Glazed Chocolate Orange Cake Recipes
CHOCOLATE ORANGE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
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.
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- Preheat your oven to 350 degrees. Prepare a 9 inch bundt pan with cooking spray and set aside.
- Add the eggs, one at a time, until incorporated. Add orange zest and 1/3 cup juice. Continue to blend. Add baking powder and then flour. Gently fold in your chopped chocolate.
- Pour batter into your prepared pan. Bake for 45-50 minutes or until cake is light brown and a toothpick inserted into the center comes out clean.
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- Prepare the Bundt Cake: Preheat the oven to 325°F (163°C) with a rack in the center position. Generously butter (the layer should be visible) and flour a 12-cup bundt pan. Be sure to reach every crevice of the pan. Tap the pan over the sink to remove any excess flour. Do not skip this step or substitute with baking spray.
- In a medium bowl, whisk together the unbleached all purpose flour, salt, baking soda, and baking powder. Set aside.
- In a stand mixer bowl fitted with a paddle attachment, combine the granulated sugar, orange zest, and lemon zest. Using your fingertips, rub the sugar and zests together until the mixture resembles wet sand and is very fragrant. Add the softened butter and beat over medium-high speed for 5 minutes or until light and fluffy. Add the orange juice, lemon juice, and vanilla extract and mix until incorporated. Reduce the speed to medium and add the eggs one at a time, beating until each egg has incorporated, scraping down the bowl once or twice.
- Over low speed, add the flour mixture in three additions, alternating with two additions of yogurt. Scrape down the bowl as necessary, but be careful not to over mix.
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