Dark Chocolate Orange Pumpkin Spice 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

PUMPKIN ORANGE CAKE



Pumpkin Orange Cake image

"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup 2% milk
1 tablespoon grated orange zest
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts
ORANGE FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange zest
Candied orange peel, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

Nutrition Facts : Calories 445 calories, Fat 17g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 395mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE-PUMPKIN SPICE CAKE



Chocolate-Pumpkin Spice Cake image

My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.

Provided by STARFLOWER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 24

Number Of Ingredients 12

cooking spray
2 cups white sugar
1 cup canola oil
4 large eggs
2 cups canned pumpkin
2 cups all-purpose flour
¼ cup baking cocoa
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
  • Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
  • Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 203.7 mg, Sugar 21.3 g

DONNELL'S ORANGE-PUMPKIN SPICE CAKE



Donnell's Orange-Pumpkin Spice Cake image

This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
Zest of 1 orange
1/2 cup buttermilk
1/2 cup canned pumpkin
Orange Glaze

Steps:

  • Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.
  • In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.
  • Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.

CHOCOLATE & ORANGE PUMPKIN CAKE



Chocolate & Orange Pumpkin Cake image

Very moist and tasty Orange flavored Chocolate cake. Originated in New Zealand. Frost with chocolate icing or you can ice with cream cheese frosting as you would a carrot cake

Provided by Steve P.

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 eggs
4 ounces butter
1/2 cup caster sugar
1 cup mashed pumpkin
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 grated orange, rind of
1 orange, juice of
2 teaspoons vanilla custard powder
1 tablespoon golden syrup
1 teaspoon baking soda
3 tablespoons cocoa

Steps:

  • Cream butter& sugar, add pumpkin, then beat in eggs, golden syrup& orange rind.
  • Sift dry ingredients,& add alternaly with orange juice, then put in 8 inch (18-20 cm) round cake pan.
  • Bake at 325 degrees F (150c) 45-60 minutes until cake begins to leave side of baking pan.

Nutrition Facts : Calories 222.4, Fat 10.6, SaturatedFat 6.2, Cholesterol 66.7, Sodium 261.6, Carbohydrate 28.8, Fiber 0.9, Sugar 11.6, Protein 3.8

DARK CHOCOLATE, ORANGE, PUMPKIN-SPICE CAKE



DARK CHOCOLATE, ORANGE, PUMPKIN-SPICE CAKE image

Categories     Nut     Dessert     Bake     Orange

Yield 16

Number Of Ingredients 20

Ingredients:
2½ cups Whole Wheat Flour
2 cups Sugar
2 tsp Cinnamon
1 tsp Nutmeg
1 tsp Cloves
1 tsp Ground Ginger
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
.
3 Large Eggs, beaten
2 cups Pumpkin
4 tsp Orange Zest
½ cup Orange Juice
½ cup Light Olive Oil
1 tsp Vanilla
1 cup Chopped Pecans
1 cup Dark (semisweet) Chocolate Chips
Confectioners Sugar

Steps:

  • Preheat oven to 350 degrees. Prepare a large Bundt pan by oiling and sprinkling flour inside pan to coat. Mix dry ingredients together in a large bowl. Mix wet ingredients together in a separate bowl. Stir dry and wet ingredients together just until batter is moist. Stir in chopped pecans and chocolate chips. Pour batter into Bundt pan, smoothing the top. Bake 50-60 minutes. Test for doneness with a toothpick. Let cool for 10 minutes. Gently turn over and remove cake. Sprinkle top of cake with confectioners sugar.

MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE



Mini Pumpkin Spice Cakes with Orange Glaze image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 bundt cakes

Number Of Ingredients 12

Oil, for pans
Flour, for pans
1 (18.25-ounce) box spice cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2/3 cup heavy cream
1 (12-ounce) bag premier white morsels
Red and yellow food coloring
Marzipan Stems and Leaves:
1 (7-ounce) package marzipan (recommended: Odense)
Green food coloring

Steps:

  • Cake Preparation:
  • Preheat oven to 350 degrees F.
  • Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
  • For the Orange Glaze:
  • Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
  • For the Marzipan Stems and Leaves:
  • Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

PUMPKIN SPICE CAKE WITH ORANGE SAUCE



Pumpkin Spice Cake with Orange Sauce image

Make and share this Pumpkin Spice Cake with Orange Sauce recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup margarine, softened
3/4 cup sugar
2 large eggs
3/4 cup mashed, cooked pumpkin
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
powdered sugar
1/3 cup light brown sugar
1 tablespoon cornstarch
1 1/2 cups orange juice
1 teaspoon lemon juice

Steps:

  • Beat margarine at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating well.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Stir in pumpkin and vanilla.
  • Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition.
  • Pour into a greased and floured 9-inch round cakepan.
  • Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.
  • Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily.
  • Remove doily, and serve with Orange Sauce.
  • To make the Orange Sauce----------.
  • Whisk together all ingredients in a heavy saucepan until blended.
  • Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.

Nutrition Facts : Calories 342.9, Fat 13, SaturatedFat 2.4, Cholesterol 52.9, Sodium 296.1, Carbohydrate 52.8, Fiber 0.8, Sugar 31.9, Protein 4.6

ORANGE PUMPKIN CAKE



Orange Pumpkin Cake image

A subtle orange flavor really brings out the pumpkin flavor in this elegant layered cake. Our holiday dinners aren't complete until pieces of this cake are passed around. -Jo Raines, Sandyville, West Virgina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
2-1/4 cups packed brown sugar
3 eggs
1-1/2 cups canned pumpkin
1/2 cup thawed orange juice concentrate
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/3 cup 2% milk
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup canned pumpkin
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add 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 28-32 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., For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator.

Nutrition Facts : Calories 609 calories, Fat 26g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 248mg sodium, Carbohydrate 88g carbohydrate (58g sugars, Fiber 3g fiber), Protein 7g protein.

SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES



Spiced Pumpkin Cake with Cream Cheese Frosting and Chocolate Leaves image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Cream Cheese     Spice     Pumpkin     Fall     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 29

For chocolate leaves
6 ounces imported milk chocolate (such as Lindt), finely chopped, plus one 1-inch piece of milk chocolate
24 fresh lemon or camellia leaves, wiped clean with moist paper towels, patted dry
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped, plus one 1-inch piece of white chocolate
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped, plus one 1-inch piece of bittersweet chocolate
For cake
Nonstick vegetable oil spray
2 cups cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup dried currants
1/2 cup chopped walnuts
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 large eggs
1/2 cup whole milk
1 cup canned solid pack pumpkin
For frosting
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
3 tablespoons robust-flavored (dark) molasses
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange peel
2 8-ounce packages chilled cream cheese
1/3 cup powdered sugar

Steps:

  • Make chocolate leaves:
  • Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
  • Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
  • Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
  • Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
  • Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
  • Make cake:
  • Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
  • Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
  • Make frosting:
  • Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
  • Assmble:
  • Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
  • Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.

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Sep 24, 2013 - Donnell's Orange-Pumpkin Spice Cake is a delicious dessert option. Sep 24, 2013 - Donnell's Orange-Pumpkin Spice Cake is a delicious dessert option. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.com


PUMPKIN SPICE CAKE WITH BLOOD ORANGE CARAMEL
2018-10-09 Pour batter into a 3″ high 9″ round cake pan with parchment on the bottom, sprayed with oil. Bake at 350°F for 65 to 75 minutes or until skewer inserted into center comes out clean. Place onto rack to cool. Wrap in plastic wrap and refrigerate before cutting layers and filling. “Blood” Orange Salted Caramel.
From americancakedecorating.com


CHOCOLATE SPICE CAKE WITH DARK CHOCOLATE GANACHE - NORDIC WARE
2022-05-01 PREP: 30 MINUTES. COOK: 45 MINUTES. SERVINGS: 8 - 10 SERVINGS. SAVE RECIPE. PRINT RECIPE. The BEST chocolate Bundt cake recipe with a twist! Treat yourself to this decadent Chocolate Spice Bundt Cake with Dark Chocolate Ganache made in our 6 Cup Heritage Bundt Pan. Elegant and delicious!
From nordicware.com


CHOCOLATE ORANGE PUMPKIN CAKE RECIPE - ELLE GRACE DEVESON
2019-10-08 How To Make Choc Orange Pumpkin Cake: Firstly, gather together all your equipment, ingredients and preheat your oven to 180 degrees, Gas Mark 4. Secondly, in a large bowl beat together the 8oz of butter and 8oz of caster sugar until …
From ellegracedeveson.com


SPICED CHOCOLATE ORANGE CAKE: DECADENTLY GLUTEN-FREE
2011-01-19 Remove from pot and discard the water. When they have cooled, quarter the oranges and remove big pips. Pulp everything in a food processor together with the Cointreau. Preheat oven to 180C. Add the eggs, baking powder, sugar, bicarbonate, cardamom, ground almonds and cocoa to the orange puree in the processor.
From cooksister.com


CHOCOLATE PUMPKIN SPICE CAKE RECIPE - SAVE-ON-FOODS
Directions. Preheat oven to 350°F (175°C). Grease a 10 cup (2.5L) bundt pan. Line a baking sheet with parchment paper. Cake: Beat first 6 ingredients together in large mixing bowl. Beat in flour, baking soda, salt, spices, and cocoa. Mix in chocolate chips. Pour into prepared pan. Place pan on baking sheet.
From saveonfoods.com


PUMPKIN-ORANGE CHEESECAKE & CHOCOLATE CRUST & SALTED CARAMEL …
Chef's Notes. For a fissure-free cheesecake, beat your filling just until it's blended--no more. (Too much air in the mixture will make it deflate, and then crack, in the oven.) Find pumpkin pie spice in your baking aisle, or make your own: 4 parts cinnamon, 2 parts ground ginger, 1 part nutmeg, and 1 part ground allspice.
From myrecipes.com


PUMPKIN CHOCOLATE CHIP CAKE WITH GINGER AND ORANGE | RECIPE
In the meantime, grate remaining pumpkin with a box grater into a small bowl. Finely grate ginger and one of the oranges. Squeeze the juice of the same orange and set aside. Mix grated ginger and orange zest with the pumpkin and set aside. Sift flour and baking powder into a large bowl. Add almond flour and salt, and stir until fully combined.
From kitchenstories.com


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