Orangechocolatechippancakes Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with butter.
• Dissolve the espresso powder in 1/4 cup hot water, then stir into the orange juice. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, sift the cake flour, sugar, cocoa, baking soda, baking powder and salt. Mix on a low speed. In a second bowl, lightly whisk together the oil, buttermilk and eggs; slowly add to the flour mixture. Increase the mixer speed and whisk until fully incorporated. Fold in the orange juice-coffee mixture.
• Pour the batter into prepared cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean, 20 to 25 minutes.
• For the cookies-and-cream filling: Combine the heavy cream and white chocolate in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese, butter and vanilla until light and fluffy. Add the white chocolate mixture and whip for another minute. Lower the mixer speed, gradually add the confectioners' sugar and whip for another minute at high speed. Fold in the cookies. (Makes 2 cups.)
• For the buttercream: Place the egg whites, sugar and salt in a stand mixer bowl and set the bowl over a pan of simmering water. Whisk until the mixture is warm to the touch and all the sugar has dissolved. Attach the bowl to the mixer and whisk until soft peaks form, 8 to 10 minutes. Add the butter, a few tablespoons at a time, then whisk in the vanilla. Switch to the paddle attachment and continue mixing at low speed until the buttercream becomes smooth, another minute or two. (Makes 5 cups.)
• To assemble the cake: Place one cake layer on a cake board and pipe a border of buttercream along the circumference (to act as a pool for the filling). Fill the center with the cookies-and-cream filling. Top with the second cake layer and frost the entire cake with the buttercream.

Steps:

• Preheat oven to 350.
• Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
• Stir in nuts and 3/4 cup of the chocolate chips.
• In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
• Blend in the butter or margarine.
• Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
• Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
• Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
• Cool in the pan 10 minutes, then turn out onto a wire rack.
• Cool completely before slicing.

Steps:

• In a large bowl, beat the cake mix, eggs, juice, pudding mix and extract if desired until well blended and smooth. Sprinkle chocolate chips and nuts into a greased and floured 10-in. fluted tube pan. Pour two-thirds of batter into pan. Combine chocolate syrup with remaining batter; pour into pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto wire rack.

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:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix flour, 1/2 cup plus 2 tablespoons sugar, and baking powder together in a food processor. Add butter and pulse until combined.
• Whisk milk, melted dark chocolate, and egg together in a measuring cup. Stir chocolate mixture into the flour mixture until just combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
• Heat orange juice and remaining 3 tablespoons sugar together over low heat until sugar has dissolved, 3 to 4 minutes. Carefully spoon orange juice mixture over warm cupcakes and set aside to cool completely, 15 to 30 minutes more.
• Beat 1/2 cup plus 1 tablespoon butter together in a bowl using an electric mixer until light and fluffy. Carefully stir in confectioners' sugar and continue to beat for 5 minutes. Beat in milk, melted white chocolate, and orange zest.
• Decorate cooled cupcakes with icing.
• Cut orange-flavored chocolate into shavings using a sharp knife or a vegetable peeler and use to decorate cupcakes.

Steps:

• Whisk together all ingredients except chips until just combined.
• Heat a griddle over medium heat until hot and lightly brush with additional oil.
• Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips.
• Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute.
• Flip with a spatula and cook other side, about 1 minute more (Lightly oil griddle between batches.).

Steps:

• In a large bowl, combine the cake mix, eggs, cola, oil and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Wash strawberries and pat dry. Dip each strawberry into chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set, about 30 minutes. , In a small bowl, combine the frosting ingredients; beat until smooth. Frost cake. Garnish each serving with a chocolate-covered strawberry.

Steps:

• Whisk together all ingredients except chips until just combined.
• Heat a griddle over medium heat until hot and lightly brush with additional oil. Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips. Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

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:

• 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.