Dark Chocolate Orange Cake Recipes

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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

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.

BLOOD ORANGE CHOCOLATE OLIVE OIL CAKE RECIPE BY TASTY



Blood Orange Chocolate Olive Oil Cake Recipe by Tasty image

Here's what you need: blood oranges, olive oil, all purpose flour, dark cocoa powder, baking soda, kosher salt, organic sugar, filtered water, white vinegar, powdered sugar, pistachio

Provided by Crystal Hatch

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 11

5 blood oranges
½ cup olive oil, plus more for greasing
1 ½ cups all purpose flour
⅔ cup dark cocoa powder, unsweetened
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1 ¼ cups organic sugar
1 cup filtered water
1 ½ teaspoons white vinegar
1 cup powdered sugar
¼ cup pistachio, raw, roughly chopped

Steps:

  • Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.
  • Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.
  • Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)
  • Preheat the oven to 350˚F (180˚F).
  • In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
  • Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
  • Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).
  • Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  • While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
  • Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.
  • Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
  • Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
  • Enjoy!

Nutrition Facts : Calories 315 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, Sugar 32 grams

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.

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

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.

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

ORANGE DARK CHOCOLATE CAKE



Orange Dark Chocolate Cake image

So quick and easy. The orange is used with the skin on. I add chocolate chips and nuts to this recipe, so have listed the variation as an option. I suppose you could use any nuts realy or even some dried fruit. This is a very moist cake, so I serve it warm with cream, but it can be served cold with a citrus icing.

Provided by Tisme

Categories     Oranges

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 large orange
3 eggs
1 1/2 cups self-rising flour
200 g butter, melted
1 cup caster sugar
1/4 cup dark chocolate chips
1/4 cup crushed nuts, unsalted, any chopped nuts would do

Steps:

  • Wash and dry the orange.
  • Cut the orange into quarters and remove the pips.
  • Place the first 5 ingredients into a food processor and blend until smooth.
  • If using the optional ingredients, wait until the mix is well blended, and add the choc chips only, blend chips until just chopped. After blending choc chips, stir in the nuts if using.
  • Pour mix into a greased and lined 20cm baking tin and bake at 180dg for 50 minutes.
  • Serve warm with cream, or let cake cool and ice.

Nutrition Facts : Calories 594.9, Fat 34.6, SaturatedFat 19.5, Cholesterol 164.2, Sodium 708.2, Carbohydrate 66.2, Fiber 2.5, Sugar 40.4, Protein 8.1

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.

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NIGELLA'S FLOURLESS CHOCOLATE ORANGE CAKE - NEIGHBORFOOD
2019-05-02 Preheat the oven to 350 degrees. Place the oranges in a blender and pulse until smooth. You should end up with about 1 1/2 cups of puree. Add the remaining ingredients, except for the powdered sugar, to the blender. Pulse a few times, stir, and then pulse, repeating until the mixture is well combined.
From neighborfoodblog.com


VEGAN CHOCOLATE ORANGE CAKE RECIPE WITH DECADENT FROSTING
2020-12-15 Step 6: Make Frosting. While the cake is baking and cooling, prep the frosting. Sift together icing sugar and cocoa powder, then stir in melted vegan butter (or margarine), vanilla extract, orange zest and orange juice. Mix until the frosting is very smooth. It may seem quite runny for a frosting and that’s okay.
From lettucevegout.com


CHOCOLATE ORANGE CAKE - TENDER CAKE LAYERS W/ DECADENT FROSTING
2020-07-27 While the cake layers bake and cool, make the chocolate orange buttercream frosting. Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth. Mix in 1 tsp orange emulsion or extract, 2 Tbsp fresh orange zest and 1/2 tsp salt on a low speed.
From chelsweets.com


MYSTERIOUS DARK CHOCOLATE ORANGE CAKE - WEDDING CAKES FOR YOU
Scrape the bowl with a spatula and mix for a few more seconds. Mix together the juice and boiling water with the melted chocolate. Add it to the mixture and mix on low until blended. Fill your prepared pans. Place the pans into a 400 degree oven and bake for 15 - 20 minutes or until the tops spring back when touched.
From wedding-cakes-for-you.com


CHOCOLATE AND ORANGE CAKE RECIPE - DARK CHOCOLATE BLOOD …
Chocolate and Orange Cake Recipe: Dark Chocolate and Blood Orange Cake . Ingredients. For the Chocolate Orange Cake: 375 grams soft unsalted butter, plus additional butter for the cake pan; 450 grams sugar; 1 teaspoon vanilla extract; 5 large eggs or 6 medium eggs; 300 grams sifted self-raising flour; 140 grams sifted unsweetened cocoa powder (54% dark or …
From theansweriscake.com


HIDDEN DARK CHOCOLATE & ORANGE CAKE RECIPE - COOK BAKE EAT
2020-01-28 1. Preheat your oven to 180oc or gas mark 4 and line your cake tins with butter or baking paper. 2. Whisk together the butter and sugar till fluffy. 3. Add one egg and a little bit of flour and mix. Add the remaining eggs, one at a time adding a little bit of flour every time (this prevents the mixture from curdling).
From cookbakeeat.com


10 BEST DARK CHOCOLATE ORANGE DESSERT RECIPES | YUMMLY
dark chocolate, flour, apricot jam, water, hazelnuts, Orange and 6 more Holiday Chocolate Candy On dine chez Nanou chocolate, candied orange …
From yummly.com


CHOCOLATE ORANGE CAKE – MODERN HONEY
2022-05-12 Instructions. Preheat oven to 350 degrees.In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients. In mixing bowl, beat oil, eggs, buttermilk, orange zest, orange juice, and orange extract for 1 …
From modernhoney.com


DARK CHOCOLATE AND ORANGE CAKE - RECIPES - ABC RADIO
2000-04-11 Gradually beat in the pureed orange then stir in the 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 ...
From abc.net.au


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 RECIPES | BBC GOOD FOOD
Chocolate orange & cranberry red velvet bombe. A star rating of 5 out of 5. 10 ratings. This stunning festive dessert makes a great alternative to Christmas pudding, with a hidden cream cheese and cranberry filling. See more Chocolate orange cake recipes. Advertisement.
From bbcgoodfood.com


MOIST & DELICIOUS CHOCOLATE ORANGE CAKE - DIZZY BUSY AND HUNGRY!
2020-11-18 Preheat the oven to 360 ° F / 180 ° C. Combine sugar, flour, cacao powder and baking soda in a mixing bowl. Combine water, orange juice, vegetable oil, vanilla extract and vinegar in a second mixing bowl. Add the wet ingredients to …
From dizzybusyandhungry.com


PERFECT CHOCOLATE ORANGE CAKE - SCRUMMY LANE
2021-10-05 2 oranges, 125 ml milk. In a large bowl, heat the chocolate and butter together in the microwave in 30-second bursts until melted or almost melted (1.5 to 2 minutes). 50 grams dark chocolate, 165 grams unsalted butter. Add the 'buttermilk' you just made to the bowl of chocolate/butter and heat again for 30 seconds.
From scrummylane.com


MOIST DARK CHOCOLATE ORANGE CAKE | FRESH RECIPES NZ
Preheat oven to 180°C. Line 20cm round cake tin with foil or baking paper. Place all the cake ingredients in a large bowl. Stir well to combine. Mix with electric beaters until creamy. Bake approximately one hour, or until the skewer comes out clean. Remove from …
From fresh.co.nz


CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
Method. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper. Mix 50g/1¾oz of the cocoa powder with the just-boiled water to …
From bbc.co.uk


DARK CHOCOLATE ORANGE CAKE RECIPE - PINTEREST
Strawberry Swiss Roll Strawberry Swiss Roll 3 eggs ¾ cup sugar 1 cup flour 1 teaspoon baking powder 1 tablespoon water About 10 strawberries 2 cups heavy cream 125g icing sugar25g cocoa powder, plus extra to dust Direction: 1.Preheat the oven to 200°C (400°F/).
From pinterest.ca


CHOCOLATE ORANGE CAKE RECIPE - THE ULTIMATE EASY LAYER CAKE!
2015-12-04 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.
From tamingtwins.com


BLUSH ORANGE & DARK CHOCOLATE CAKE - WAITROSE.COM
2021-12-13 1 Preheat the oven to 180ºC, gas mark 4. Grease and line a 23cm round cake tin with baking parchment. In a large bowl, combine 3 tbsp of the orange juice with all the cake ingredients except for the chocolate (and remaining juice). Whisk with electric beaters for 1 minute until pale, smooth, and creamy. Fold in the chocolate.
From waitrose.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


DARK CHOCOLATE ORANGE CUPCAKES - ALSO THE CRUMBS PLEASE
2018-09-27 Combine flour, cocoa, baking powder, and salt in a small bowl. In a large mixing bowl, mix egg and sugar until super creamy. Then add oil and vanilla. Alternately add dry ingredients and buttermilk. Then fill the cupcakes into cupcake liners about ½ - ⅔ full.
From alsothecrumbsplease.com


ORANGE CHOCOLATE CAKE - ONE SARCASTIC BAKER
2020-09-16 Set aside. In a separate bowl, sift together the flour, baking powder, baking soda, and salt, mix to blend. Set aside. In a bowl of a standing mixer, place the sugar and orange zest and use a fork to rub the zest into the sugar. Add the egg and beat on medium until light and fluffy, about 4 minutes.
From onesarcasticbaker.com


DARK CHOCOLATE & ORANGE CAKE RECIPE | RECIPES FROM OCADO
Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool. Step 2. 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 ...
From ocado.com


DARK CHOCOLATE BLOOD ORANGE CAKE - BARAN BAKERY
Preheat oven to 350F and grease four 6 inch cake pans (or two 8 inch pans). Use a small grater to zest 5 blood oranges. Place the zest of 2 blood oranges in a large measuring cup with the olive oil. Set aside zest of 3 blood oranges for the buttercream. Use a …
From baranbakery.com


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