Chocolate Orange Cake Recipe Using Cake Mix

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CHOCOLATE ORANGE CAKE



Chocolate Orange Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons freshly squeezed orange juice

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 TRUFFLE CAKE



Chocolate-Orange Truffle Cake image

When guests see this dark chocolate cake drizzled in rich chocolate, they'll think you've been baking all day. No need to tell them that this chocolate-orange gem started with a mix!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h3m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon grated orange peel
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
  • Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
  • Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 1 1/2 g

DECADENT CHOCOLATE ORANGE CAKE



Decadent Chocolate Orange Cake image

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

2 orange peels, cut into 1/4 inch strips
⅓ cup white sugar
¼ cup orange marmalade
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup white sugar
4 eggs
2 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup orange juice
1 ¼ cups heavy cream
4 tablespoons unsalted butter
15 ounces semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
2 tablespoons orange marmalade

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-ORANGE CAKE



Chocolate-Orange Cake image

Provided by Julie Wilson

Categories     Cake     Chocolate     Dairy     Dessert     Quick & Easy     Orange     Bon Appétit     Dallas     Texas     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 15

1 cup sugar
1/2 cup (1 stick) butter
1/4 cup orange liqueur
1/4 cup water
1 18.25-ounce package devil's food cake mix
8 ounces sour cream
1 4-ounce package instant chocolate fudge pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/4 cup coffee liqueur
2 tablespoons grated orange peel
1 teaspoon ground cinnamon
1 12-ounce package chocolate chips
Powdered sugar

Steps:

  • Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely.
  • Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes.
  • Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve.

CHOCOLATE LAVA CAKE (CAKE MIX)



Chocolate Lava Cake (Cake Mix) image

Make and share this Chocolate Lava Cake (Cake Mix) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (18 ounce) box chocolate cake mix (use Duncan Hines or Betty Crocker cake mix)
1 cup Hellmann's mayonnaise (use only mayo for this)
1 cup water
3 eggs
1 1/2 teaspoons cinnamon
2 (3 1/2 ounce) instant chocolate pudding mix
2 cups water
2 cups milk
1/3 cup sugar

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • In a mixing bowl using an electric mixer beat the cake mix with the mayo, water, eggs and cinnamon for 30 seconds on low speed.
  • Increase speed to medium and beat for 2 minutes.
  • Pour the batter into prepared baking pan.
  • In a medium bowl combine the two packages of pudding mix with 2 cups water, 2 cups milk and 1/3 cup sugar; beat on low speed until blended.
  • Pour on top of the cake batter.
  • Bake for about 50-60 minutes, or until a toothpick inserted along edge comes out clean.
  • Serve warm.

CHOCOLATE-ORANGE TRUFFLE CAKE



Chocolate-Orange Truffle Cake image

This is a slightly altered version of a recipe I got directly off of the Betty Crocker Cake Mix box. It can be made with other brand cake mixes, but the water, oil and egg amounts need to be altered to suit whatever cake mix you are using. This is a quick, easy and quite pretty cake. Great for taking to pot lucks, just remember if you put the glaze on it to keep it cool.

Provided by Jellyqueen

Categories     Dessert

Time 50m

Yield 1 tube cake

Number Of Ingredients 8

1 package betty crocker supermoist chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
2 teaspoons pure orange extract
1 container betty crocker rich and creamy ready to spread chocolate frosting
1/3 cup heavy whipping cream
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • Mix cake mix, water, oil, eggs, and orange extract until well blended.
  • Pour into greased and floured tube pan or bundt pan.
  • Bake for 40 minutes or until done.
  • Cool for 10 minutes on wire rack.
  • Turn cake onto platter and allow to cool completely.
  • When cool, frost with ready to spread frosting.
  • Optional glaze.
  • Heat whipping cream in 1 qt.
  • saucepan over medium heat until hot (do not boil).
  • Remove from heat.
  • Stir in chocolate chips and stir until melted and smooth.
  • Drizzle over top of cake slowly, allowing to drizzle down the edges.
  • If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
  • Keep refrigerated.

Nutrition Facts : Calories 4121.6, Fat 259.5, SaturatedFat 69.1, Cholesterol 666.6, Sodium 4585.6, Carbohydrate 440.6, Fiber 17.5, Sugar 248.2, Protein 54.9

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