Chocolate Oatrage Cake Recipes

CHOCOLATE ORANGE CAKE RECIPE

Steps:

• Mix the sugar and orange juice in a bowl of a stand mixer.
• Add the eggs one at a time, mixing well between each addition.
• Add the vegetable oil, orange zest and orange blossom water
• Add the cocoa powder.
• In a separate bowl mix the flour, baking powder, baking soda, and salt together.
• Alternating the dry mixture and the buttermilk add to the sugar and cocoa mixture.
• Divide batter between two prepared 8 inch cake pans.
• Bake for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Cool cake to room temperature before removing from the pan.
• Cream the butter and cream cheese together in the bowl of a stand mixer.
• Add the cocoa powder and powdered sugar.
• Add the orange blossom water, milk, and pinch of salt
• Mix until well incorporated.

CHOCOLATE ORANGE CAKE

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.

CHOCOLATE OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
• In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
• Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
• Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

CHOCOLATE ORANGE CAKE

Steps:

• Coat an 8-in. square baking dish with cooking spray and sprinkle with 2 teaspoons cocoa; set aside. Place oats in a small food processor; cover and process until ground. Set aside., In a large bowl, beat the sour cream, sugar blend, eggs, Triple Sec, butter, oil and vanilla until well blended. Combine the flour, ground oats, baking powder, baking soda, salt and remaining cocoa; gradually beat into sour cream mixture until blended. Stir in chocolate chips and orange zest., Transfer to reserved dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, orange zest and juice; beat until smooth. Frost top of cake. Refrigerate leftovers.

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
• In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

DARK CHOCOLATE ORANGE CAKE

Steps:

• In a bowl, cream the butter with the sugar. Beat in the eggs, then the sour cream, vanilla and orange rind.
• In another bowl, stir together the flour, cocoa, baking soda and salt. Beat into the creamed mixture just until incorporated and then stir in the almonds.
• Turn the batter into a greased and floured tube pan. Bake in a 350 degrees F (175 degree C) oven for 1 hour, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

MICROWAVE CHOCOLATE OATRAGE SNACK CAKE

Steps:

• In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla.
• Beat 3 minutes at medium speed or until mixture is light and fluffy.
• Stir in 1 cup chocolate morsels.
• Spread batter into 8" square microwave-safe dish; cover dish with wax paper.
• Cook on HIGH power 4 minutes; rotate dish 1/4 turn.
• Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color.
• Sprinkle remaining 1 cup chocolate morsels over top of warm cake.
• Let stand 10 minutes, then spread chocolate evenly over cake.
• Cool directly on countertop.
• Cut into serving pieces.

CHOCOLATE OREO® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
• Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
• Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
• Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
• Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.