Mandarin Chocolate Coffee Cake Recipes

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350F degrees.
• Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
• Bake for 30-35 minutes.
• In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.

MANDARIN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Butter 10-inch-diameter cake pan. Line bottom with parchment; butter paper. Dust pan with flour. Melt semisweet chocolate in top of double boiler over simmering water. Remove from over water. Add unsalted butter 1 tablespoon at a time, mixing until melted and smooth. Mix in sugar and grated orange peel. Mix in eggs 1 at a time. Stir in egg yolk. Add cake flour and ground ginger, then chopped toasted almonds and crystallized ginger and stir to combine. Transfer batter to prepared pan. Bake until just springy to touch, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Turn out onto rack, remove paper and cool.
• Scald whipping cream with Grand Marnier liqueur in heavy small saucepan. Remove from heat. Add semisweet chocolate and mix until smooth. Cool chocolate glaze until thick enough to spread.
• Arrange cake flat side up on rack. Spread glaze evenly over top and sides of cake. Refrigerate until glaze if firm, about 30 minutes. Transfer cake to serving platter. (Cake can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Cut orange slices in half. Twist three and place in center of cake. Arrange remaining orange slices around edge of platter and serve.

MANDARIN CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Crust-combine the chocolate wafer crumbs and butter and mix well.
• Press into the bottom of a 9 inch springform pan.
• Bake for 10 minutes.
• Remove and cool on a wire rack.
• Turn heat up to 350 degrees.
• In a large bowl beat together the cream cheese, sugar and flour until smooth.
• Beat in eggs, one at a time mixing well.
• Mix in juice, liqueur and rind.
• Pour over cooled crust and bake for 45 minutes or until center is just set.
• Remove from oven, run a knife around the edge to loosen and let cool for 1 hour on a wire rack.
• Place in fridge and let set overnight.
• Next day bring cream to boil over low heat in a medium saucepan.
• Stir in chocolate and remove from heat.
• Stir until chocolate is melted and smooth.
• Pour over cake and spread over sides or let it"drizzle down" the sides.
• In a separate pan melt chocolate.
• Dip dried mandarine segments half way into chocolate.
• Let dry on waxed paper.
• Arrange in circle on cake.
• Pile on chocolate curls.

MANDARIN ORANGE COFFEE CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour 10-inch Bundt pan.
• Combine cake mix, pudding mix, eggs, oil, and one-cup juice.
• Beat at medium speed with electric mixer for 2 minutes.
• Add Mandarin oranges in the last 30 seconds.
• Pour in pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Invert onto plate.
• Dust with powdered sugar when completely cooled.

MANDARIN CHOCOLATE COFFEE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Grease and flour a 9" x 13" baking dish.
• In a small bowl, stir together the eggs, orange juice and vanilla.
• In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
• Using a pastry blender or your fingertips, blend the shortening and butter cubes into the flour mixture until the mixture resembles coarse meal.
• Make a well in the centre of the flour ingredients.
• Using a wooden spoon, stir the egg/juice mixture into the flour/butter mixture until all of the ingredients are moistened.
• Using a rubber spatula, fold in the mandarin orange segments and chocolate chips.
• Scrape the coffee cake batter into the prepared pan and smooth the top with a rubber spatula.
• To make the topping, stir together the coconut, sugar and butter until well combined.
• Sprinkle the topping mixture evenly over the coffee cake batter.
• Bake the coffee cake for 35 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs clinging to it.
• Cool completely in the pan on a wire rack.