Orange Glazed Chocolate Cake Recipes

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 SWIRL CAKE WITH YUMMY ORANGE GLAZE

Steps:

• Cake:.
• In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
• Beat on low speed 1 minute, then beat on medium for 2 minutes.
• Pour 2/3's of the batter into a well greased and floured bundt pan.
• Spoon the chocolate mixture scattered over the top of the orange batter.
• Take a spatula to cut through and make the swirls.
• Bake in a preheated 325 degree oven for 1 hour.
• Chocolate Batter:.
• In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
• Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
• Follow directions above to add to the bundt pan and orange batter.
• Orange Glaze:.
• Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
• * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
• Right away, prick the cake on the top and all around the side with a toothpick or a fork.
• Slowly, pour the yummy orange glaze over the cake.
• Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!

CHOCOLATE-ORANGE CAKE WITH GANACHE GLAZE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour).
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, in 1-quart heavy saucepan, mix sugar and cornstarch. Gradually stir in orange juice, 1/4 cup water and the egg yolks. Cook over medium heat, stirring constantly, until thickened. Cook and stir 1 minute longer. Remove from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling to small bowl. Cover; refrigerate 30 minutes.
• In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until room temperature.
• Split cake horizontally to make 2 layers. On cut side of bottom layer, spread filling; cover with top layer. Pour glaze over top of cake; spread glaze to edge of cake and allow to drizzle down side of cake. Store in refrigerator.