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.
CHOCOLATE ORANGE MARBLE CAKE
These two flavors blend well together. This forms an attractive and moist cake.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 14
Number Of Ingredients 13
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.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 33.4 g, Cholesterol 77 mg, Fat 17 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 253 mg, Sugar 19.9 g
ORANGE GLAZED BUNDT CAKE
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. 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. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
Nutrition Facts :
CHOCOLATE ORANGE BUNDT CAKE
Chocolate, orange, sour cream, yum! I usually frost this cake with a simple glaze made from powdered sugar and orange juice.
Provided by Mirj2338
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- With an electric mixer, beat the all 6 ingredients for 30 seconds on low speed to combine.
- Then go crazy and beat on high for 2 minutes.
- Pour the batter into a greased and floured 10 cup Bundt pan.
- Bake for 50 minutes or until the toothpick comes out clean when you've poked the cake (apologize to the cake, how would you like it if someone kept poking you to see if you were done?) Let the cake rest (and heal) for 10 minutes.
- Remove from the cake pan and cool.
- You can have this cake as is (it's delicious on it's own), or you can frost this with your favorite frosting.
Nutrition Facts : Calories 339.8, Fat 21.5, SaturatedFat 5.4, Cholesterol 72.4, Sodium 400.1, Carbohydrate 35, Fiber 1.2, Sugar 19.2, Protein 5.2
LISA'S ORANGE BUNDT® CAKE
This Bundt® cake is quick and easy and packed with orange flavor.
Provided by Lisa Jackson
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 56 g, Cholesterol 34.8 mg, Fat 11.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 103 mg, Sugar 39.3 g
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CHOCOLATE ORANGE BUNDT CAKE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
4.2/5 (47)Total Time 1 hr 30 minsCategory DessertCalories 528 per serving
- Preheat your oven to 325 degrees. Grease the bundt pan very well by coating the inside of the pan with non-stick cooking spray. Dust the entire baking surface of the bundt pan with the 1 tablespoon of cocoa powder and tap out the excess. Set aside.
- Place the chocolate chips, the heavy cream, and the orange extract into a small sauce pan. Over low heat, stir the ingredients together until the chocolate has melted and the ingredients are combined.
CHOCOLATE ORANGE BUNDT CAKE | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 2 hrs 10 minsEstimated Reading Time 5 mins
- For the candied oranges: Combine the water and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the orange slices and simmer until they are tender, about 8 minutes. Remove from the heat and allow the oranges to cool slightly in the syrup, about 15 minutes. Drain the oranges slices and let cool completely on a wire rack until they are room temperature, an additional 10 minutes. Transfer the slices to a cutting board and finely chop.
- Place a rack in the middle of the oven and preheat to 350 degrees. Spray a bundt pan lightly with PAM Baking spray.
- Using a stand mixer with the paddle attachment or a hand mixer beat the butter and sugar together on medium speed until it is light and fluffy, about 3 minutes. Add the eggs one at a time, incorporating well after each addition and scraping down the sides of the bowl as needed. Turn the mixer speed to low and slowly add the buttermilk and the vanilla. Stop the mixer and add the orange zest and juice. Mix to incorporate. With the mixer on low, add the flour, one cup at a time until just barely combined. Finally add the baking powder, baking soda and salt. Turn the mixer to medium speed for another 10 seconds until the batter is smooth and fluffy. Using a rubber spatula fold in the chopped, candied oranges. Spoon the batter evenly into the bundt pan and smooth out the top. Bake the cake until it is golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning the cake out onto a plate.
- For the glaze: Place the chocolate chips in a medium bowl. Place the cream in a small saucepan and bring to a simmer over medium high heat. Once bubbles have formed around the edges of the cream, remove from the heat and pour the cream over the chocolate. Whisk the cream and chocolate together until smooth. Allow the chocolate to cool for 5 minutes. Pour the glaze over the bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.
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From letsdishrecipes.com
4.4/5 (67)Estimated Reading Time 3 minsServings 12Total Time 1 hr
- With an an electric mixer, combine the flour, sugar, baking soda, salt, cinnamon and cocoa. Stir in the orange juice, mayonnaise, vinegar and vanilla and mix until just combined. Fold in the orange zest.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45-55 minutes. Cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- Meanwhile, make the glaze by stirring the powdered sugar and cocoa together in a medium bowl. Whisk in the orange juice, 1 tablespoon at a time, until glaze reaches a good consistency for drizzling. Spoon the glaze over the cooled cake.
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