Chocolate Orange Layer Cake Recipes

DECADENT CHOCOLATE ORANGE CAKE

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.

CHOCOLATE ORANGE CAKE RECIPE

Steps:

• Grease 3 x 7″ round sandwich tins (or 2 x 8″).
• Preheat the oven to 180C.
• Cream your room temperature butter with your sugar until it's pale, light and fluffy.
• Next, mix in the eggs, one at a time, beating really well after each egg. Don't worry if it starts to look a bit curdled, it'll all come good.
• After this, mix in your flour and cocoa. If you've been using a mixer, do this bit by hand. It helps to keep the sponge light.
• Stir in the melted and slightly cooled chocolate and the orange extract.
• Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
• Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
• Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
• Beat in your icing sugar and orange extract.
• Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
• Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
• Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
• If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
• When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it's not a waste of cake. If you don't do this, with a cake this size it will be wonky.
• Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
• Pipe a circle around the outside of two of the layers, sit each on the one before.
• On the top layer, pipe small dollops all over and top with your segments of chocolate orange.

DEVILISH CHOCOLATE ORANGE LAYER CAKE

Steps:

• Preheat the oven to 350ºF (180ºC). Grease three 8-inch (20 cm) round cake pans and line the bottom of each pan with parchment paper. Dust the sides of the pans with flour, tapping out any excess.
• Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the orange zest and stir in.
• Whisk the hot coffee and milk together and then whisk in the oil, eggs and vanilla. Add this all at once to the flour mixture and blend on low speed using electric beaters or the mixer until no flour is visible and then increase the speed to medium-high, mixing until smooth and glossy, about 1 minute (the batter will be fluid). Pour the batter into the prepared pans and bake for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans on a cooling rack for 20 minutes, then turn the cakes out of the pans to cool completely on the rack.
• To assemble the cake, peel away the parchment from the first cake layer and place it on a cake plate. Spread an even layer of Philadelphia Cream Cheese Whipped Frosting to cover the top of the cake and set the next cake layer on top. Repeat with the frosting and final cake layer. Spread a generous amount of frosting on top of the cake, pushing the frosting just over the outside edge of the cake - this helps to create precise edges when joining the frosting from the sides to the top. Spread a sheer layer of frosting on the sides of the cake and rotate the cake to smooth it out - if you like the décor of a sheer or "naked cake," you could stop here. For a completely covered cake, spread a second, thicker layer of frosting on the sides and smooth it out, joining the top and sides. To make a precise top edge, use your spatula to pull the frosting on top from the outside edge in towards the centre and rotate the entire circumference of the cake. For the final décor touch, use the tip of your spatula as you run it around the cake, starting at the bottom and working your way to create a lovely line. Arrange the edible flowers to the top of the cake as you wish and then chill the cake until ready to serve.

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.

ORANGE AND WHITE CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F Spray bottom and sides of 2 (9X2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Flour bottom and sides of pan.
• In medium bowl, stir together flour, baking powder and salt. In medium saucepan, combine milk, 1/2 cup butter and 2 oz. white chocolate; heat over medium-low heat until butter and chocolate are melted and mixture is smooth and hot, stirring frequently. (Mixture should be about 150°F.).
• Meanwhile, in large bowl, beat eggs and sugar at medium speed 3 to 4 minutes or until thick, fluffy and lightened in color. Beat in 1 teaspoon vanilla and 2 teaspoons orange peel. At low speed, beat in flour mixture until blended. Slowly beat in hot milk mixture until smooth. Pour evenly into pans. Bake 30 to 35 minutes or until toothpick insterted comes out clean. Cool in pans on wire rack 20 minutes. Run knife around edges of pans to loosen cakes. Invert onto wire rack; remove parchment. Cool completely.
• To make frosting, fill medium saucepan one-fourth full with water; bring to a simmer over medium heat. Remove from heat. Place 6 oz. white chocolate in medium heatproof bowl; place over saucepan, making sure bowl does not touch water. Stir frequently until chocolate is smooth and melted. Let cool slightly. In large bowl, beat cream cheese and 1/2 cup butter at medium speed until blended and smooth. Beat in melted white chocolate until blended. Beat in 2 teaspoons vanilla and 1 teaspoon orange peel. At low speed, beat in 4 cups of the powdered sugar, adding additional powdered sugar if needed for spreadable consistency. Beat until blended and smooth.
• Place 1 cake layer on serving platter or cardboard round; spread top with 1 cup of the frosting. Top with second layer. Spread cake sides with thin layer of frosting (A crumb coat). Coat sides with another smooth layer of frosting. Spread remaining frosting over top. Spoon white chocolate curls over top of cake, mounding slightly towards center.
• (Cake can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.

CHOCOLATE-ORANGE LAYER CAKE

Steps:

• Beat first 5 ingredients with mixer until blended.
• Cut each cake horizontally into 2 layers. Stack on plate, spreading 3/4 cup frosting between each layer. Frost top and side with remaining frosting.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; spread over top of cake, allowing excess to drizzle down side. Keep refrigerated.

OLD-FASHIONED ORANGE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Add flour to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and zest; beat until smooth. Spread glaze between layers and over the top and sides of cake.

CITRUS LAYER CAKE WITH ORANGE AND CHOCOLATE FROSTING

Steps:

• Heat oven to 375 degrees. Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper. In a bowl, combine flour, baking powder, salt and sugar.
• In a separate bowl, cream butter and grated orange and lemon zests. Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk. Mix until flour is dampened then beat on low speed for 2 minutes. Add remaining milk and eggs and beat on low for 1 minute more.
• Divide batter between two pans and smooth the top. Bake for 25 minutes or until the cake rebounds to touch when pressed.
• Cool cake in pans on cooling rack for 10 minutes, and then remove from pan. Discard parchment paper and turn cakes right side up on racks. Let cool to room temperature.
• Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition. Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency. Add orange extract and salt and blend thoroughly.
• Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate. Cover with a damp cloth or paper towel and save for decorating cake. Place one round on cake plate and spread with orange frosting. Sprinkle with chopped chocolate or candy corn, if using. Top with second cake layer. Frost sides from top edge down over the sides. Spread remaining orange frosting on top and spread to edge. Pipe chocolate frosting. Let stand till frosting is dry.

CHOCOLATE-ORANGE CHEESECAKE LAYER CAKE

Steps:

• Heat oven to 325°F.
• Fold 2 (16-inch-long) sheets of foil lengthwise in half twice to form 3-inch-wide strips. Place 1 in each of 2 (9-inch) round pans, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Remove cakes from oven; flatten tops with back of spatula. Beat 3 pkg. cream cheese, sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in orange peel.
• Pour cheesecake batter evenly over cakes. Return to oven. Bake 25 to 30 min. or until centers of cheesecakes are almost set. Run knife around rims of pans to loosen cakes; cool completely. Refrigerate 4 hours. Use foil handles to remove cakes from pans. Place 1 cake layer on serving plate. Microwave marmalade in microwaveable bowl on HIGH 20 sec.; stir. Spread over cake layer on plate; top with remaining cake layer.
• Beat remaining cream cheese, remaining vanilla and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto top and side of cake. Sprinkle with grated chocolate.

ORANGE LAYER CAKE

Steps:

• For Cake: Preheat oven to 375°F Grease and flour 2 8-inch round cake pans. Cream butter and sugar. Add orange peel. Sift together the flour, baking powder, baking soda and salt. Combine the water and orange juice. Add to creamed mixture, alternating with dry ingredients, beating well after each addition. Beat egg whites to stiff peaks. Fold into batter. Pour into prepared cake pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool for 5 minutes on racks. Remove cakes from pans and cool completely. When cool, spread with filling and frosting.
• For Filling: In medium saucepan, combine sugar, cornstarch, orange rind and salt. Gradually blend in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in butter until melted. Cool before spreading between cake layers.
• For Frosting: Cream the butter. Add the confectioner's sugar, orange rind, salt and 4 tablespoons of juice. Beat until spreading consistency, adding more juice if needed. Spread on sides and top of cake.