Recipes

Steps:

• In a large saucepan bring cream to the beginning of a boil. Remove from cook top. Add chocolate (in chunks). Stir until completely combined. Cool to room temperature before filling cakes. Set aside to cool.
• For Chocolate Cake: Preheat oven to 325 degrees F. Butter and flour cake pans of choice. Melt chocolate and set aside to cool to room temperature. Beat butter and brown sugar until fluffy (about 4 minutes on medium). Add eggs and vanilla and continue to beat until thick and creamy (about 6 minutes on medium). Add chocolate on low and mix until combined. Wisk dry ingredients together. Add 1/3 dry ingredients alternately with 1/3 sour cream beginning and ending with dry ingredients. Add boiling water and mix only for 30 seconds, scrape bowl and mix the rest by hand. Immediately pour into pans 2/3 full. Bake until tester comes out clean in center of cake, about 30 minutes for 9-inch round, more or less for other size cake pans. Cool for 1/2 hour before removing cakes from pans. Wrap in plastic wrap and cool in the refrigerator. When totally cold, unwrap cakes and fill with chocolate ganache.
• For Orange Cake: Preheat oven to 325 degrees F. Butter and flour cake pans of choice With a zester, zest the orange part of the peel of a fresh orange but do not zest the white section of the peel. Measure 4 tablespoons. Combine yolks, 11/2 cups milk and extracts. Set aside. Combine dry ingredients in mixer and mix on low. Add 21/2 cups of milk, orange juice, butter and orange zest to dry ingredients and mix on low for 2 minutes. Beat on high for an additional 3 minutes. Turn mixer to low and add yolk mixture in 3 batches, mixing for 40 seconds on low each time. Fill buttered and floured cake pans 1/2 full. Bake until tester comes out clean and center springs back when lightly touched. Cool in pans for 20 minutes.
• To assemble: Layer cake as follows: 1 layer chocolate cake, chocolate ganache, 1 layer orange cake, chocolate ganache, 1 layer chocolate cake. Frost as desired.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
• In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
• For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

Steps:

• To prepare the cake:.
• Preheat the oven to 350 degrees F [180 degrees C]. Make sure the egg whites are at room temperature before beginning the recipe.
• Spray an 8-inch [20-cm] round cake pan with cooking spray. Cut a round of parchment or waxed paper to fit the bottom of the pan. Smooth the paper into the pan, spray with cooking spray, and coat the bottom and sides with flour. Set aside.
• Combine the cocoa and brown sugar in a small bowl. Pour in the boiling water and stir until smooth. Set aside to cool.
• In a large bowl, whisk together the yogurt, oil, corn syrup, applesauce, egg yolk, vanilla and orange zest. Add the chocolate mixture and mix thoroughly.
• In a separate bowl, combine the cake flour, cornstarch, baking powder, soda and salt. Stir the dry ingredients gently into the chocolate mixture.
• Make sure the bowl and whip attachment of your electric mixer are perfectly clean and grease-free. Beat the egg whites until soft peaks form. Sprinkle the sugart slowly over the top, one tablespoon at a time, and continue to beat until the whites are stiff but not dry.
• Stir a large spoonful of beaten egg whites into the batter to lighten it. Gently fold in the rest of the egg whites in two steps.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool on a rack for twenty minutes, then tip out of the pan onto another rack to cool completely. The cake will fall slightly as it cools. This cake is best served the same day it is baked, but if you allow it to cool completely and then wrap it carefully, it will be find the next day.
• To prepare the sauce:.
• Yogurt Cheese: Place 1 1/2 cups yogurt in a strainer lined with a coffee filter, muslin or paper towel. Place the strainer over a bowl. Refrigerate overnight. The liquid will drain from the yogurt and you will be left with a creamy cheese mixture.
• In a medium bowl, whisk together the yogurt cheese, milk, orange juice concentrate, syrup, orange zest and lemon juice. Keep whisking until the sauce is perfectly smooth. This sauce can be made ahead and refrigerated.
• To serve: Cut the cake into eight wedges. Place a wedge on each dessert plate and top with a spoonful of sauce. Lay a few orange segments and a sprig of mint on the side. [Leftover cake will keep for a few days if wrapped in plastic.

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
• Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
• Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
• Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
• Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
• For the glaze:
• As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
• After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
• Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.

Steps:

• Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
• Drain, and when cool, cut the oranges in half and remove any big pips.
• Then pulp everything - pith, peel and all - in a food processor.
• Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
• Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
• Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
• Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

Steps:

• Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
• Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
• In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
• Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours.
• Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

Steps:

• Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely.
• Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes.
• Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
• Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
• With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
• For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
• To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.