Chocolate Orange Swirl Cake With Yummy Orange Glaze Food

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.

ORANGE SWIRL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.

CHOCOLATE ORANGE MARBLE CAKE

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.

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.

ORANGE CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 350. Spray bundt pan with non-stick cooking spray.
• Put all ingredients in mixer bowl except chocolate packet from cake mix.
• Mix with electric mixer on low until all combined, about 1 minute.
• Increase mixer speed to medium and beat for 2 more minutes.
• Batter will be relatively thick.
• Remove 1 cup of batter to a separate bowl. Mix in contents of chocolate packet from cake mix. Set aside.
• Pour remaining batter (not chocolate) into prepared pan.
• Pour chocolate batter on top and swirl into orange batter with an knife.
• Bake for about 35 to 45 minutes or until cake tests done. Cool 10 minutes in pan then on a wire rack until cooled completely.
• When cake is cool, remove lid and foil packaging from chocolate frosting.
• Microwave on hight at 10 second intervals until it is a pourable consistency. Be careful not to microwave it too long or it will be too runny.
• Pour over top of cake and serve.

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
• Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
• Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
• Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
• Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.

ORANGE SWIRL CAKE

Steps:

• Heat oven to 350. Grease and flour a 12-cup Bundt pan.
• Prepare cake mix according to directions.
• Remove 1-1/2 cups of the batter and set aside.
• Pour remaining batter into pan.
• Stir gelatin (dry) into the 1-1/2 cups of batter.
• Drop orange batter by generous tablespoons randomly in 6 to 8 mounds onto batter in pan.
• Cut through batter with a knife in S-shaped curves in one continous motion for swirled effect.
• Bake 42 to 47 minutes in pan. Turn upside down onto a heat proff serving plate; remove pan.
• Cool cake completely. Sprinkle with powdered sugar.

ORANGE CHOCOLATE GANACHE CAKE

Steps:

• Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and coated w/ very fine bread crumbs.
• Into a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.
• Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the buttermilk, oil, eggs and vanilla. With a large wire whisk, beat until smooth. Mix in coffee. Set aside.
• Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
• For the frosting: Chop the chocolate and melt with a double boiler. Cool to room temperature.
• Beat the butter until light yellow and fluffy. Add egg yolk and vanilla. Gradually add the sugar. Dissolve the coffee in 2 t hot water. Add the chocolate and coffee to the butter mixture until blended. Do not whip! Spread immediately on cooled cake. Top with candied orange.

CHOCOLATE SWIRL CAKE

Steps:

• Cream butter and sugar together until light and fluffy.
• Add eggs, beating in one at a time.
• Sift over flour and baking powder and fold into butter mixture.
• Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
• Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
• Swirl the mixtures together with wooden skewer.
• Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
• Cool cake a little. Turn out onto a cake rack and ice when cold.
• Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
• Add water and mix to combine. Spread over cake when cool.
• If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.

SESAME SPICE CAKE WITH CHOCOLATE ORANGE GLAZE

Steps:

• For the cake, preheat oven to 350 degrees; grease and lightly flour a 10 cup bundt pan.
• Chop the dates in food processor by pulsing several times; place in a small bowl and cover with hot water; allow to stand while preparing remaining cake ingredients.
• In medium mixer bowl, combine the flour, salt, baking powder, baking soda, ground cloves and cinnamon; set aside.
• In large mixer bowl, beat the butter and granulated sugar until light and fluffy; beat in brown sugar, tahini and while continuing to beat, add eggs 1 at a time.
• Gradually beat in flour mixture, alternating with yogurt; beat for 2 minutes on medium speed.
• Stir in 1/4 cup of orange juice and 1 tablespoon zest, drain the dates and stir into batter until evenly distributed; add chopped nuts and stir to distribute.
• Turn into prepared pan and bake for 40 to 45 minutes or until tester comes out clean when inserted off center; cool 10 minutes and turn out of pan onto plate; allow too cool completely before glazing.
• For the glaze, in a small saucepan, add the butter, chocolate, cream and orange juice; cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
• Stir in vanilla and gradually add confectioners' sugar; beating until smooth and thickened.
• Stir in orange zest and pour evenly over cake, allowing glaze to run down sides, scrape up excess that drips into the center and round edges, pour over cake.

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!