CHOCOLATE MUD CAKE WITH ORANGE MARMALADE AND CHOCOLATE-ORANGE BUTTERCREAM
Steps:
- For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight.
- The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F).
- For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray.
- Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time.
- Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds.
- Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack.
- For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated.
- To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers.
CHOCOLATE CAKE MADE WITH ORANGE MARMALADE
Another recipe from "To Set Before a Queen", by a former cook for Princess Elizabeth (before she was crowned queen). She says that this was her most popular cake with the royal family, and that she sent it by request to Windsor, Balmoral, and Sandringham, as well as making it for the Queen Mother for her birthday at her request. I made it for my MIL for her birthday one year--it was delicious. The marmalade adds a nice touch to the cake, and the coffee icing is perfect with the rich cake. Times are estimated and don't include time to cool.
Provided by Halcyon Eve
Categories Dessert
Time 2h15m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300* F. Grease an 8 or 9-inch cake pan, line bottom with parchment paper, grease paper, and dust with cocoa.
- Melt chocolate in a double boiler over barely simmering water. Allow to cool slightly.
- Cream butter and sugar together until well mixed and fluffy. Add egg yolks and marmalade. Stir in melted chocolate.
- Add flour, baking powder, and ground almonds. Stir to combine.
- Whip egg whites until stiff. Fold into cake batter.
- Pour into prepared pan and bake in a slow oven (about 300* F, 150* C, or gas mark 2) for 1 hour and 15 minutes.
- Cool for a few minutes in pan, then remove from pan and cool on wire rack.
- While cake cools, make icing. Cream all ingredients together. Warm slightly to facilitate spreading, if needed.
- When cake is completely cool, slice in half crosswise to make 2 layers. Fill and ice top with the icing.
- If desired, decorate with pistachios.
Nutrition Facts : Calories 751.5, Fat 41.6, SaturatedFat 23.2, Cholesterol 223.7, Sodium 189, Carbohydrate 85, Fiber 1.7, Sugar 58.9, Protein 9.1
CHOCOLATE-ORANGE CAKE WITH SALTED CARAMEL
Provided by Food Network Kitchen
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Remove the bowl from the pan and stir in the marmalade. Refrigerate until thick but not set, 1 hour to 1 hour, 30 minutes.
- Assemble the cake: Place 1 cake layer on a platter; spread with 1 tablespoon marmalade. Beat the chilled ganache with a mixer on medium-low speed until just fluffy, about 1 minute (do not overbeat). Spread 1 heaping cup of the whipped ganache over the marmalade. Top with the second cake layer. Cover the whole cake with the remaining whipped ganache and refrigerate until ready to serve.
- Make the caramel: Bring the sugar and corn syrup to a simmer in a medium saucepan over medium-high heat. Cook, swirling the pan but not stirring, until the mixture turns amber, about 4 minutes. Remove from the heat and carefully whisk in the heavy cream and butter until smooth. Set aside, stirring occasionally, until cool but still pourable, 15 to 20 minutes. Drizzle over the cake and sprinkle with sea salt. Serve the cake within 2 hours; slice with a warm knife.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
ORANGE MARMALADE CAKE SAUCE
For a sweet finale, try Denise's yummy marmalade cake sauce. It's super-easy and terrific over store-bought angel food or pound cake. -Denise DuBois, Coral Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the marmalade, butter and ginger. Cook and stir until butter is melted and mixture is blended. Serve with cake.
Nutrition Facts : Calories 271 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
SEVILLE ORANGE CHOCOLATE CAKE
Adorned with candied kumquats and sugared bay leaves, this festive chocolate cake is a fitting adornment for any holiday table. If you can't find Seville-orange marmalade, any orange marmalade may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round pans; line with parchment paper. Butter parchment, and dust with cocoa. Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl, and set aside.
- Place butter in bowl of electric mixer fitted with the paddle attachment. Beat on medium speed until creamy. Gradually add the sugar, and beat until fluffy. Add the eggs one at time, incorporating well after each addition; add the vanilla.
- Add the flour mixture and sour cream alternately, starting and ending with the flour mixture. Scrape down sides of bowl as needed. Divide the batter between pans; bake until a cake tester inserted in the center comes out clean, about 30 minutes.
- Cool cakes in pans on wire racks for 10 minutes. Unmold, and cool completely, right side up.
- Heat marmalade just until it is a spreadable consistency. Choose the more attractive cake layer, and set aside. Place the other layer on an 8-inch cake round, bottom side up. Using a pastry brush, coat the cake with the kumquat poaching syrup. Spread the marmalade over the cake, and allow to set, about 10 minutes. Brush the bottom of the reserved layer with the kumquat poaching liquid, and place on top of the marmalade, syrup side down. Dust the top with cocoa, and garnish with candied kumquats and sugared bay leaves.
CHOCOLATE ORANGE MARBLE CAKE
These two flavors blend well together. This forms an attractive and moist cake.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
- In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 33.4 g, Cholesterol 77 mg, Fat 17 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 253 mg, Sugar 19.9 g
ORANGE-MOCHA-CHOCOLATE CAKE
A sprinkle of instant espresso and a dash of orange liqueur turns a plain chocolate cake mix into an elegantly flavored cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
- Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
- In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
- In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
- Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
- Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.
Nutrition Facts : Calories 600, Carbohydrate 67 g, Cholesterol 100 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 50 g
ORANGE MARMALADE CAKE
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.
Provided by Denise Fox
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g
ORANGE MARMALADE CAKE
Gluten Free
Provided by janebrighouse
Time 1h5m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
- Place into a greased paper baking tin
- Bake at 160 fan for 40-45 minutes
- When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
- Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake
ORANGE MARMALADE CAKE
Make and share this Orange Marmalade Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9 inch bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
- In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
- Add dry ingredients to the egg mixture,mix until well blended.
- Finally, stir in the walnuts and marmalade.
- Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched.
- Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 3357, Fat 181.6, SaturatedFat 88.7, Cholesterol 972.9, Sodium 2167, Carbohydrate 401, Fiber 11.7, Sugar 233.7, Protein 51.8
ORANGE CHOCOLATE TORTE
This impressive torte is doubly delicious with chocolate in both the batter and frosting. Orange marmalade adds a bit of tartness.-Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 20
Steps:
- Line an 8-in. square baking dish with parchment paper; coat paper with cooking spray and set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a small bowl, combine the chocolate syrup, water, orange liqueur and orange zest. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water mixture., Pour into prepared dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Split cake in half horizontally; sprinkle cut sides with orange liqueur. Place bottom layer, cut side up, on a serving plate; spread with marmalade. Top with remaining layer, cut side down., For frosting, in a heavy saucepan, combine cream and corn syrup. Bring to a boil, stirring constantly. Remove from the heat. Stir in chocolate chips until melted. Cool to room temperature; stir until smooth. Spread over top of cake. Garnish with kumquats if desired.
Nutrition Facts : Calories 412 calories, Fat 15g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 188mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
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