Orange Cake With Bittersweet Chocolate Drizzle Recipes

CHOCOLATE ORANGE DRIZZLE CAKE

Steps:

• Heat oven to 350 degrees. Oil the bottom of a 9-by-5-inch loaf pan, and line it with parchment paper.
• In a mixer, beat butter until soft. Add brown sugar, and beat again until soft and creamy. Mix in zest of 1 orange. In another bowl, mix together flour, salt, baking soda, baking powder and cocoa.
• Whisk eggs into butter-sugar mixture one at a time, alternating with a little flour mixture. Fold in remaining flour mixture. Add milk. Stir until smooth. Pour into pan.
• Bake until cake tester inserted in center comes out clean, 45 minutes. In a saucepan combine juice, remaining zest and confectioners' sugar. Place over low heat until sugar dissolves. Strain into a pitcher.
• When the cake comes out of the oven, pierce it all over the top with a cake tester. Slowly drizzle warm syrup over the cake so that it sinks in. Allow cake to sit in the pan until it has cooled, then transfer to a serving plate.

ORANGE CAKE WITH BITTERSWEET CHOCOLATE DRIZZLE

Steps:

• Preheat oven to 350ºF.
• Oil or butter a 10-inch Bundt pan or 9-inch round cake or springform pan.
• In a large mixing bowl, whisk together crème fraîche, oil, sugar, orange zest, orange juice, lemon juice, and vanilla.
• Add eggs and whisk until incorporated.
• Add flour, baking powder, baking soda, and salt and whisk until just combined. (Don't worry if there are small lumps; you don't want to overmix this cake or it will become dry.)
• Pour batter into prepared pan and bake in preheated oven for 30 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
• Remove cake from oven, place the pan on a wire rack, and let cool for 15 minutes.
• Remove the cake from the pan by running a knife around the side of the pan and inverting it directly onto the wire rack. (If you've baked the cake in a flat-bottomed round cake pan rather than a Bundt pan, invert the cake onto the rack and flip it over so that the bottom of the cake, not the top, is resting on the wire rack-otherwise you'll end up with unattractive indentations from the cooling rack on the top.)
• Let cool completely.
• Transfer to a large plate or cake platter before glazing.
• When cake is completely cooled, drizzle the chocolate glaze over it until covered to your liking (you may have extra glaze left over) and let sit at room temperature at least 1 hour before serving.
• Serve at room temperature.
• Place 1/3 cup of the cream along with the butter, chocolate, and salt in a microwave-safe dish and heat on high for 1 minute, or until ream begins to boil.
• Stir to melt butter and chocolate. If a thinner consistency is desired, add a touch more of the cream and stir to combine.

CHOCOLATE ORANGE CAKE

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.

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
• Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
• While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

CHOCOLATE ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 180C, 350F, gas mark 4.
• Grease and line your tin.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, and beat well.
• Add the grated orange rind, flour and milk, fold in with a metal spoon.
• Turn into the prepared tin, smooth the top and bake for 30-40 minutes until a skewer comes out clean.
• Remove from the oven and leave to cool in the tin.
• When cool, score the top of the cake lightly with a sharp knife.
• Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved.
• Bring to the boil and boil for 1-2 minutes, pour over the cake.
• When all the juice has soaked in, carefully removed the cake from the tin.
• Melt the chocolate and pour over the top.
• Make a pattern with the prongs of a fork and leave to set.

CHOCOLATE, ORANGE AND HONEY CAKE

Steps:

• For Cake:
• Position rack in center of oven and preheat oven to 350°F. Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
• Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.
• Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• For Glaze:
• Melt margarine in heavy large saucepan over low heat. Add chocolate and stir until melted and smooth. Mix in orange juice concentrate and honey. Let cool until thickened but still spreadable, about 2 hours.
• Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3 cups chocolate glaze over. Place bottom half of cake, pan side up, onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes.
• Rewarm remaining chocolate glaze over very low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Reserve glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before servings.)
• Garnish cake with flowers and orange peel strips if desired.

BITTERSWEET CHOCOLATE GLAZE

Steps:

• Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).
• In a small saucepan, bring the cream to a boil.
• Remove from the heat and add the chocolate to the pan.
• Stir until the chocolate is completely melted and the glaze is smooth.
• Stir in the vanilla extract.
• Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
• To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.
• Slowly pour the glaze over the top of the cake, letting it drip down the sides.
• Let glaze set for about 30 minutes before slicing the cake.

BITTERSWEET CHOCOLATE ORANGE POPPY-SEED LAYER CAKE

Steps:

• Filling:.
• 1 day before: In a bowl, stir together the sour cream, heavy cream and sugar and let the mixture stand, covered with plastic wrap, at room temperature for 24 hours.
• At least 1 hour before: In a metal bowl set over barely simmering water, melt the cocolate, stirring until smooth, and let it cool. Whisk the chocolate, the zest, and the Grand Marnier into the cream mixture and chill the filling, covered, for 1 hour.
• Cake:.
• Line a buttered jelly-roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper, butter the paper, and dust the pan with flour, shaking out the excess.
• In a small bowl, stir together the buttermilk, poppy seeds, and the zest.
• In another bowl, sift together the flour, baking soda, and salt.
• In another bowl, cream together the butter and sugars with an electric mixer until the mixture is light and fluffy. Beat in the egg yolks and vanilla until the mixture is just combined.
• Add the flour mixture alternately with the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture and beating well after each addition until the batter is just combined.
• In another bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks; stir 1/4th of them into the batter to lighten it.
• Fold the remaining whites gently but thoroughly into the batter. Pour the batter into the prepared pan, spreading it evenly, and bake the cake in the middle of a preheated 350°F oven for 20-25 minutes, or until the top is golden and the cake springs back when touched lightly. Let the cake cool in the pan on a rack.
• Invert the cake onto the rack and remove the wax paper carefully. With a serrated knife, cut the cake crosswise into 3 equal pieces.
• Glaze:.
• In a heavy saucepan, melt the chocolate with the butter and cream over low heat, stirring until the mixture is smooth. Let the glaze cool to room temperature.
• Assembly:.
• On a rack set over a jelly-roll pan, arrange one of the cake layers. Spread it with 1/3 of the filling; top the filling with another cake layer. Spread the cake with half of the remaining filling and top it with the remaining cake layer.
• Spread the remaining filling onto the top and sides of the cake and chill the cake for 30 minutes, or until the filling is set.
• Pour the glaze evenly over the cake, smoothing it over the sides, and chill the cake for 30 minutes or until the glaze is set.