Dark Chocolate Orange Cake Recipe Recipe Fo

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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.

DARK CHOCOLATE ORANGE CAKE



Dark Chocolate Orange Cake image

This cake is a dry and grainy texture with a hint of orange.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Yield 14

Number Of Ingredients 11

10 tablespoons butter, softened
1 ½ cups white sugar
4 eggs
⅔ cup sour cream
1 teaspoon vanilla extract
2 tablespoons grated orange zest
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup chopped almonds

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.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 39.1 g, Cholesterol 79.8 mg, Fat 15.2 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 7.6 g, Sodium 149.5 mg, Sugar 21.9 g

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.

DARK CHOCOLATE & ORANGE CAKE



Dark chocolate & orange cake image

A dense, dark and devilishly delicious cake, this will be gone before you know it

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 2h10m

Yield Cuts into 10 slices

Number Of Ingredients 12

1 Seville orange
a little melted butter , for greasing
100g plain chocolate , broken into pieces
3 eggs
280g caster sugar
240ml sunflower oil
25g cocoa powder
250g plain flour
1½ tsp baking powder
orange candied peel , to decorate
200g plain chocolate , broken into pieces
225ml double cream

Steps:

  • Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
  • Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
  • In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
  • Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours.
  • Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

DARK CHOCOLATE WEDDING CAKE WITH CHOCOLATE ORANGE GANACHE AND ORANGE BUTTERCREAM



Dark Chocolate Wedding Cake with Chocolate Orange Ganache and Orange Buttercream image

Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Wedding     Orange     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves about 30 (including top tier)

Number Of Ingredients 40

For cake layers:
13/4 cups unsweetened cocoa powder (not Dutch-process)
13/4 cups boiling water
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
one 8-ounce container sour cream
1 tablespoon plus 1 teaspoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
3 3/4 sticks (1 3/4 cups plus 2 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
3/4 cup firmly packed light brown sugar
5 large eggs
For ganache:
1 cup heavy cream
8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons unsalted butter, softened
2 teaspoons freshly grated orange zest
1 tablespoon Cointreau or other orange-flavored liqueur
For assembly:
one 8-inch cardboard round*
one 6-inch cardboard round*
three 8-inch plastic straws
For orange curd:
5 large egg yolks
1/4 cup sugar
1/2 cup fresh orange juice
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 teaspoons fresh lemon juice
For buttercream:
1 1/4 cups sugar
1/2 cup water
5 large egg whites
1/2 teaspoon cream of tartar
6 1/2 sticks (3 1/4 cups) unsalted butter, cut into pieces and softened to cool room temperature
1/2 teaspoon salt
2 tablespoons freshly grated orange zest
Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.
Decoration: fraises des bois (wild strawberries)** and small roses with some leaves attached (both fruit and flowers must be nontoxic and pesticide-free)
*available at specialty cookware shops

Steps:

  • Preparing The Cake:
  • Make cake layers:
  • Preheat oven to 350° F. and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
  • Put cocoa powder in a bowl and whisk in boiling water in a stream until smooth. Stir in chopped chocolate and let stand 5 minutes. Stir mixture until smooth and chocolate is melted and cool mixture. Whisk in sour cream and vanilla.
  • Into a bowl sift together flour, baking soda, and salt. In large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition and scraping down side of bowl. Reduce speed to low and add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and beating until batter is combined well.
  • Pour 2 cups batter into each 7-inch pan and smooth tops. Divide remaining batter between 9-inch pans (about 33/4 cups each) and smooth tops. In middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack, putting 7-inch layers in front part of oven. Bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes, or until a tester comes out with crumbs adhering. Run a thin knife around edges of pans and invert cakes onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 days ahead and kept at cool room temperature, wrapped well in plastic wrap, or 2 weeks ahead and frozen, wrapped well in plastic wrap and foil. Defrost cake layers (without unwrapping) at room temperature.
  • Make ganache:
  • In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.
  • In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).
  • Assemble cake:
  • Put one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache. Top with remaining 9-inch layer and gently press layers together to form an even tier. Put one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner.
  • Frost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier. Chill both tiers until buttercream is firm.
  • Cut straws in half and insert 1 straw piece all the way into center of 9-inch tier. Trim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. Center 7-inch tier (still on cardboard) on top of 9-inch tier. Fill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter. Chill cake at least 6 hours and up to 1 day.
  • Arrange fraises des bois and roses decoratively on top and around sides of cake. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serves about 30 (including top tier).
  • Preparing The Orange Buttercream:
  • Make orange curd:
  • In a small heavy saucepan whisk together yolks and sugar and whisk in orange juice, butter, and a pinch salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point, 5 to 7 minutes (do not let boil), and strain through a fine sieve into a bowl. Whisk in lemon juice and cool curd, its surface covered with plastic wrap. Chill orange curd, covered, until cold, at least 4 hours, and up to 2 days.
  • Make buttercream:
  • In a heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it registers 248° F. on a candy thermometer. While syrup is boiling, in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid beaters and side of bowl). Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in orange curd, salt, and zest until smooth. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container. Bring buttercream completely to room temperature (this may take several hours if frozen) and beat before using. (If buttercream is too cold when beaten it will not be glossy and smooth.) Makes about 8 cups.

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

DARK CHOCOLATE FUDGE CAKE



Dark Chocolate Fudge Cake image

I know there are hundreds of chocolate cake recipes on here, but you can never have too many to choose from! This is a dark, rich, moist cake with a touch of orange. Mmm... Delicious!

Provided by Noo8820

Categories     Dessert

Time 50m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

200 g self raising flour
25 g cocoa powder
175 g butter
175 g soft brown sugar
1 orange, rind of, grated
100 g dark chocolate
3 tablespoons boiling water
3 eggs
apricot jam
100 g icing sugar
25 g cocoa powder
37 g butter
2 tablespoons water
50 g caster sugar

Steps:

  • For the cake:.
  • Sieve the flour and cocoa powder and set aside.
  • Cream the butter and sugar together until soft and light, stir in the orange rind.
  • Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
  • Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
  • Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
  • Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
  • Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
  • Fudge coating:.
  • Sift icing sugar and cocoa and set aside.
  • Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
  • Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
  • Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.

Nutrition Facts : Calories 459, Fat 25.6, SaturatedFat 15.5, Cholesterol 108.8, Sodium 153.9, Carbohydrate 57.6, Fiber 4.3, Sugar 32.2, Protein 7.2

CHOCOLATE ORANGE CAKE



Chocolate Orange Cake image

I love the combination of chocolate and orange and this recipe complements both. Since I process oats to add to the flour, they're undetectable, so it's our healthy little secret. -Linda Dalton, Stoughton, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 20

2 teaspoons plus 1/3 cup baking cocoa, divided
1/3 cup quick-cooking oats
2/3 cup reduced-fat sour cream
1/3 cup sugar blend
2 large eggs
3 tablespoons Triple Sec or orange juice
2 tablespoons butter, melted
5 teaspoons canola oil
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup miniature semisweet chocolate chips
2 teaspoons grated orange zest
FROSTING:
4 ounces reduced-fat cream cheese
1/4 cup confectioners' sugar
2 teaspoons grated orange zest
2 teaspoons orange juice

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.

Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 210mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

DARK CHOCOLATE-ORANGE BROWNIES



Dark Chocolate-Orange Brownies image

Rich chocolate brownies with a hint of orange. White chocolate chunks can be added for an extra treat.

Provided by lomagu

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 8

10 ounces semisweet chocolate
1 cup unsalted butter
1 cup lightly packed brown sugar
3 eggs
1 large orange, zested
1 cup all-purpose flour
¼ cup cocoa powder
1 (6 ounce) package white chocolate, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
  • Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
  • Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
  • Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 33.3 g, Cholesterol 67.6 mg, Fat 21.7 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 12.9 g, Sodium 27.2 mg, Sugar 25 g

KITTENCAL'S MOIST ONE-BOWL DARK CHOCOLATE BUNDT CAKE



Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake image

This recipe goes back over 30 years and I still make today, it's the most delicious dependable never-fail moist cake that is so easy to make, just dump everything into one large bowl, there is no need to beat eggs first, if like a slight orange/chocolate flavor use orange juice or you may use half juice and water you could use all water if desired ---my family calls this the Oreo cake as it tastes similar to the chocolate wafer part of an Oreo cookie, I sometimes slice in half and spread a vanilla frosting in the middle --- please make certain to generously grease and flour your pan, I always use my recipe#78579 for this --- this is one cake you will make over and over again and it's perfect to take to a potluck! --- for glaze see my recipe#315210

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

2/3 cup cocoa, sifted
2 1/4 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons instant coffee granules
1 1/2 cups unsweetened orange juice (or use 3/4 cup each juice and water or 1-1/2 cups water)
3 eggs
2 teaspoons vanilla
1 1/4 cups canola oil or 1 1/4 cups vegetable oil

Steps:

  • Set oven to 350 degrees F.
  • Set rack to second-lowest position.
  • Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
  • In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
  • Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
  • Cool in pan for about 15-20 minutes before removing.
  • Frost or glaze if desired when completely cooled.
  • STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.

FLOURLESS DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY



Flourless Dark Chocolate Orange Cake Recipe by Tasty image

Here's what you need: dark chocolate, unsalted butter, egg yolks, orange zest, egg whites, sugar, heavy cream, orange extract, powdered sugar

Provided by Hector Gomez

Categories     Desserts

Yield 8 servings

Number Of Ingredients 9

8 oz dark chocolate, cut into chunks
6 tablespoons unsalted butter, cubed
6 egg yolks
2 tablespoons orange zest
6 egg whites
½ cup sugar
1 cup heavy cream
1 teaspoon orange extract
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan.
  • In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
  • Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
  • In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form.
  • Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
  • Pour into prepared pan.
  • Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
  • For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
  • Top with whipped cream and garnish with orange zest.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 14 grams, Sugar 23 grams

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From tarladalal.com


VEGAN CHOCOLATE ORANGE CAKE RECIPE WITH DECADENT FROSTING
2020-12-15 This recipe for vegan chocolate orange cake is eggless and dairy free yet creates a beautifully soft and fluffy texture with melt-in-your-mouth chocolate orange frosting. With simple ingredients and easy techniques, this chocolate orange cake is loaded with fresh orange zest and juice and doesn’t rely on any artificial flavoring! Skill: Intermediate | Time: 65 min | …
From lettucevegout.com


RECIPE - DARK CHOCOLATE ORANGE POUND CAKE WITH CHOCOLATE ...
3 tbsp (45 mL) fresh orange juice. 1 Preheat oven to 325°F (160°C). If using a dark grey or black pan, preheat oven to 300°F (150°C). 2 To grease the pan, combine 1 tbsp (15 mL) softened butter and 2 tsp (10 mL) each of flour and cocoa in a small bowl to make a paste; brush inside a 10-inch (25-cm) Bundt pan (this ensures the cake releases ...
From lcbo.com


CHOCOLATE ORANGE CAKE | DESSERT RECIPES | GOODTOKNOW
2021-05-19 The world has gone wild for chocolate and orange and this recipe will take you through the steps to make your own chocolate and orange cake, with dark and milk chocolate buttercream icing. We’ve used two whole oranges, cocoa powder, plus two different types of chocolate to really bring the flavours to life. While the presentation of this cake makes it …
From goodto.com


ORANGE CHOCOLATE BUNDT CAKE RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Orange Chocolate Bundt Cake Recipe are provided here for you to discover and enjoy ... Peach Cake Dessert Recipe Ice Cube Tray Desserts Soup Recipes. Lactose Free Potato Soup Recipe Recipe For Vegetarian Minestrone Soup Sweet Mung Bean Soup Recipe Tom Yum Soup Recipe Vegan Indonesian Oxtail Soup Recipe …
From recipeshappy.com


DARK CHOCOLATE & ORANGE CAKE RECIPE | RECIPES FROM OCADO
Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool. Step 3. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange ...
From ocado.com


CHOCOLATE ORANGE CAKE - SUGARHERO
2021-04-21 Preheat the oven to 350 F. Line four 8-inch cake pans with sides at least 2” high with parchment rounds, and spray the insides with nonstick cooking spray. Pour the water into a medium bowl and microwave until it starts to boil, 3-4 minutes. Add the cocoa powder and whisk well, until all of the dry cocoa dissolves.
From sugarhero.com


CHOCOLATE ORANGE CAKE WITH BUTTERCREAM FROSTING - GINGER ...
2022-03-13 Dark Chocolate and Orange Cake. Begin with greasing 3 x 18cm (7inch) or 2 x 20cm (8 inch) round cake tins. Preheat the oven to 325F (160C). Cream your room temperature butter with the sugar, until it's pale, light and fluffy. Mix in …
From gingerwithspice.com


ORANGE BUNDT CAKE WITH CHOCOLATE GLAZE - A BEAUTIFUL PLATE
2019-12-10 This orange bundt cake has a tender moist crumb and is topped with a dark chocolate glaze. Unfussy and not too sweet, it's ideal for sharing with a large gathering of friends and family! Be sure to generously butter and lightly flour your pan to ensure the cake releases easily (baking spray is not sufficient for this recipe!).
From abeautifulplate.com


CHOCOLATE AND ORANGE CAKE RECIPE - DARK CHOCOLATE BLOOD ...
This is not just any old chocolate and orange cake recipe but something far more indulgent and decadent, a Dark Chocolate and Blood Orange Cake.. I always love reading about what dedicated foodies choose for their own birthday celebrations. This was what Susan at Susan Eats London decided upon for her birthday cake. Susan describes it as “seductive” – and I think …
From theansweriscake.com


DARK CHOCOLATE ORANGE BUNDT CAKE RECIPE + A GIFT FOR YOU ...
2022-01-17 In a medium mixing bowl, pour the hot coffee over the finely chopped chocolate and whisk until the chocolate melts. Whisk in the cocoa powder. Leave aside to cool. In a large bowl or stand mixer, add 3 eggs, one at a time, and start mixing at a low speed. Add sugar, a tablespoon at a time, and mix until the eggs are frothy and light yellow, for ...
From hungryapron.com


CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice. In a food processor or freestanding mixer, add the butter, sugar ...
From bbc.co.uk


EASY CHOCOLATE ORANGE CAKE - AMY TREASURE
Chop the dark Terry's chocolate orange into small pieces and add them to a bowl. In a small saucepan, heat the cream until just below boiling point. Pour the cream over the Terry's chocolate and allow it to sit for about 5 minutes. Whisk well until all the chocolate has melted and combined with the cream.
From amytreasure.com


ONE-BOWL OLIVE OIL CAKE RECIPE
3 hours ago Preparation 1. Preheat the oven to 350 F. Brush an 8-inch round cake pan with olive oil and dust with flour, tapping out the excess. Line the bottom with a round of parchment.
From today.com


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