ORANGE CAPPUCCINO CAKE
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
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
FUDGY ORANGE CAPPUCCINO TORTE
This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees.
- Grease bottom only of 9 or 10 inch springform pan.
- In large bowl, combine all brownie ingredients and mix thoroughly.
- Spread in greased pan.
- Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
- Cool on wire rack until completely cooled (atleast an hour).
- In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
- Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
- Gradually stir yolk mixture into hot mixture in saucepan.
- Cook over medium heat 3 minutes, stirring constantly.
- Remove from heat.
- Stir in 2 tablespoons liqueur and nuts.
- Refrigerate just until cool, about 25 minutes.
- Spread cooled filling mixture over top of cooled brownie.
- Refrigerate for 1 hour or until set.
- To serve:.
- Run a knife around sides of pan to loosen.
- Remove sides of pan.
- Place brownie on serving plate.
- In large mixer, combine all topping ingredients until stiff peaks are formed.
- Pipe or spoon topping mixture evenly over chilled filling.
- Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).
Nutrition Facts : Calories 801.6, Fat 49.5, SaturatedFat 19.3, Cholesterol 139.4, Sodium 331.1, Carbohydrate 86.3, Fiber 3.6, Sugar 63.1, Protein 11.1
MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE
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
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.
DOUBLE-CHOCOLATE CAPPUCCINO CAKE
Chocolate and coffee marry for a sophisticated flavor jolt in an all-American dessert favorite: chocolate-frosted layer cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h8m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds--except add 1 tablespoon espresso and the cinnamon with the eggs, and stir in the chocolate just before pouring into pans.
- To make glaze, spoon frosting into small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until slightly melted. Stir in 2 teaspoons coffee until blended.
- Place 1 cake layer, rounded side down, on serving plate. Carefully spread almost half the glaze to edge of layer, allowing some to drip down side. Top with second layer, rounded side up. Carefully spread remaining glaze to edge of top layer, allowing some to drip down side. Store loosely covered.
Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 39 g, TransFat 2 g
CAPPUCCINO CHOCOLATE LAYER CAKE
Categories Cake Coffee Mixer Chocolate Dairy Dessert Bake Valentine's Day Oscars Mother's Day Graduation Father's Day Winter Anniversary Birthday Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For coffee syrup:
- Combine all ingredients in small saucepan. Stir over low heat until sugar and coffee dissolve. Let cool. (Can be made 2 days ahead. Chill.)
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms with waxed paper; butter paper. Dust with flour. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
- Sift flour, baking powder, cinnamon and salt into medium bowl. Stir coffee powder into milk in another medium bowl until dissolved. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in melted chocolate and vanilla. Add dry ingredients alternately with milk mixture in 3 additions. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Peel off paper.
- Cut each cake horizontally in half. Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter. Brush cake layer with 2 tablespoons syrup. Spread 3/4 cup frosting over cake layer. Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over cake. (Can be made 1 day ahead. Cover and let stand at room temperature.)
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
CAPPUCCINO TRAYBAKE
Coffee mornings were made for this moreish cappuccino cake, and it's ready in under an hour
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 55m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
- Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.
Nutrition Facts : Calories 436 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.56 milligram of sodium
CAPPUCCINO CHOCOLATE CAKE
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
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.
CHOCOLATE CAPPUCCINO CAKE
I've made this several times and it always gets great reviews, although it's more of a chocolate cake because you can barely taste the coffee. I got this off of a Dannon's yogurt cup.
Provided by shells75
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a bowl combine yogurt, milk, cake mix, eggs, coffee and cinnamon, mix well.
- Stir in chocolate chips and pour batter into prepared cake pan (greased and lightly floured).
- Bake according to directions on package.
- When cake is cool, sprinkle with powdered sugar mixed with a little cinnamon and cocoa powder.
Nutrition Facts : Calories 440.4, Fat 20.1, SaturatedFat 7.5, Cholesterol 85.4, Sodium 590.6, Carbohydrate 63.9, Fiber 2.9, Sugar 38.5, Protein 8.7
EBINGER'S BAKERY ORANGE CAPPUCCINO PUDDING CAKE
Make and share this Ebinger's Bakery Orange Cappuccino Pudding Cake recipe from Food.com.
Provided by BigHeart
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C).
- Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
- In a bowl mix together flour, baking powder and brown sugar.
- In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
- Add the wet ingredients to the dry, blending just until mixed.
- Batter will be thick.
- Pour into prepared pan.
- Sprinkle semisweet chocolate chips over top.
- In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
- Pour carefully over cake batter.
- Bake 35 minutes or until cake springs back when touched lightly in center.
- Serve warm; spoon cake and underlying sauce into individual dessert dishes.
Nutrition Facts : Calories 187.7, Fat 4, SaturatedFat 1.1, Cholesterol 17.6, Sodium 74.6, Carbohydrate 36.4, Fiber 0.9, Sugar 26.1, Protein 2.3
CAPPUCCINO CAKE
If you've offered to bake a treat for a stall or your local coffee morning then this cake stall classic is just the thing
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Snack, Treat
Time 45m
Yield Cuts into 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
- Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
- While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.
Nutrition Facts : Calories 559 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.72 milligram of sodium
ORANGE SHAKE'M UP CAKE
This recipe is for kids, it encourages kids to get involved in the kitchen and at the same time to have fun! - The idea of this recipe was from http://pubs.cas.psu.edu/Freepubs/pdfs/ua209.pdf - The kids (Little Miss (DD) and my niece) made this for their grandmother. They had lots of fun counting and watching the jar change when the different ingredients were added. They were quite proud of themselves when they seen the end result. We topped it with melted white chocolate with a little copha and orange food dye. Suggestion with the recipe is grease the base or use baking paper on the bottom.
Provided by Chef floWer
Categories Dessert
Time 30m
Yield 1 square cake
Number Of Ingredients 9
Steps:
- Pre-heat oven at 180oC/350oC/Gas 4.
- Break 2 eggs into a large top jar/container with a tight fitting lid. Seal and shake 10 times.
- Add, sugar, oil, orange juice, seal and shake 20 more times or until blended.
- Add, self raising flour, baking powder, salt, seal and shake 50 more times or until smooth.
- Pour into square cake pan (8 x 8 inch) and bake for 20 minutes or until cake comes away from the sides or until skewer comes out clean when inserted into the centre of the cake.
- Ice with your favourite icing/frosting or sprinkle icing sugar.
Nutrition Facts : Calories 2006.7, Fat 120, SaturatedFat 17.5, Cholesterol 372, Sodium 1672.6, Carbohydrate 210.1, Fiber 3.6, Sugar 110.9, Protein 26.4
CAPPUCCINO BUNDT CAKE
Mocha, chocolate chocolate chip cake that starts with a mix. I usually use instant espresso powder and mini semi sweet morsels.
Provided by mandabears
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease and flour a 12 cup bundt pan.
- I use Bakers Joy spray.
- Mix semi sweet morsels and chopped hazelnuts.
- Spoon evenly in bottom of bundt pan.
- In a large bowl combine dry cake mix, coffee powder and cinnamon.
- Slowly add vegetable oil, eggs and water.
- Mix slowly with electric mixer to moisten.
- Beat at medium speed for 3 minutes.
- Pour batter over topping in pan.
- Bake for 60 minutes.
- Cool on rack for 15 minutes.
- Invert cake pan onto serving plate.
- Cool completely.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 4160.9, Fat 219.4, SaturatedFat 44, Cholesterol 648.4, Sodium 3667.7, Carbohydrate 502.1, Fiber 22.4, Sugar 291.9, Protein 57.7
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