White Chocolate Orange Cake Recipe Recipe For Deviled

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DECADENT CHOCOLATE ORANGE CAKE



Decadent Chocolate Orange Cake image

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

2 orange peels, cut into 1/4 inch strips
⅓ cup white sugar
¼ cup orange marmalade
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup white sugar
4 eggs
2 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup orange juice
1 ¼ cups heavy cream
4 tablespoons unsalted butter
15 ounces semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
2 tablespoons orange marmalade

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

ORANGE & WHITE CHOCOLATE SPONGE



Orange & white chocolate sponge image

A stunning cake that will fast become a failsafe option for any event

Provided by Barney Desmazery

Time 1h10m

Yield Cuts into 10 slices

Number Of Ingredients 10

175g butter , softened, plus extra for greasing
175g golden caster sugar
finely grated zest 4 orange and juice of 1
4 egg , separated
100g self-raising flour
1 tsp baking powder
100g ground almond
200g white chocolate
200ml crème fraîche
100g white chocolate , to decorate

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
  • Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
  • To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
  • If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

WHITE CHOCOLATE ORANGE CAKE



White Chocolate Orange Cake image

I found this recipe while looking for things to do with my surplus of oranges this season. I've made this several times now and must tell you that this cake is divine! It looks like a lot of work, but really isn't. If you have a Microplane zester it's a dream to make!

Provided by Mirj2338

Categories     Dessert

Time 45m

Yield 36 serving(s)

Number Of Ingredients 17

1 large orange
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/4 cup orange juice (from the orange listed above)
3/4 cup buttermilk (see Note) or 3/4 cup sour milk (see Note)
1 cup white chocolate chips
1 tablespoon orange zest (from the orange listed above)
1/4 cup orange marmalade
2 tablespoons butter
1 cup confectioners' sugar
2 ounces cream cheese, at room temperature
orange juice (from the orange listed above)
orange zest (from the orange listed above)

Steps:

  • Preheat oven to 350°F Line a 9 x 13-inch baking pan with parchment paper.
  • Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
  • Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar.
  • Add the eggs, one at a time, beating until combined.
  • Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
  • Add the dry ingredients to the wet ingredients.
  • Beat for 3 minutes on medium speed.
  • Fold in the orange zest (reserve the remaining zest for the icing).
  • Pour the batter into the prepared baking pan.
  • Sprinkle the white chocolate chips on top of the batter.
  • If they do not sink in, tap pan gently once on the counter.
  • Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
  • Glaze:.
  • While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
  • Stir to combine.
  • Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
  • Then let cake cool on a rack to room temperature before adding icing.
  • Icing:.
  • Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
  • Add a little more juice or milk if too stiff.
  • Mix in the remaining orange zest.
  • Scrape into a zip-top bag, press out the air, and seal.
  • Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
  • Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.

Nutrition Facts : Calories 133.7, Fat 5.6, SaturatedFat 3.4, Cholesterol 21.7, Sodium 147.8, Carbohydrate 19.6, Fiber 0.4, Sugar 13.9, Protein 1.7

DEVIL'S CHOCOLATE CAKE



Devil's Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 16

Butter and flour, for spring form pan
2 cups pastry flour
3/4 cup cocoa powder
11/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1/2 cup plus 2 ounces buttermilk
1/2 cup plus 2 ounces brewed coffee
1 teaspoon vanilla extract
Milk Chocolate Ganache, recipe follows
Chocolate Ribbon, recipe follows
1 cup heavy cream
1/2 pound milk chocolate, finely chopped
5 ounces semisweet chocolate, melted

Steps:

  • Preheat the oven to 325 degrees F.
  • Butter and flour a 10-inch springform pan.
  • Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.
  • Combine the buttermilk, coffee and vanilla extract.
  • Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.
  • Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.
  • In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.
  • Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
  • Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.

DEVILED EGG CAKE



Deviled Egg Cake image

Dress up your Easter table with a giant egg cake.

Provided by Food Network Kitchen

Time 2h

Yield 12 to 14 servings

Number Of Ingredients 9

Cooking spray
2 16-to-18-ounce boxes white cake mix (plus required ingredients)
4 freeze-dried strawberries, finely crushed
2 3-inch pieces green sour straws or licorice lace
1 1/2 cups sugar
1/2 teaspoon cream of tartar
Pinch of salt
3 large egg whites
Yellow food coloring

Steps:

  • Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls.
  • Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes.
  • Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside.
  • Set the cakes rounded-side down. Trim the tops with a serrated knife so the cakes sit at the same height.
  • Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings.
  • Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over.
  • Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible.
  • Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk.
  • Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry "paprika" and top with the sour straw "chives."

MARIE-CLAUDE'S ORANGE CAKE



Marie-Claude's Orange Cake image

This cake is the one my mother is preparing like a chef! It is really simple but excellent. You cannot fail it. Good luck and degustez avec bon! (The cake will look dark orange so if you use black decoration on it, it is a perfect Halloween dessert).

Provided by EMMITSKA

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 7

⅜ cup vegetable oil
1 cup white sugar
2 eggs
½ cup plain yogurt
2 oranges, zested and juiced
1 ½ cups all-purpose flour
1 teaspoon baking powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.
  • Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 32.8 g, Cholesterol 31.6 mg, Fat 8 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 59.8 mg, Sugar 20.1 g

WHITE DEVIL CAKE



White Devil Cake image

You won't believe how good a cake mix and store bought frosting can really taste. This cake is very moist and is full of flavour.

Provided by Baby Kato

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) package devil's food cake mix (Duncan Hines)
1 cup sour cream
1/8 cup milk
3 large eggs
2/3 cup canola oil
2 teaspoons orange zest, finely grated
2 (12 ounce) cans vanilla frosting, whipped
1 -1 1/2 teaspoon orange zest, finely grated

Steps:

  • Preheat oven to 350 degrees.
  • Grease 2 (9") pans and line with wax paper.
  • Combine cake mix, sour cream, milk, eggs and oil, beat 3 minutes on medium speed till light and fluffy.
  • Add orange zest to cake batter and mix lightly.
  • Pour batter into both prepared pans and bake in 350 degree oven for 25- 28 minutes.
  • Place on racks for 15 minutes before removing pans, leave on racks until completely cooled.
  • Stir remaining orange zest into whipped vanilla frosting and frost cake. Let sit for at least 2 hrs before serving.

DEVIL'S FOOD CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM



Devil's Food Cake with Chocolate-Orange Buttercream image

Categories     Cake     Liqueur     Milk/Cream     Mixer     Chocolate     Citrus     Dessert     Bake     Easter     Yogurt     Vanilla     Spring     Birthday     Party     Double Boiler     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 24

Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup plain whole-milk yogurt
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons dried lavender blossoms,* finely ground in spice mill
4 large eggs
Buttercream frosting
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
7 tablespoons (or more) water
1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar, divided
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon coarse kosher salt
1 tablespoon Grand Marnier or other orange liqueur
Chocolate curls

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.
  • Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.
  • Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.
  • For buttercream frosting:
  • Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool.
  • Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.
  • Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound chocolate curls in center of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.)
  • *Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets.

SPLATTERED WHITE CHOCOLATE CAKE



Splattered White Chocolate Cake image

Imperfection is perfection on this imaginative cake. Splattered with whichever colors you like, it's primed for a celebration!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 13

3 oz white chocolate baking bars or squares, chopped (from 6-oz package)
2 tablespoons whipping cream
1 box white cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 eggs
1 package (6 oz) white chocolate baking bars or squares, chopped
1/3 cup whipping cream
1 cup butter, softened
6 cups powdered sugar
1/2 cup pink candy melts, melted
1/2 cup orange candy melts, melted
1/2 cup yellow candy melts, melted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 2 (9-inch) round pans with baking spray with flour. In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons whipping cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 minutes.
  • In large bowl, beat cake mix, sour cream, oil, eggs and white chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave 6 oz white chocolate and 1/3 cup whipping cream, uncovered, on High 1 minute, stirring every 30 seconds, until smooth.
  • In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth.
  • Place 1 cake layer on cake plate, top side down. Spread with 2/3 cup frosting. Top with remaining cake layer top side up. Frost side and top of cake.
  • Using teaspoon, splatter top and side of cake with melted candy melts, alternating colors. Let stand at room temperature until 30 minutes or until set.

Nutrition Facts : Calories 900, Carbohydrate 116 g, Cholesterol 110 mg, Fat 9, Fiber 0 g, Protein 5 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 60 g, TransFat 1 g

WHITE CHOCOLATE FLUFFY CAKE



White Chocolate Fluffy Cake image

A former co-worker shared the recipe for this decadent cake. I fell in love with it. Forget the calorie count and enjoy each bite. -Marilyn Mohr, Toledo, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs, separated
4 ounces white baking chocolate, chopped
1/2 cup boiling water
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
16 ounces white baking chocolate, chopped
1/2 cup boiling water
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
Sweetened shredded coconut, optional

Steps:

  • Place egg whites in a bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper well., Preheat oven to 350°. Place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. In another bowl, whisk flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer to prepared pans., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; carefully remove paper. Cool completely., For frosting, place white chocolate in a small bowl. Pour boiling water over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally., In a large bowl, beat butter, vanilla and salt until creamy. Beat in confectioners' sugar alternately with chocolate mixture until smooth. Spread frosting between layers and over top and sides of cake. If desired top cake with flaked coconut.

Nutrition Facts :

WHITE CHOCOLATE FUDGE CAKE



White Chocolate Fudge Cake image

"This sweet cake, with its thick frosting and rich chocolate layer, is a big hit at office potlucks," writes Denise VonStein of Shiloh, Ohio. "I have one co-worker who tells everyone it's awful so he can have it all to himself!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

1 package white cake mix (regular size)
1-1/4 cups water
3 egg whites
1/3 cup canola oil
1 teaspoon vanilla extract
3 ounces white baking chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons butter
FROSTING:
1 can (16 ounces) vanilla frosting
3 ounces white baking chocolate, melted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes., Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. , In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.

Nutrition Facts : Calories 416 calories, Fat 20g fat (8g saturated fat), Cholesterol 5mg cholesterol, Sodium 293mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.

THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

  • Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
  • In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
  • Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
  • Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
  • Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

CHOCOLATE-ORANGE CAKE WITH GANACHE GLAZE



Chocolate-Orange Cake with Ganache Glaze image

With Betty Crocker® Gluten Free devil's food cake mix, you can easily make this elegant layer cake featuring an orange filling and rich chocolate glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 14

1 box Betty Crocker™ Gluten Free devil's food cake mix
1 cup water
1/2 cup butter, softened
3 whole eggs
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1/4 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
1 1/2 teaspoons grated orange peel
6 oz semisweet baking chocolate, finely chopped
1/2 cup whipping cream
4 teaspoons butter

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.

Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 150 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1/2 g

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From lovefoodies.com


CHOCOLATE ORANGE CAKE - CHARLOTTE'S LIVELY KITCHEN
2019-09-14 INSTRUCTIONS. 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.
From charlotteslivelykitchen.com


CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
Method. 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 …
From bbc.co.uk


ORANGE SOUR CREAM POUND CAKE WITH CITRUS GLAZE - THE BUSY ...
2020-03-02 Carefully scrape the batter into the loaf pan you've prepared. Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
From thebusybaker.ca


CHOCOLATE ORANGE BUNDT CAKE | ORANGE BUNDT CAKE, SWEET ...
Apr 10, 2020 - Chocolate orange bundt cake, perfect for Easter and also for any other occasion. It‘s intensely rich, chocolatey, bursting with an orange flavor and moist. It‘s intensely rich, chocolatey, bursting with an orange flavor and moist.
From pinterest.co.uk


DEVIL'S FOOD CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM RECIPE ...
2004-02-29 Step 5. Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2 ...
From bonappetit.com


WHITE CHOCOLATE CAKE • LOVE FROM THE OVEN
2017-02-17 1. Preheat oven to 350 degrees F. 2. Combine all ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. 3. Spoon batter into a bundt cake pan that has …
From lovefromtheoven.com


WHITE CHOCOLATE CAKE RECIPE {FROM SCRATCH W/ WHITE ...
2018-06-11 Preheat the oven to 325 degrees Fahrenheit. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add in the egg yolks and vanilla. Mix well. Add in the melted white chocolate and mix well. In a small bowl, combine the …
From thebestcakerecipes.com


WHITE CHOCOLATE FUDGE CAKE RECIPE - PILLSBURY.COM
2010-11-12 3. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. 4. In small saucepan, combine chocolate chips and margarine; heat over low heat until melted. Stir in corn syrup and powdered sugar until well blended. Spread fudge filling over warm cake.
From pillsbury.com


WHITE CHOCOLATE MUD CAKE (SOFT AND MOIST) - SWEETEST MENU
2018-10-21 Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper. In a medium saucepan, add butter, white chocolate, sugar and milk. Place on medium …
From sweetestmenu.com


DEVIL'S FOOD CAKE RECIPE | SOUTHERN LIVING
Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray; dust with flour. Beat butter with a hand mixer on medium-high speed until smooth and creamy, about 1 minute. Add sugar, beating until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
From southernliving.com


DEVIL’S FOOD CAKE WITH ORANGE FROSTING
2015-03-25 Method. STEP 1. Heat the oven to 160c/fan 140/gas 3. oil and line 2 × 20cm springform cake tins. put the sugars in the bowl of a mixer and sift over the cocoa, flour and baking powder. mix the eggs with the oil and orange zest in a jug and add the mix to the bowl and beat a couple of times. put the orange juice in the jug and add enough water ...
From olivemagazine.com


CHOCOLATE CAKE WITH VANILLA FROSTING – MODERN HONEY
2021-05-20 Preheat oven to 350 degrees. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients. In a mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined.
From modernhoney.com


WHITE CHOCOLATE CAKE RECIPE - OLIVEMAGAZINE
2020-10-13 Beat the butter and chocolate mixture for a couple of minutes and then beat in the eggs one by one, alternating them with batches of sugar. Add the vanilla, the flour and baking powder and beat on low to make a smooth batter. Divide the mixture between the sponge tins and bake for 20-25 minutes or until the edges come away from the sides of the tin and a skewer …
From olivemagazine.com


AVOCADO DEVILED EGGS | BETTER COOKING RECIPES
2022-03-24 Instructions. Cut hard-boiled eggs in half and gently scoop yolks into a food processor. Set the sliced egg whites aside for later. Cut and scoop the avocados into the food processor with the egg yolks. Add the garlic powder, and salt and pepper. Blend until smooth.
From globalcookingrecipes.com


CHOCOLATE ORANGE CAKE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


AMAZING WHITE CHOCOLATE CAKE RECIPE - COOKIES AND CUPS
2018-02-07 Cake. Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Cut parchment paper into rounds that fit in the bottom of the pans, and place into spray pans. Coat again with nonstick spray. Set aside. In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth.
From cookiesandcups.com


ORANGE CREAM CAKE WITH CHOCOLATE GANACHE - FOXES LOVE LEMONS
2022-03-31 Instructions. Make the Orange Cream Cake Layers: Preheat oven to 325 degrees F. Spray five 6-inch round cake pans with cooking spray. In small bowl, sift together flour, baking powder and salt. In bowl of stand mixer fitted with paddle attachment, beat granulated sugar and butter until light and fluffy.
From foxeslovelemons.com


HIDDEN DARK CHOCOLATE & ORANGE CAKE RECIPE
2020-01-28 1. Preheat your oven to 180oc or gas mark 4 and line your cake tins with butter or baking paper. 2. Whisk together the butter and sugar till fluffy. 3. Add one egg and a little bit of flour and mix. Add the remaining eggs, one at a time adding a little bit of flour every time (this prevents the mixture from curdling).
From cookbakeeat.com


MOIST DEVILS FOOD CAKE RECIPE FROM SCRATCH
2013-06-11 Instructions. Preheat oven to 325 F. In a large bowl whisk together dry ingredients. Add coffee, oil, and buttermilk and mix until combined. Add eggs and vanilla and mix for another 2 minutes. Pour batter into two greased and floured 9-inch round baking pans. Bake for 30 minutes.
From divascancook.com


OUR BEST WHITE CHOCOLATE DESSERTS | MYRECIPES
2015-11-09 This make-ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving. Do not remove the bottom of the springform pan; simply place it on your serving plate. 31 of 40.
From myrecipes.com


LOVE AT FIRST SIGHT CHOCOLATE CAKE – MODERN HONEY
2016-02-09 In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients. In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together.
From modernhoney.com


WHITE CHOCOLATE CAKE - LIV FOR CAKE - CLASSIC CAKE RECIPES ...
2019-08-30 Heat milk and chocolate until melted and combined, cool to room temperature.*. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
From livforcake.com


CHOCOLATE CAKE - CAFE DELITES
2020-04-11 Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla.
From cafedelites.com


CHOCOLATE ORANGE BUNDT CAKE - LORD BYRON'S KITCHEN
2019-10-22 Grease the bundt pan very well by coating the inside of the pan with non-stick cooking spray. Dust the entire baking surface of the bundt pan with the 1 tablespoon of cocoa powder and tap out the excess. Set aside. In a sauce pan, over medium heat, combine the coffee, buttermilk, butter, and cocoa powder.
From lordbyronskitchen.com


DOUBLE WHITE CHOCOLATE CAKE - HEALTHY RECIPES AND ...
2012-01-24 Add sugar, cream cheese and extract. Beat on low speed until blended. Increase speed to medium-high; beat 1 to 2 minutes until fluffy. Beat …
From womansday.com


ORANGE-CHOCOLATE CAKE RECIPE - PILLSBURY.COM
2012-08-09 Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan. Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
From pillsbury.com


FAVORITE WHITE CAKE RECIPE - SALLY'S BAKING ADDICTION
2017-01-02 White Cake Success Tips. Cream the Butter: To achieve a good rise, properly cream the butter and sugar together. We have a crutch of baking powder and soda, but the recipe begins with that very first and imperative step: beating the butter and sugar together until creamy. Egg Whites: Use ONLY egg whites. No yolks.
From sallysbakingaddiction.com


TRIPLE CHOCOLATE CAKE WITH WHITE CHOCOLATE GLAZE RECIPE ...
Heat oven to 325 degrees F. Grease round pan, 9 x 1 1/2 inches. Melt 1 cup of the chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over low heat, stirring constantly; cool 5 …
From cdkitchen.com


PERFECTED EVERYDAY ORANGE CAKE | CLEOBUTTERA
2020-04-22 Adjust oven rack to lower middle position and preheat the oven to 350F/180C (325F/160C if using a dark pan). Generously grease and flour (or spray with a non-stick cooking spray) a 6-cup bundt pan* (*see note). Set aside. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
From cleobuttera.com


CARROT CAKE SCONES WITH ORANGE, WHITE CHOCOLATE AND CREAM ...
Kris's recipe deserves its "famous" moniker. Kourtney Kardashian launched a new lifestyle website called Poosh. The website features Kris Jenner's famous brownie recipe. I put the recipe to the test - and the taste is spot on. Kris Jenner is perhaps best known for her role as "momager" to Kourtney, Khloe, Kim, Kylie, and Kendall. Her long list ...
From pinterest.com


ORANGE MOUSSE CAKE - PAULA DEEN MAGAZINE
Press into bottom and 1 inch up sides of a 10-inch springform pan. For filling: In a small bowl, stir together orange juice and gelatin; let stand for 5 minutes or until gelatin is softened. In a small saucepan, bring ½ cup cream to a low boil over medium heat. Remove from heat, and stir in white chocolate until melted and smooth.
From pauladeenmagazine.com


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