GLAZED CHOCOLATE-ORANGE CAKE
Try this chocolate-orange cake! Partygoers are sure to ask for the recipe for this Glazed Chocolate-Orange Cake, so be prepared with a few printouts!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 12-cup fluted tube or 10-inch tube pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours. Meanwhile, grate peel from orange, then cut orange into sections (see Tip); refrigerate until ready to use.
- Loosen cake from sides of pan with knife. Invert cake onto plate; gently remove pan. Microwave 2 cups COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Drizzle over cake. Sprinkle with orange zest. Top with remaining COOL WHIP and orange sections just before serving.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
EASY MICROWAVE CHOCOLATE CAKE
This is a quick and easy chocolate cake you can cook in the microwave in 2 minutes. And it tastes great. Really! The consistency is dense and cakey. It would go well with chocolate (or your favorite) chips, nuts, or served warm with hot fudge. This cake, 'born' out of a pregnancy craving, worked out amazingly!
Provided by Laura
Categories Desserts Cakes Chocolate Cake Recipes
Time 8m
Yield 2
Number Of Ingredients 9
Steps:
- Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
- Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 53.8 g, Cholesterol 141.2 mg, Fat 21.4 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.6 g, Sodium 233.1 mg, Sugar 27.1 g
MICROWAVE CHOCOLATE ORANGE RAISIN CAKES WITH CHOCOLATE GLAZE
Categories Cake Microwave Chocolate Dessert Quick & Easy Raisin Triple Sec Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 16
Steps:
- Make the cake:
- Line the bottoms of two 1-cup microwave-safe ramekins with wax paper and fasten a wax paper collar 2 inches high around each ramekin. In a microwave-safe measuring cup stir together the raisins and the Grand Marnier and microwave the mixture at high power (100%) for 1 minute. In a bowl whisk together the brown sugar and the oil and whisk in the egg, the milk, the flour, the cocoa powder, the cinnamon, the baking soda, and the salt. Stir in the raisin mixture, combine the batter well, and divide it between the ramekins. Microwave the cakes at medium power (50%) for 2 minutes. Let the cakes stand on a rack for 5 minutes. Run a thin knife around the edges of the ramekins, invert the cakes onto the rack, removing the wax paper carefully, and let them cool slightly.
- Make the glaze:
- In a 1-pint microwave-safe glass measure combine the cream, the butter, the chocolate, and a pinch of salt, microwave the mixture at high power (100%) for 1 minute, or until the cream comes to a boil, and stir it until it is smooth.
- Set the rack with the cakes over a baking sheet and pour the glaze over the cakes, spreading it as necessary to coat the tops and sides.
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.
MICROWAVE CHOCOLATE CAKE
Edwina Hanslo's delicious and super quick chocolate cake with a creamy ganache is the perfect choice for busy mums
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 15m
Number Of Ingredients 10
Steps:
- Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
- Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
- Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
- Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
- For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
- Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
EASY MICROWAVE CHOCOLATE GLAZE
Make and share this Easy Microwave Chocolate Glaze recipe from Food.com.
Provided by Queen Puff
Categories Dessert
Time 6m
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 4
Steps:
- In a microwave-safe dish, put in cocoa, butter and water.
- Microwave on high 20 to 30 seconds until melted.
- Add in powdered sugar (more if needed) until runny enough to drizzle on your cake.
Nutrition Facts : Calories 35.5, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 10.3, Carbohydrate 6.3, Fiber 0.1, Sugar 5.9, Protein 0.1
EASY MICROWAVE CHOCOLATE GLAZE
Make and share this Easy Microwave Chocolate Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl place the chocolate squares, whipping cream and butter.
- Microwave on HIGH for 1-2 minutes or until the butter has melted.
- Remove and whisk or stir until the chocolate has melted and the mixture is well blended (you might need to return to the microwave for a couple of seconds).
- Whisk in vanilla until combined.
- Let sit at room temperature to thicken more if desired before drizzling on cake.
Nutrition Facts : Calories 1874.4, Fat 144.4, SaturatedFat 87.9, Cholesterol 214.9, Sodium 308.8, Carbohydrate 165.1, Fiber 15.1, Sugar 140.8, Protein 12.9
MICROWAVE CHOCOLATE CAKE
Microwave Chocolate Cake cooks into a light, moist chocolaty dessert. "A farm wife with four children, I've made this cake many times," says Mary Brenneman of Tavistock, Ontario.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. , Microwave on high for 3-5 minutes, turning the dish every minute, or until a toothpick inserted in the center comes out clean. , In a 1-qt. microwave-safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 30 seconds more. Stir in butter and vanilla. Serve with warm cake.
Nutrition Facts : Calories 351 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 236mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
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