Chocolate Orange Mocha Cake Food

ORANGE-MOCHA-CHOCOLATE CAKE

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.

CHOCOLATE ORANGE MOCHA CAKE

Steps:

• Preheat the oven to 350F or 180C and line a styrofoam cake pan with parchment paper
• In a bowl, combine Chocolate cake mix with Vanilla Extract, Orange Extract, Ground Coffee Beans, Brown Sugar, Orange Zest, Orange Juice, Yogurt, Vegetable Oil, and Buttermilk. Mix everything with a spatula to make a smooth Cake batter.
• Pour this into a cake pan. Bake for 30 minutes at 350F or 180 C or until a skewer inserted in the center comes out clean.Once the Chocolate cake is baked, get it out of the oven and cool it down.
• Melt Dark Chocolate with butter in a double boiler. Keep stirring at regular intervals so that the chocolate doesn't get burned. Once the chocolate is smooth and lump-free, get it off in a separate bowl.Combine the melted dark chocolate with whipped cream, using a handheld mixer or stand mixer. Beat until you get a smooth and creamy Chocolate ganache ready. Now slather it over the baked and cooled cake. Even it out using an offset spatula.
• For Orange whipped cream frosting, combine Whipping cream with 1 drop of orange gel food color, using a handheld mixer or stand mixer, until you get stiff peaks. Take it up in a piping bag, snip the edge and do the frosting over the cake. If you want, you can even add a nozzle into your piping bag and do the frosting over your chocolate cake.
• Top the cake with orange rinds. Orange Rinds are basically, the skin of Orange cut into thin juliennes. This will give an edge to your Cake decoration. To make Orange Rinds, peel an orange, and then chop up thin slices of the skin. It should be long and it should be thin. Keep an orange slice in the center of your Cake. Top that with melted chocolate and do some frosting on it. Sprinkle some Orange zest and ground coffee beans over your Chocolate Orange Mocha Cake and then cut into slices and serve!

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.

CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

ORANGE MOCHA CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F
• In large bowl, mix all of the dry ingredients
• Add the wet ingredients and mix well (I use a hand whisker - this is easy to mix together and doesn't need electric beaters). DO NOT ADD the CHOCOLATE CHIPS YET
• Coat a 10 inch cast iron skillet (or 9x9 baking dish) lightly with oil
• Pour the batter into your skillet or baking dish
• Top with the chocolate chips and bake 28-30 minutes or until done (the center will be a little softer than the edges; that's ok, but you don't want it liquidy!)
• (Optional) Add sprinkles that fit your occasion, let cool some (or completely) and serve. It's really good served warm!
• Enjoy!

ORANGE-MOCHA-CHOCOLATE CAKE

Steps:

• Heat oven to 350ºF. 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 350ºF. for 30 to 35 minutes or until toothpick inserted in centre 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.

ONE-BOWL CHOCOLATE MOCHA CREAM CAKE

Steps:

• TO PREPARE CAKE:.
• Preheat oven to 350°F.
• Combine flour and next 6 ingredients(through salt) in a large bowl.
• Add mayonnaise and oil beat with a mixer at low speed until well blended.
• Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.
• Stir in chocolate; pour batter into 9x13" baking dish coated with cooking spray.
• Bake for 30 minutes or until wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• TO PREPARE MOCHA CREAM:.
• Combine water and granules in a large bowl stir until granules dissolve.
• Add marshmallow creme; beat with a mixer at low speed until smooth.
• Fold in whipped topping.
• Spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.

MOCHA LAYER CAKE

Steps:

• In large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
• Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream.
• Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool.
• In a large mixing bowl, beat cream cheese and butter until fluffy.
• Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake.
• Cover and refrigerate until serving.

MOCHA CHOCOLATE FLOURLESS CAKE

Steps:

• Preheat oven to 350 degrees. Line 9" round pan with foil and spray with non-stick cooking spray. Melt chocolate, sugar and butter in microwave. Stir until smooth. Add cold coffee. Beat in eggs, one at a time. Pour in prepared pan and bake 40 minutes until crust forms. Cool to room temperature. Chill overnight. Serve with whipped cream and berries.

CAFE ORANGE MOCHA

Steps:

• Mix coffee and hot chocolate.
• Place one orange slice into each cup.
• Pour coffee mixture into cups.
• Top with whipped cream, and garnish with cinnamon.

MOCHA-ORANGE CHEESECAKE

Steps:

• For Crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
• For Filling:
• Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
• Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
• For Topping:
• Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
• Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Cut around pan sides; release. Top with oranges and chocolate, if desired.