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.
DARK CHOCOLATE CAKE
The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.
Provided by Food Network
Categories dessert
Time 3h30m
Yield One 9-inch cake
Number Of Ingredients 30
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
- Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
- In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
- Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
- Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
- Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
- For the toffee: Line a baking sheet with parchment paper.
- Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
- For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
- Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
- Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
- Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
- For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
- Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
- To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.
DARK CHOCOLATE CAKE
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
- Pour into prepared pan.
- Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
- Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
- Cool 10 minutes; remove from pan to wire racks.
- Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8
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
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.
FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE
This flourless chocolate-orange almond cake is bittersweet in the best way.
Categories Cake Chocolate Egg Dessert Bake Passover Orange Almond Vanilla Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
- Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
- Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.
FLOURLESS CHOCOLATE ORANGE CAKE
This Flourless Chocolate Orange Cake is made in the blender and produces a moist, nutty cake with understated elegance.
Provided by Courtney
Categories Cake, Cupcakes & Frosting
Time 3h
Number Of Ingredients 10
Steps:
- Place the oranges in a medium sauce pan and cover with water. Bring the pot to a boil then cover, reduce heat to low, and simmer until oranges are soft, about 2 hours.
- Once the oranges are cool enough to handle, slice them in half and remove any large seeds.
- Preheat the oven to 350 degrees.
- Place the oranges in a blender and pulse until smooth. You should end up with about 1 1/2 cups of puree. Add the remaining ingredients, except for the powdered sugar, to the blender. Pulse a few times, stir, and then pulse, repeating until the mixture is well combined.
- Grease an 8 inch round spring form pan. Pour the cake batter into the pan and bake for 45 minutes to an hour, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then sprinkle with powdered sugar, if desired. Or frost with your favorite frosting.
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 26 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 155 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
CHOCOLATE ORANGE MARBLE CAKE
Steps:
- Preheat the oven to 350°F (180°C or 170°C for a fan oven).
- Grease and flour or line a 9 x 5 x 2½ inch (2 lb) loaf pan.
- Cream the butter in an electric mixer.
- Add the sugar and cream until light and fluffy.
- Beat in the eggs.
- Sift the flour, baking powder and salt together and stir into the batter.
- Divide the batter in half, placing each half in a separate bowl.
- Beat the milk into the first bowl of batter. Then sift in the cocoa powder and beat that in too.
- To the second bowl, add the orange juice and zest. Beat thoroughly.
- Alternate spoonfuls of the mixture in the loaf pan.
- Drag a knife or skewer through the mixture in swirls to create a marble effect. Carefully smooth the top of the batter, without disturbing the marbling.
- Bake for 45 to 55 minutes until a skewer inserted in the centre of the cake comes out clean.
- Cool the cake in the tin for ten minutes and then turn out and cool on a rack until completely cool.
- Melt the dark chocolate in a double boiler and drizzle over the cake. Allow the chocolate glaze to set.
- Put the icing sugar in a bowl and gradually add orange juice until a thick but drizzle-able consistency is reached. (You will need about 1 to 2 tablespoons of juice.)
- Drizzle the orange glaze over the cake. Allow the glaze to set.
- Cut the cake in slices to serve.
CHOCOLATE-ORANGE POUND CAKE
Bring a Chocolate-Orange Pound Cake to your next party or get-together. White chocolate morsels make this Chocolate-Orange Pound Cake a real treat.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Add vinegar to milk; stir. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Stir in orange extract. Beat in eggs, 1 at a time. Add flour mixture alternately with milk mixture, beating well after each addition. Stir in remaining ingredients.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
FLOURLESS DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY
Here's what you need: dark chocolate, unsalted butter, egg yolks, orange zest, egg whites, sugar, heavy cream, orange extract, powdered sugar
Provided by Hector Gomez
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan.
- In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
- Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
- In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form.
- Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
- Pour into prepared pan.
- Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
- For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
- Top with whipped cream and garnish with orange zest.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 14 grams, Sugar 23 grams
DARK CHOCOLATE WEDDING CAKE WITH CHOCOLATE ORANGE GANACHE AND ORANGE BUTTERCREAM
Categories Cake Mixer Chocolate Dairy Dessert Bake Wedding Orange Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves about 30 (including top tier)
Number Of Ingredients 40
Steps:
- Preparing The Cake:
- Make cake layers:
- Preheat oven to 350° F. and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
- Put cocoa powder in a bowl and whisk in boiling water in a stream until smooth. Stir in chopped chocolate and let stand 5 minutes. Stir mixture until smooth and chocolate is melted and cool mixture. Whisk in sour cream and vanilla.
- Into a bowl sift together flour, baking soda, and salt. In large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition and scraping down side of bowl. Reduce speed to low and add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and beating until batter is combined well.
- Pour 2 cups batter into each 7-inch pan and smooth tops. Divide remaining batter between 9-inch pans (about 33/4 cups each) and smooth tops. In middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack, putting 7-inch layers in front part of oven. Bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes, or until a tester comes out with crumbs adhering. Run a thin knife around edges of pans and invert cakes onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 days ahead and kept at cool room temperature, wrapped well in plastic wrap, or 2 weeks ahead and frozen, wrapped well in plastic wrap and foil. Defrost cake layers (without unwrapping) at room temperature.
- Make ganache:
- In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.
- In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).
- Assemble cake:
- Put one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache. Top with remaining 9-inch layer and gently press layers together to form an even tier. Put one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner.
- Frost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier. Chill both tiers until buttercream is firm.
- Cut straws in half and insert 1 straw piece all the way into center of 9-inch tier. Trim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. Center 7-inch tier (still on cardboard) on top of 9-inch tier. Fill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter. Chill cake at least 6 hours and up to 1 day.
- Arrange fraises des bois and roses decoratively on top and around sides of cake. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serves about 30 (including top tier).
- Preparing The Orange Buttercream:
- Make orange curd:
- In a small heavy saucepan whisk together yolks and sugar and whisk in orange juice, butter, and a pinch salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point, 5 to 7 minutes (do not let boil), and strain through a fine sieve into a bowl. Whisk in lemon juice and cool curd, its surface covered with plastic wrap. Chill orange curd, covered, until cold, at least 4 hours, and up to 2 days.
- Make buttercream:
- In a heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it registers 248° F. on a candy thermometer. While syrup is boiling, in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid beaters and side of bowl). Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in orange curd, salt, and zest until smooth. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container. Bring buttercream completely to room temperature (this may take several hours if frozen) and beat before using. (If buttercream is too cold when beaten it will not be glossy and smooth.) Makes about 8 cups.
More about "dark chocolate orange cake food"
CHOCOLATE AND ORANGE CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8-10Total Time 1 hr 30 minsCategory Dessert
- Boil oranges in plenty of water until soft, about 90 minutes. Allow to cool, cut in half and remove seeds. Place in a food processor and blend until smooth. Add eggs, then chocolate and butter and combine. Remove to a bowl and stir through sugar, meal and baking powder.
- Place in tin and bake for 1 hour and 20 minutes or until a skewer comes out clean. Place on a cooling rack and remove from tin when cool enough to handle.
HIDDEN DARK CHOCOLATE & ORANGE CAKE RECIPE - COOK BAKE EAT
From cookbakeeat.com
Estimated Reading Time 2 mins
CHOCOLATE ORANGE CAKE – RECIPE FROM ... - YUMMIEST FOOD
From yummiestfood.com
ORANGE AND DARK CHOCOLATE CHRISTMAS CAKE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory DessertServings 12Total Time 33 mins
- Lightly grease and double- line a deep 20cm round cake pan with baking paper. Spoon mixture into pan, smoothing the top.
- Bake for 3 hours (cover with foil if getting too brown) until cooked when tested. Cool. Dust with icing sugar to serve.
CHOCOLATE ORANGE CAKE WITH BUTTERCREAM FROSTING - GINGER ...
From gingerwithspice.com
4.9/5 (18)Total Time 1 hrCategory DessertsCalories 686 per serving
- Begin with greasing 3 x 18cm (7inch) or 2 x 20cm (8 inch) round cake tins. Preheat the oven to 325F (160C).
- Cream your room temperature butter with the sugar, until it's pale, light and fluffy. Mix in the eggs, one at a time, beating well after each egg. Add in buttermilk.
- Mix the dry ingredients together: flour, cocoa powder, salt, baking powder and baking soda. Using a spatula, fold in the flour mixture into the butter mixture a small amount at a time. This helps keep the sponge fluffy. Stir in the melted and slightly cooled chocolate, orange extract and zest of one orange.
- Pour equal amounts of batter into the cake tins, smooth out with the back of a spoon. Bake for around 35-40 minutes or until a skewer comes out clean. Cool completely on a cooling rack.
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.
DARK CHOCOLATE ORANGE CAKE RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (10)Calories 175 per servingServings 6
- Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
- Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.
ORANGE DARK CHOCOLATE CAKE RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 1 hrCategory OrangesCalories 595 per serving
- If using the optional ingredients, wait until the mix is well blended, and add the choc chips only, blend chips until just chopped. After blending choc chips, stir in the nuts if using.
DARK CHOCOLATE BLOOD ORANGE CAKE - BARAN BAKERY
From baranbakery.com
4.6/5 (87)Category CakesCuisine AmericanTotal Time 2 hrs 25 mins
- Begin with making candied oranges to give them time to set. In a large shallow saucepan, bring water to a simmer.
- Place sliced oranges in water (not overlapping them) and simmer on medium heat for 15 minutes.
EASY CHOCOLATE ORANGE CAKE - AMY TREASURE
From amytreasure.com
Reviews 46Calories 556 per servingCategory Cake
CHOCOLATE ORANGE CAKE - SUPERGOLDEN BAKES
From supergoldenbakes.com
Ratings 9Calories 369 per servingCategory Afternoon Tea, Cake
- Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
- Put the flour, cocoa powder and sugar in large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
DARK CHOCOLATE ORANGE CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.6/5 (12)Total Time 1 hr 50 minsCategory DessertCalories 703 per serving
- Pre-heat oven to 340° (170° celsius) lightly grease and flour 2 8 inch cake pans (20 centimeters).
- Melt chocolate in a bowl over a pot of boilng water (make sure bowl does not touch the water)when almost melted remove from heat and stir until smooth. Let cool.
- In a large bowl whip cream until soft peaks appear, then add cream cheese, sugar and zest continue to beat until thick.
- Place peel in a small pot of water, enough to cover the peels, bring to a boil, drain and repeat two more times.
CHOCOLATE ORANGE CAKE - SUGARHERO
From sugarhero.com
4.9/5 (18)Total Time 4 hrsServings 18Calories 778 per serving
- Preheat the oven to 350 F. Line four 8-inch cake pans with sides at least 2” high with parchment rounds, and spray the insides with nonstick cooking spray.
- Place the unsweetened chocolate in a small bowl and microwave for 30 seconds. Stir, and microwave in smaller increments if necessary until melted and smooth. Set aside until the melted chocolate is no longer hot.
- Combine the orange juice and granulated sugar in a small saucepan over medium heat. Stir frequently while the mixture heats up and comes to a simmer. Once simmering, remove it from the heat and allow it to cool to room temperature.
BLOOD ORANGE AND DARK CHOCOLATE FONDANT CAKES - FOOD NOUVEAU
From foodnouveau.com
4/5 (1)Total Time 1 hr 35 minsCategory Dessert, Snack
- For the fondant cakes: Set two racks in the upper third and lower third positions of your oven. Preheat the oven to 325°F (160°C). Generously coat two 12-cup muffin pans with cooking spray, or line with parchment paper cups (see notes).
- Sift the flour and cocoa powder in a large mixing bowl. Add the brown sugar, granulated sugar, melted butter, orange juice or milk, eggs, orange zest, and vanilla extract, and whisk until smooth. Fold in the dark chocolate.
- Divide the cake mixture between the prepared muffin cups (about 2 tbsp/30 ml mixture into each cup). Place one muffin pan on the top rack, and another on the lower rack. Bake for 25 minutes, switching and rotating the pans halfway through, or until the cakes are barely set--this is essential to preserve their fondant texture. Transfer the pans to cooling racks and let the cakes cool completely to room temperature.
- For the blood orange syrup: In a medium saucepan, bring the water, sugar, and orange liqueur to a boil. Lower the heat to medium-low, add the orange zest, and simmer until the liquid reduces to about ¾ cup (180 ml), about 30 minutes.
CHOCOLATE ORANGE BUNDT CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 18Calories 543 per servingCategory Cakes
- Add the butter, yogurt, and orange extract, and whisk until combined. Fold in the dry ingredients.
DARK CHOCOLATE BUNDT CAKE WITH BLOOD ORANGES
From feastingathome.com
5/5 (13)Total Time 1 hr 10 minsCategory DessertCalories 275 per serving
- Place oven rack in middle position and preheat oven to 325°F. Butter bundt pan very well (take your time to do this well) then dust with cocoa powder, knocking out excess.
- Heat coffee, orange juice, zest, orange liquor, vanilla, butter, in a medium heavy saucepan over moderate heat, whisking, until butter is melted, then whisk in cup of cocoa powder. Remove from heat, then add both kinds of sugar and whisk until dissolved, about 1 minute. Let cool.
- Whisk together eggs and vanilla in a small bowl, then, temper the eggs by pouring a little of the melted cocoa butter mixture to the eggs, whisking, a tablespoon at a time, to gradually warm them. After about 4 tablespoons, add this into cooling chocolate mixture and whisk well.
CHOCOLATE-DRIZZLED ANGEL FOOD CAKE | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (4)Calories 396 per servingTotal Time 15 mins
FLOURLESS CHOCOLATE ORANGE CAKE | PRIMAL PALATE | PALEO ...
From primalpalate.com
Servings 10Carbohydrates 42 gCalories 367Calories 367 per serving
10 RECIPES FOR CHOCOLATE AND ORANGE FANATICS | FOOD & WINE
DARK CHOCOLATE ORANGE CAKE - LITTLE GREEN SPOON
From littlegreenspoon.ie
Estimated Reading Time 1 min
DARK CHOCOLATE ORANGE CAKE RECIPE | WELLBEING | YOURS
From yours.co.uk
Author Ellen Kinsey
DARK CHOCOLATE ORANGE CAKE - BETSYLIFE
From betsylife.com
5/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 486 per serving
DARK CHOCOLATE ORANGE CAKE RECIPE - WILTON
From wilton.com
4/5 (2)Category Recipes-Cake-BattersServings 10
COMFORT FOOD VEGAN: DARK CHOCOLATE ORANGE CAKE
From comfortfoodvegan.blogspot.com
Author Anardana
ORANGE CAKE WITH DARK CHOCOLATE AND CREAM CHEESE FROSTING ...
From csmonitor.com
Estimated Reading Time 4 mins
DARK CHOCOLATE & ORANGE CAKE RECIPE | RECIPES FROM OCADO
From ocado.com
Servings 10Total Time 2 hrs 10 mins
BRING FAIR FOOD HOME: DARK CHOCOLATE ORANGE FUNNEL CAKES ...
From thekitchengent.com
Reviews 8Total Time 20 mins
THE PLUMCAKE WITH ORANGE AND DARK CHOCOLATE - LACTOSE-FREE ...
From blog.giallozafferano.com
Cuisine EnglishCategory Cakes,Sweets And Desserts
RACHEL RODDY’S CHOCOLATE ALMOND CAKE RECIPE | FOOD | THE ...
From theguardian.com
TERRA -ORANGE DARK CHOCOLATE (GF, VEGAN) – TERRA EARTHFOOD
From terraearthfood.com
CHOCOLATE, ORANGE & HAZELNUT CAKE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
CHOCOLATE ORANGE CAKE - HAPPY AND HARRIED
From happyandharried.com
RECIPE - DARK CHOCOLATE ORANGE POUND CAKE WITH …
From lcbo.com
FOODFOOD - IT'S SIZZLING |DARK CHOCOLATE AND ORANGE CAKE
From foodfood.com
10 BEST DARK CHOCOLATE ORANGE CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE ORANGE BUNDT CAKE - CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love