DARK CHOCOLATE ORANGE CAKE
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
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
CHOCOLATE ORANGE CAKE
I love the combination of chocolate and orange and this recipe complements both. Since I process oats to add to the flour, they're undetectable, so it's our healthy little secret. -Linda Dalton, Stoughton, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Coat an 8-in. square baking dish with cooking spray and sprinkle with 2 teaspoons cocoa; set aside. Place oats in a small food processor; cover and process until ground. Set aside., In a large bowl, beat the sour cream, sugar blend, eggs, Triple Sec, butter, oil and vanilla until well blended. Combine the flour, ground oats, baking powder, baking soda, salt and remaining cocoa; gradually beat into sour cream mixture until blended. Stir in chocolate chips and orange zest., Transfer to reserved dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, orange zest and juice; beat until smooth. Frost top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 210mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE ORANGE CAKE RECIPE
Terry's Chocolate Orange Cake Recipe - Lovely layers of chocolate sponge cake, sandwiched with chocolate orange buttercream frosting icing. It's not Terry's Chocolate Orange Layer Cake Recipe... It's mine!
Provided by Sarah Barnes
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Grease 3 x 7″ round sandwich tins (or 2 x 8″).
- Preheat the oven to 180C.
- Cream your room temperature butter with your sugar until it's pale, light and fluffy.
- Next, mix in the eggs, one at a time, beating really well after each egg. Don't worry if it starts to look a bit curdled, it'll all come good.
- After this, mix in your flour and cocoa. If you've been using a mixer, do this bit by hand. It helps to keep the sponge light.
- Stir in the melted and slightly cooled chocolate and the orange extract.
- Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
- Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
- Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
- Beat in your icing sugar and orange extract.
- Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
- Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
- Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
- If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
- When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it's not a waste of cake. If you don't do this, with a cake this size it will be wonky.
- Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
- Pipe a circle around the outside of two of the layers, sit each on the one before.
- On the top layer, pipe small dollops all over and top with your segments of chocolate orange.
Nutrition Facts : Calories 708 kcal, Carbohydrate 82 g, Protein 6 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 149 mg, Sodium 38 mg, Fiber 2 g, Sugar 63 g, ServingSize 1 serving
DECADENT CHOCOLATE ORANGE CAKE
Moist orange cake layers separated by dark chocolate ganache and orange flavored cream cheese filling.
Provided by schmerna
Categories Desserts Chocolate Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
- Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
- With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
- For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
- To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.
Nutrition Facts : Calories 704.8 calories, Carbohydrate 77.5 g, Cholesterol 157.2 mg, Fat 43.5 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 141.5 mg, Sugar 50 g
DARK CHOCOLATE & ORANGE CAKE
A dense, dark and devilishly delicious cake, this will be gone before you know it
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
- Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
- In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
- Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours.
- Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.
CHOCOLATE ORANGE CAKE
Provided by Food Network
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with butter.
- Dissolve the espresso powder in 1/4 cup hot water, then stir into the orange juice. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, sift the cake flour, sugar, cocoa, baking soda, baking powder and salt. Mix on a low speed. In a second bowl, lightly whisk together the oil, buttermilk and eggs; slowly add to the flour mixture. Increase the mixer speed and whisk until fully incorporated. Fold in the orange juice-coffee mixture.
- Pour the batter into prepared cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean, 20 to 25 minutes.
- For the cookies-and-cream filling: Combine the heavy cream and white chocolate in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese, butter and vanilla until light and fluffy. Add the white chocolate mixture and whip for another minute. Lower the mixer speed, gradually add the confectioners' sugar and whip for another minute at high speed. Fold in the cookies. (Makes 2 cups.)
- For the buttercream: Place the egg whites, sugar and salt in a stand mixer bowl and set the bowl over a pan of simmering water. Whisk until the mixture is warm to the touch and all the sugar has dissolved. Attach the bowl to the mixer and whisk until soft peaks form, 8 to 10 minutes. Add the butter, a few tablespoons at a time, then whisk in the vanilla. Switch to the paddle attachment and continue mixing at low speed until the buttercream becomes smooth, another minute or two. (Makes 5 cups.)
- To assemble the cake: Place one cake layer on a cake board and pipe a border of buttercream along the circumference (to act as a pool for the filling). Fill the center with the cookies-and-cream filling. Top with the second cake layer and frost the entire cake with the buttercream.
CHOCOLATE ORANGE CAKE RECIPE
The best chocolate orange cake recipe with an easy chocolate orange cake frosting! If you love Terry's Chocolate Orange, this moist chocolate orange cake recipe is for you! You'll love this dark chocolate orange cake!
Provided by Chenée Lewis
Categories Dessert
Time 45m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with baking spray.
- In a large bowl, whisk together sugar, zest, flour, baking powder, baking soda, espresso powder, cocoa powder and salt. Press with a rubber spatula for 1 minute to release lemon oils.
- Stir in vegetable oil until dry ingredients are well coated, followed by eggs and vanilla.
- Stir in buttermilk until well combined. Batter should be thick.
- Heat orange juice in microwave for 45 seconds on high, or until hot. Immediately stir into batter and whisk until just smooth.
- Add batter evenly to prepared cake pans and bake in preheated oven for 35 minutes, or until a toothpick entered into the center of the cakes comes out smooth.
- Cool cake layers slightly in cake pans, then transfer to a wire rack to cool completely before adding frosting.
Nutrition Facts : ServingSize 1 slice, Calories 651 kcal, Carbohydrate 96 g, Protein 6 g, Fat 31 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 74 mg, Sodium 416 mg, Fiber 4 g, Sugar 72 g, UnsaturatedFat 7 g
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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MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | …
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Servings 8Total Time 45 minsCategory Christmas Cake RecipesCalories 643 per serving
- Preheat the oven to 180ºC/fan160°C/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper. To make the sponges, measure the cocoa and boiling water into a large bowl and mix to a paste. Add the remaining ingredients and beat again until combined. (You can use a food processor for this but be careful not to overmix.)
- Divide the sponge mixture evenly between the prepared tins. Bake in the preheated oven for about 20-25 minutes until the sponges are well risen and shrinking away from the sides of the tin. Remove the sponges from the oven, turn out of their tins onto a cooling rack and leave to cool completely.
- For the icing and filling, put the chocolate and cream in a bowl, Then stand over a pan of simmering water for 10 minutes until melted (don’t let the bowl touch the water), stirring from time to time. Set aside to cool until it thickens to a spreadable consistency.
- To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!
CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 12-14Category Cakes And Baking
- Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper.
- Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice.
- In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy.
- Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely.
- To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water.
- Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated.
- To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces.
- Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge.
- Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife.
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From thebakingexplorer.com
4.8/5 (13)Total Time 1 hr 20 minsCategory DessertCalories 760 per serving
- Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
- Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore
THE BEST CHOCOLATE ORANGE CAKE - SWEETEST MENU
From sweetestmenu.com
5/5 (11)Category Cake
- Grease and line the bottom of a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy.
- Add eggs, one at a time, and beat briefly on a low speed until mixture is combined. It may look a little curdled here – that’s ok. Scrape down the sides of the bowl.
- In a separate bowl, add plain flour, cocoa powder, baking powder, baking soda, salt and orange zest and lightly whisk.
CHOCOLATE ORANGE CAKE - TENDER CAKE LAYERS W/ DECADENT ...
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Reviews 35Calories 361 per servingCategory Cakes
- Add 1 cup unsalted butter and 2 1/2 cups of sugar into the bowl of a stand mixer and mix on high for 1 minute with a whisk attachment or a hand mixer. The mixture should become light in color.
CHOCOLATE-ORANGE CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 118 per serving
- To prepare cake, place juice and dates in a blender; process until smooth. Combine juice mixture, cocoa, and 2 tablespoons sugar in a medium saucepan over medium heat; bring to a simmer. Cook 2 minutes, stirring constantly until sugar dissolves. Remove from heat, and place in a large bowl. (Mixture will be thick.)
- Beat vinegar and egg whites with a mixer at high speed until soft peaks form. Add 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Add egg yolks to cocoa mixture; stir until smooth. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.
EASY CHOCOLATE ORANGE CAKE RECIPE (EGGLESS CAKE)
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Servings 12Total Time 1 hr 15 minsCategory Breakfast, Brunch, Dessert, Dessert
- In a small bowl, combine the softened butter and 2 tbsp cocoa powder. Mix well to form a thick paste
- In a bowl of a stand mixer or a large bowl with a whisk, combine flour, remaining ½ cup of cocoa, granulated sugar, baking soda, salt, and cinnamon
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- Pre-heat oven to 350*F. Line a 9"x 9" cake pan with a piece of parchment paper, leaving a bit of an overhang (so you can pull out the cake after it's baked). Lightly butter the two sides of the pan not covered by parchment.
- In the bowl of an electric mixer, blend the soften butter until smooth. Add cream cheese and blend until fully combined.
- Remove (fully) cooled cake from the pan by pulling up on the exposed parchment paper. Place cake on a cutting board. Cut cake in half, so that you have two 4.5" x 9" rectangle pieces.
CHOCOLATE ORANGE CAKE - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
5/5 (3)Category DessertCuisine AustralianCalories 236 per serving
- Preheat fan oven to 160 degrees C/320 degrees F and line a 23 cm springform cake tin with baking paper on the base and sides.
- Separate the egg yolks from egg whites. Place egg yolks into one bowl and whites into another.
- Heat a pot on the stove over medium heat, add the dates and orange juice. Heat until dates have softened and orange juice has been absorbed. Mash the dates with a spoon or fork into a paste. Set aside.
- Place butter and chocolate into a heatproof bowl set over a pot of simmering water on the stove on medium heat. (Don’t let the bowl touch the water) Stir chocolate and butter occasionally until melted and silky smooth.
CHOCOLATE ORANGE CAKE - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
4.7/5 (32)Total Time 55 minsCategory DessertCalories 704 per serving
- Pre-heat your oven to 160°C/140°C fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners.
- Melt your milk chocolate (100g) - You can either melt it in the microwave (heat for 30 seconds, stir and then heat for a further 30 seconds. Repeat until the chocolate has melted), over a bain marie, or in a saucepan over a very low heat. Set the chocolate aside to cool.
- Put all of the other cake ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 230g margarine or butter, 4 large eggs, 1½ tsp orange extract and 2 tsp milk). Beat together (either using an electric mixer on a low speed or by hand) until the ingredients are combined. Add the melted chocolate and mix in (again at a low speed) until combined.
- Split the cake mixture between the two tins. Smooth the mixture using a palette knife or the back of a spoon. Bake for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.
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