Mexican Chocolate Orange Cappuccino Cake Food

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ORANGE CAPPUCCINO CAKE



Orange Cappuccino Cake image

The refreshing orange zest in this cake adds a delightful balance to its rich chocolate and coffee flavors.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 18

2 oz sweet baking chocolate
1/2 cup water
1/4 cup orange cappuccino-flavored instant coffee mix
1 tablespoon grated orange peel
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
2 oz sweet baking chocolate
1/2 cup butter or margarine
2 tablespoons orange cappuccino-flavored instant coffee mix
8 cups powdered sugar
1/4 cup milk
1/4 cup orange juice

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
  • In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
  • Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
  • In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.

Nutrition Facts : Calories 630, Carbohydrate 103 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg

MEXICAN CHOCOLATE PINATA CAKE



Mexican Chocolate Pinata Cake image

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

Nonstick cooking spray, for the pans
1 3/4 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 cup whole milk
1/2 cup flavorless oil, such as canola
4 teaspoons vanilla extract
2 large eggs
3/4 cup hot coffee
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 cups candy-coated sunflower seeds or your favorite candy

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease four 6-inch round cake pans with cooking spray and line the bottoms with parchment.
  • In a large bowl, whisk together the granulated sugar, flour, cocoa, cinnamon, baking powder, baking soda, salt and cayenne. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the coffee.
  • Pour the batter into the cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 23 minutes. Let cool in the pans for 10 minutes, then turn the cakes onto a cooling rack to cool completely.
  • For the frosting: Beat together the powdered sugar and butter in a large bowl until creamy. Add the heavy cream, vanilla, cinnamon and salt and beat to combine.
  • For the assembly: Once the cakes are cooled, use a biscuit cutter to cut out 2- to 3-inch circles from the centers of 2 of the layers. (Use these circles to make a mini cake or just eat them.) Place one of the uncut layers on a plate or cake board and spread on a layer of frosting. Stack up the 2 cut layers on top of that with a layer of frosting in between. Fill the hole to the top with the candy-coated sunflower seeds or your favorite candy. Frost the top of the cake, then top it with the remaining uncut cake layer and frost it all over.

MEXICAN CHOCOLATE STREUSEL CAKE (PASTEL DE CHOCOLATE MEXICANO)



Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano) image

This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself.

Provided by flower7

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

18 -19 ounces mexican chocolate, roughly chopped, divided
1 egg yolk
1/2 teaspoon salt
7 tablespoons unsalted butter, at room temperature
1 cup all-purpose flour (4 1/2 oz)
1 3/4 cups all-purpose flour (8 oz)
1 1/4 teaspoons baking powder
8 ounces cream cheese, at room temperature (low fat works)
1 cup unsalted butter, at room temperature
2/3 cup sugar
4 eggs, at room temperature
powdered sugar (for garnish)

Steps:

  • Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
  • Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
  • Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
  • Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
  • Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
  • Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.

CAPPUCCINO CHOCOLATE CAKE



Cappuccino Chocolate Cake image

Super easy and very tasty. I like to make this recipe using the mini angel food pans (like a muffin pan but with 6 small angel food forms per pan). They make very nice individual cakes. If you should do it this way you will, of course, have to shorten the baking time. Just keep an eye on them and they will be fine. Mine bake in about 35 mins.

Provided by Annacia

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

3/4 cup oil
1/2 cup honey, I don't use it (optional)
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon Creme de Cacao
1 tablespoon Kahlua
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup confectioners' sugar
1 teaspoon instant coffee
1/3 cup cream (add by tsp if more is needed)
1 tablespoon Kahlua

Steps:

  • Mix all wet ingredients together and beat for 4 minutes with electric mixer.
  • Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
  • Bake at 325~F for 1 hour 10 minutes.
  • Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.

MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE



Mexican Chocolate Orange Cappuccino Cake image

I clipped this out of a 1998 issue of Off Duty military magazine. It is a rich, decadent cake that looks fancy, but starts with doctored up cake mix and a can of purchased frosting. This is not purporting to be an authentic Mexican recipe, but has hints of Mexican flavorings. Prep time does not include cooling time and chilling time. I estimated about 20 minutes of preparing the batter and frosting and 20 minutes to assemble the cake once cooled.

Provided by HeatherFeather

Categories     Dessert

Time 1h5m

Yield 10-12 thin slices

Number Of Ingredients 13

1 (18 ounce) box dark chocolate cake mix
2 (4 ounce) boxes chocolate fudge instant pudding mix
1 tablespoon freshly grated orange zest
1 teaspoon cinnamon
1 cup sour cream
1/2 cup brewed coffee, cooled
1/4 cup orange-flavored liqueur or 1/4 cup orange juice
1/4 cup canola oil
4 large eggs
1 (15 ounce) can purchased chocolate frosting
1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice
1 teaspoon freshly grated orange zest
1 cup orange marmalade, with finely shredded peel (such as Smuckers)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour three 9 or 8" round cakes tins.
  • Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
  • Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
  • Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
  • Cool in pans on wire racks for 15 minutes.
  • Remove cake from pans and let cool completely, at least 30 minutes.
  • Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
  • Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
  • Place second cake layer top side down onto the marmalade.
  • Spread with remaining marmalade.
  • Top with remaining cake layer, top side up.
  • Frost sides and top with frosting.
  • Chill at least 1 hour and store leftovers in the fridge.
  • Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.

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