Chocolate Leaves For Orange Spice Cake Recipes

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CHOCOLATE LEAVES FOR ORANGE SPICE CAKE



Chocolate Leaves for Orange Spice Cake image

Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 30 leaves

Number Of Ingredients 3

30 pesticide-free lemon leaves, (20 small leaves and 10 large leaves)
10 ounces white chocolate, finely chopped
Green and pink gel-paste food coloring

Steps:

  • Gently clean leaves using a damp paper towel. Let dry completely on a baking sheet lined with paper towels.
  • Heat chocolate in a heatproof bowl set over a pan of simmering water until almost melted. Remove from heat; stir until smooth. Transfer one-third of the chocolate to a small bowl; tint green. Tint remaining chocolate pale pink.
  • Using a pastry brush, generously coat undersides of 20 small leaves with pink chocolate and 10 large leaves with green chocolate. Place leaves, chocolate sides up, on baking sheets lined with parchment. Freeze until firm, about 10 minutes.
  • Starting at stem ends, peel leaves from chocolate; discard leaves. Transfer chocolate leaves to baking sheets lined with clean parchment paper; refrigerate until ready to use.

CHOCOLATE SPICE CAKE



Chocolate Spice Cake image

My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 15

1/3 cup butter, softened
1 cup packed brown sugar
2 large eggs
1-1/2 cups unsweetened applesauce
1/2 cup plus 3 tablespoons brewed coffee, room temperature, divided
2 cups all-purpose flour
1/4 cup plus 3 tablespoons baking cocoa, divided
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
1-1/2 cups raisins
3/4 cup chopped walnuts
1-1/3 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.

Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

ORANGE SPICE CAKE



Orange Spice Cake image

Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 12

1-2/3 cups all-purpose flour
1/3 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup orange juice
1/2 cup molasses
1/3 cup canola oil
1 egg
1/2 cup orange marmalade
Whipped topping, optional

Steps:

  • In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE SPICE CAKE WITH WHITE CHOCOLATE POINSETTIA TOPPER



Orange Spice Cake with White Chocolate Poinsettia Topper image

The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 22

Vegetable oil, cooking spray
3 cups all-purpose flour, plus more for pans
1 cup boiling water
3/4 teaspoon baking soda
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light-brown sugar
1 tablespoon finely grated orange zest, plus 1/4 cup fresh orange juice
1/2 cup unsulfured molasses
1/4 cup Cointreau (optional)
1/4 cup dark corn syrup
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1 cup walnuts, toasted, finely chopped
Easy Seven-Minute Frosting
Chocolate Leaves for Orange Spice Cake
1/2 ounce marzipan

Steps:

  • Preheat oven to 350 degrees. Coat three 6-inch round cake pans with cooking spray. Line bottoms with parchment; coat parchment with cooking spray. Dust with flour; tap out excess. Set aside.
  • Stir boiling water and baking soda in a small bowl; set aside. Sift together flour, spices, salt, and baking powder into a large bowl; set aside.
  • Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed; mix in molasses, liqueur if desired, orange juice, corn syrup, and baking soda mixture. Mix in flour mixture, then eggs and vanilla. Stir in nuts.
  • Divide batter among prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let cool on racks 15 minutes. Invert to unmold onto racks; remove parchment. Reinvert; let cool completely. Store cakes at room temperature, wrapped well in plastic, up to 1 day.
  • Trim tops of cakes flat. Spread 1/2 cup frosting on cut side of 1 layer. Top with a second layer; spread with 1/2 cup frosting. Top with final layer, cut side down. Spread remaining frosting over top and sides, smoothing with an offset spatula.
  • Place 6 or 7 green chocolate leaves on top of cake in a circle with tips facing out, overhanging sides slightly. Place 12 to 15 pink leaves on top of green leaves, leaving a hole in center. Roll marzipan into six to eight 1/8-inch balls; taper one end of each into a point. Place marzipan buds in center, point side down. Serve immediately or refrigerate up to 8 hours. Bring to room temperature before serving.

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA



Orange Chocolate Loaf Cake From Florida image

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black chocolate loaf flavored with orange zest and steeped in orange juice after it is baked.

Provided by Maida Heatter

Categories     Cake     Bake     Chocolate     Orange

Yield 12 servings

Number Of Ingredients 12

1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
2 large eggs
Finely grated zest of 1 large, deep-colored orange
For the glaze:
1/3 cup orange juice
3 tablespoons sugar

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.

ORANGE PARTY CAKE WITH CHOCOLATE COATING



Orange Party Cake with Chocolate Coating image

This recipe makes a lovely and rich orange-flavored cake with a whipped cream filling and chocolate glaze that's ideal for entertaining.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes

Yield 10

Number Of Ingredients 18

½ cup margarine, softened
1 ¼ cups white sugar
2 eggs
6 tablespoons grated orange zest
¾ cup fresh orange juice
½ cup milk
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon orange food coloring
1 (.25 ounce) package unflavored gelatin
2 tablespoons cold water
2 cups heavy whipping cream
½ cup confectioners' sugar
⅓ cup orange juice
4 (1 ounce) squares semisweet chocolate
1 ½ tablespoons butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line with buttered wax paper two 8 inch round pans.
  • Cream together margarine and 1 1/4 cup white sugar until light and fluffy. Beat in eggs and orange rind until thoroughly combined. Stir in 1/2 cup orange juice and milk. Combine flour, baking powder, salt, and baking soda; stir into creamed mixture, and beat with an electric mixer at medium speed for 2 minutes. Blend in orange food coloring. Pour batter into prepared pans.
  • Bake for 25 minutes. Cool 10 minutes, and then remove layers from pans. Peel off wax paper, and cool completely on wire racks. Split each layer of cake, making 4 thin layers. Sprinkle layers with 1/4 cup orange juice.
  • Sprinkle gelatin on the cold water in a small cup; let stand 5 minutes. Place cup in boiling water bath, and stir until gelatin is dissolved. Remove from heat, and set aside for a minute. Whip cream with confectioners' sugar until just starting to thicken. Continue beating while you add the orange juice. Slowly pour in gelatin, and combine thoroughly. Beat until stiff. Fill layers with orange flavored whipped cream.
  • In a double boiler, combine squares of chocolate and butter or margarine; stir until melted. Let cool until chocolate thickens somewhat. Pour chocolate on top of cake, letting it drizzle down the sides. Refrigerate cake for 24 hours. Let cake sit at room temperature at least 1 hour before serving.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 65.7 g, Cholesterol 108 mg, Fat 33.5 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 16.1 g, Sodium 402.2 mg, Sugar 39.6 g

SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES



Spiced Pumpkin Cake with Cream Cheese Frosting and Chocolate Leaves image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Cream Cheese     Spice     Pumpkin     Fall     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 29

For chocolate leaves
6 ounces imported milk chocolate (such as Lindt), finely chopped, plus one 1-inch piece of milk chocolate
24 fresh lemon or camellia leaves, wiped clean with moist paper towels, patted dry
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped, plus one 1-inch piece of white chocolate
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped, plus one 1-inch piece of bittersweet chocolate
For cake
Nonstick vegetable oil spray
2 cups cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup dried currants
1/2 cup chopped walnuts
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 large eggs
1/2 cup whole milk
1 cup canned solid pack pumpkin
For frosting
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
3 tablespoons robust-flavored (dark) molasses
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange peel
2 8-ounce packages chilled cream cheese
1/3 cup powdered sugar

Steps:

  • Make chocolate leaves:
  • Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
  • Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
  • Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
  • Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
  • Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
  • Make cake:
  • Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
  • Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
  • Make frosting:
  • Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
  • Assmble:
  • Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
  • Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.

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2021-05-02 Instructions. Chocolate orange 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.
From sweetestmenu.com


CHOCOLATE ORANGE CAKE - COOKIE DOUGH DIARIES
2021-10-14 Step Four: While the chocolate orange cakes cool, make the buttercream. Combine the butter and shortening together in a large bowl using a handheld mixer or standing mixer. Mix in the orange zest. Add in the cocoa powder, vanilla extract, powdered sugar, and salt. Add milk to thin out the buttercream if needed.
From thecookiedoughdiaries.com


CHOCOLATE ORANGE AND CINNAMON LOAF CAKE - ANNIE'S NOMS
2019-12-03 Instructions. Preheat the oven to 180C/350F and spray a 2lb loaf tin with cooking spray. Place a strip of greaseproof paper across the loaf tin with enough overhang to lift the cake out later. Place the butter, sugar and orange zest into a large bowl, or the bowl of your stand mixer and beat until light and fluffy.
From anniesnoms.com


CHOCOLATE ORANGE CAKE - BUSH COOKING
2022-05-01 Leave the base of the orange's fruit about a quarter way up, filled with orange juice. Scoop in 3 tablespoons of chocolate cake mix. This may be more or less depending on the size of the orange. Place the lid on the orange, then position in the coals. Try to achieve a hot heat, about 350 degrees F (180 degrees C).
From bushcooking.com


CHOCOLATE ORANGE LOAF CAKE - NO-FRILLS RECIPES
2014-04-17 Line a loaf pan with parchment paper, set aside. Sift the plain flour with baking powder and cocoa powder, mix well. Beat butter with the syrup and sugar until you have a fairly smooth caffe Americano cream, though the sugar will have a bit of grit about it. Add 1 tablespoonful of flour mixture before beating an egg.
From nofrillsrecipes.com


MOIST AND RICH CHOCOLATE SPICE CAKE WITH CHOCOLATE SPICE …
2021-10-06 FOR THE CAKE. Preheat your oven to 325 degrees F. Spray a 9"x13" pan with nonstick spray. Line the bottom with parchment paper if you plan to turn the cake out of the pan to serve. Otherwise, spray alone is ok. In a medium size mixing bowl, combine the flour, cocoa, cinnamon, allspice, cloves and salt.
From cakebycourtney.com


ORANGE-CHOCOLATE CHIP SNACK CAKE - BROWN EYED BAKER
2016-05-26 Make the Cake: Preheat oven to 325 degrees F. Grease a 9-inch round cake pan, line the bottom with parchment paper, then grease the parchment, dust the inside with flour and tap out any excess. In a small bowl, sift together the all-purpose flour, cake flour, salt, baking soda and baking powder; set aside.
From browneyedbaker.com


BEST-EVER CHOCOLATE AND ORANGE CAKE - BIGGER BOLDER BAKING
2016-12-15 Instructions. Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 tins, I just wanted 3 layers in mine. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
From biggerbolderbaking.com


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