CHOCOLATE ORANGE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
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.
ORANGE OMBRE BIRTHDAY CAKE WITH CHOCOLATE FROSTING
Steps:
- Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven. Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper. Spray the parchment. Set the pans aside.
- In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition.
- Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry.
- Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine. Pour into one of the prepared cake pans.
- Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring. Stir to combine, then pour into the second cake pan.
- Add 5 or 6 drops of food coloring to the remaining batter and stir to combine. Pour into the third cake pan.
- Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through. Cool in the pans on wire racks for 5 minutes. Then invert the cakes, peel off the parchment and let cool completely on wire racks. Trim the tops if domed.
- To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely. Stack the next darkest layer and again frost the top. Stack the final layer and frost the top and sides of the cake. Slice to serve.
- Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. Remove the bowl from the pan and let the chocolate cool to room temperature.
- In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. Add the melted chocolate and beat until combined. Add the cream and beat until the frosting is smooth and spreadable.
DECADENT CHOCOLATE ORANGE CAKE
Moist orange cake layers separated by dark chocolate ganache and orange flavored cream cheese filling.
Provided by schmerna
Categories Desserts Chocolate Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 704.8 calories, Carbohydrate 77.5 g, Cholesterol 157.2 mg, Fat 43.5 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 141.5 mg, Sugar 50 g
CHOCOLATE CAKE WITH CHOCOLATE-ORANGE FROSTING
Provided by Kate Fogarty
Categories Cake Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly High Fiber Orange Vanilla Birthday Low Cholesterol Vegan Party Butter Orange Juice Bon Appétit Kidney Friendly Small Plates
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sift all purpose flour, sugar, whole wheat flour, cocoa powder, baking soda, and salt into large bowl. Add 3/4 cup water, oil, juice concentrate, vanilla, and vinegar and whisk to blend. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack. Carefully cut around pan sides and turn out cake onto serving platter.
- For frosting:
- Place chopped bittersweet chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is melted and smooth. Carefully transfer bowl to work surface. Cool melted chocolate to room temperature, stirring occasionally, 15 to 20 minutes.
- Using electric mixer, beat "butter" in large bowl until smooth. Add powdered sugar, 1 tablespoon juice concentrate, vanilla, and salt; beat until smooth. Add 2 tablespoons juice concentrate; beat until blended. Beat in agave nectar, then chocolate. Let stand 10 minutes. Frost top and sides of cake. DO AHEAD: Cake can be made up to 8 hours ahead. Cover with cake dome and store at room temperature.
- Also called whole grain pastry flour; available at some supermarkets and at most natural foods stores.
- ** A natural sweetener made from the sap of agave succulent plants; sold at some supermarkets and at natural foods stores.
WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING
When I first saw this recipe (on the label of a white vinegar bottle - where else?), I thought "Vinegar in a dessert? This must be a joke!) So I made the recipe, just for the heck of it, and found it surprizingly yummy!
Provided by Millereg
Categories Dessert
Time 1h
Yield 1 cake, 9 serving(s)
Number Of Ingredients 17
Steps:
- ---- THE CAKE ----.
- Preheat oven to 350 Fahrenheit.
- Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
- Make 3 holes in the dry ingredients.
- Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
- Pour orange juice over everything and mix well.
- Spread batter evenly in the pan and bake in dish that the batter was mixed in.
- Bake 30 minutes or until center is firm.
- Allow to cool.
- Refrigerate leftovers (if any).
- ---- THE FROSTING ----.
- Combine gelatin, orange juice, and cold water in small saucepan.
- Let stand until thick.
- Place over low heat, stirring constantly, just until gelatin dissolves.
- Remove from heat and cool, but do not allow to set.
- Whip cream, sugar and vanilla until slightly thickened.
- While beating slowly, gradually add gelatin to whipped cream mixture.
- Whip at high speed until stiff.
- Spread thickly on the cake.
DEVIL'S FOOD CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM
Steps:
- For cake:
- Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.
- Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.
- Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.
- For buttercream frosting:
- Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool.
- Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.
- Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound chocolate curls in center of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.)
- *Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets.
DEVIL'S FOOD CAKE WITH ORANGE FROSTING
I love chocolate and orange together.This cake is really moist and yummy, because of the addition of sour cream.
Provided by KittyKitty
Categories Dessert
Time 55m
Yield 1 9 inch, 2 layer cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Line two 9inch cake pans with waxed paper and grease. In a bowl, mix the cocoa and 3/4 cup boiling water until smooth. Set aside.
- With an electric mixer, cream the butter and sugar until ight and fluffy. Add the eggs, one at a time, beating well.
- When the cocoa mixture is lukewarm, stir into the butter mixture.
- Sift together the flour, baking saoda and baking powder twice. Fold into the cocoa mixture in three batches, alternating with the sour cream.
- Pour into the pans. Bake until the cakes pull away from the pan 30-35 minutes. Let stand for 15 minutes in pans, then remove from pans, cool on wire rack.
- Thinly slice the orange rind strips. Blanch in boiling water, 1 minute.
- For the frosting:
- Place all ingredients in top of a double boiler or bowl set hot water. With electric mixer, beat until mixture holds soft peaks. Remove from heat and beat until thick enough to spread.
- Sandwich the cake with frosting, then spread over the top and sides. Arrange rind on top.
Nutrition Facts : Calories 671.9, Fat 24.7, SaturatedFat 14.8, Cholesterol 134.6, Sodium 907.9, Carbohydrate 109.1, Fiber 2.7, Sugar 80.9, Protein 8.6
CHOCOLATE CUSTARD CAKE WITH BUTTERSCOTCH ORANGE FROSTING
I really love sweets but I need to eat healthy so I constructed a yummy sub for very rich chocolate cake.
Provided by Fat Free Queen
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).
- Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
- Beat together the oil and sugar in a mixing bowl.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla and the applesauce.
- Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
- Divide the batter evenly between the two pans.
- Bake for about 45 minutes or until cake is fully cooked.
- Custard filling:.
- Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.
- Cook until the mixture thickens.
- Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.
- (I flash freez my custard filling to chill faster while stirring every two minutes).
- Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
- Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
- Cut cake in half and fill with custard. Drizzle with frosting.
Nutrition Facts : Calories 448.6, Fat 13.1, SaturatedFat 3, Cholesterol 76.6, Sodium 518.7, Carbohydrate 77, Fiber 2.5, Sugar 42.8, Protein 8.1
EASY PEASY QUICK CHOCOLATE ORANGE CAKE
For when you need cake and you need it quick. Made this for family the other day. It doesn't keep well after cooking, but provides you with a quick cake fix. Can be veganized by adding 1 banana or 1 tablespoon of apple sauce instead of the egg. It also can be made into different variation by changing the flavouring.
Provided by cakeinmyface
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cream the butter and sugar together.
- Add the egg and the flour and baking powder.
- Add the orange rind and juice coco powder and vanilla essence.
- Mix well and pour into microwavable dish.
- Zap for five minutes in the microwave on medium.
- Serve with custard.
Nutrition Facts : Calories 310.9, Fat 13.4, SaturatedFat 2.6, Cholesterol 52.9, Sodium 243.9, Carbohydrate 44, Fiber 3.5, Sugar 14.4, Protein 5.7
WACKY CHOCOLATE CAKE
Make and share this Wacky Chocolate Cake recipe from Food.com.
Provided by steff_koczera
Categories Bar Cookie
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients into an ungreased (8x8) pan. Make 3 holes in dry ingredients.
- In first hole, put 6 Tbsp oil.
- In second hole, put 1 tsp vanilla.
- In third hole, put 1 Tbsp vinegar.
- Pour 1 cup water over all and stir until smooth.
- Bake at 350 degrees for 35 minutes.
- Frost or sprinkle with confectioner's sugar.
- Can double recipe.
Nutrition Facts : Calories 250.3, Fat 9.4, SaturatedFat 1.2, Sodium 270.5, Carbohydrate 39.2, Fiber 0.9, Sugar 22.3, Protein 2.5
More about "wacky chocolate orange cake with orange frosting recipes"
THE BEST CHOCOLATE ORANGE CAKE - SWEETEST MENU
From sweetestmenu.com
5/5 (14)Category Cake
- Grease and line the bottom of a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy.
- Add eggs, one at a time, and beat briefly on a low speed until mixture is combined. It may look a little curdled here – that’s ok. Scrape down the sides of the bowl.
- In a separate bowl, add plain flour, cocoa powder, baking powder, baking soda, salt and orange zest and lightly whisk.
CHOCOLATE ORANGE CAKE WITH SWEET ORANGE GLAZE
From marleysmenu.com
5/5 (2)Category DessertCuisine AmericanTotal Time 45 mins
CHOCOLATE ORANGE CAKE - HAPPY AND HARRIED
From happyandharried.com
ORANGE-CHOCOLATE CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
CHOCOLATE ORANGE CAKE RECIPE - THE ULTIMATE EASY …
From tamingtwins.com
CHOCOLATE ORANGE BUTTERCREAM - DECADENT FROSTING …
From chelsweets.com
MOIST & DELICIOUS CHOCOLATE ORANGE CAKE - DIZZY BUSY …
From dizzybusyandhungry.com
BEST CHOCOLATE ORANGE CAKE WITH ORANGE ZEST AND JUICE
From sweetmouthjoy.com
FUDGY AND MOIST CHOCOLATE ORANGE CAKE RECIPE - UGLY DUCKLING …
From uglyducklingbakery.com
WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING RECIPE
From pinterest.co.uk
TERRY'S CHOCOLATE ORANGE LOAF CAKE! - JANE'S PATISSERIE
From janespatisserie.com
WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING
From fooddiez.com
CHOCOLATE ORANGE LAYER CAKE - GOOD THINGS BAKING CO
From goodthingsbaking.com
CHOCOLATE ORANGE CAKE RECIPE - CHENéE TODAY
From cheneetoday.com
EASY CHOCOLATE ORANGE CAKE RECIPE - FAMILY FAVORITE HOLIDAY …
From familyfavoriteholidayrecipes.com
CHOCOLATE WACKY CAKE WITH FUDGE FROSTING - A KITCHEN ADDICTION
From a-kitchen-addiction.com
DECADENT CHOCOLATE ORANGE CAKE - AN EASY YET LOVELY DESSERT
From marginmakingmom.com
WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING RECIPE
From pinterest.com
DARK CHOCOLATE ORANGE CAKE WITH CREAM CHEESE FROSTING
From thepyperskitchen.com
WACKY CAKE WITH COCONUT FROSTING: DEPRESSION-ERA CHOCOLATE CAKE
From delishably.com
CHOCOLATE ORANGE CAKE - TENDER CAKE LAYERS W/ DECADENT FROSTING
From chelsweets.com
ORANGE CAKE WITH CREAM CHEESE FROSTING - OUR HAPPY MESS
From ourhappymess.com
CHOCOLATE ORANGE CHIFFON CAKE RECIPE | FOOD GYPSY
From foodgypsy.ca
ULTIMATE CHOCOLATE CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM
From backtothecuttingboard.com
10 BEST CHOCOLATE ORANGE FROSTING RECIPES - YUMMLY
From yummly.com
CHOCOLATE ORANGE CAKE WITH CHOCOLATE ORANGE GANACHE - THE …
From thepowderedapron.com
ORANGE CHOCOLATE CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
DELICIOUS CHOCOLATE ORANGE CAKE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
CHOCOLATE ORANGE CAKE - RECIPE BY ALPINE ELLA
From alpineella.com
EASY CHOCOLATE ORANGE CAKE RECIPE - KITCHEN TRICKS
From kitchentricks.com
CHOCOLATE ORANGE CAKE WITH BUTTERCREAM FROSTING
From gingerwithspice.com
ORANGE CAKE WITH ORANGE BUTTERCREAM FROSTING - TEATIME MAGAZINE
From teatimemagazine.com
ORANGE CHOCOLATE CAKE WITH GANACHE - BROKEN OVEN BAKING
From brokenovenbaking.com
ORANGE CAKE WITH ORANGE FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE ORANGE CAKE - WHOLESOME PATISSERIE
From wholesomepatisserie.com
CHOCOLATE ORANGE FUDGE CAKE (WITH A SECRET INGREDIENT!)
From nourishedbycaroline.ca
CHOCOLATE ORANGE CAKE WITH ORANGE FROSTING | A TASTE OF MADNESS
From atasteofmadness.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #desserts #lunch #fruit #american #oven #easy #refrigerator #potluck #dinner-party #holiday-event #kid-friendly #picnic #cakes #easter #chocolate #grains #dietary #christmas #new-years #comfort-food #independence-day #inexpensive #low-in-something #citrus #oranges #pasta-rice-and-grains #taste-mood #to-go #equipment
You'll also love