Orange Chocolate Chip Snack Cake Food

CHOCOLATE CHIP ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin.
• Place the sugar, orange zest and butter in a large mixing bowl (I use a free standing mixer.) Beat on high speed for about 5 minutes or until the mixture is very light and fluffy.
• Gradually add the beaten eggs, beating well after each addition. Once all the eggs have been added and the mixture is smooth, fold in the orange extract if using and flour - taking care not to over mix. Finally, coat the chocolate chips in the flour (to prevent them from sinking to the bottom of the cake) and fold in to the batter.
• Pour the batter into the lined cake tin and bake for 40-45 minutes or until risen, golden and a skewer inserted in the middle of the cake emerges clean.
• While the cake is baking, make the syrup. Place the icing sugar and orange juice in a small saucepan and simmer on a medium to high heat until the mixture has thickened and starts to look syrupy. Remove from the heat and set aside.
• As soon as you remove the cake from the oven (and checked it has fully baked in the middle) pierce it all over with a skewer. Slowly and evenly pour the syrup all over the cake, allowing the holes to soak it all up. Leave the cake to fully cool in the tin - if you attempt to unmould the cake while it is still warm, it will collapse!

ORANGE-CHOCOLATE CHIP SNACK CAKE

Steps:

• Make the Cake: Preheat oven to 325 degrees F. Grease a 9-inch round cake pan, line the bottom with parchment paper, then grease the parchment, dust the inside with flour and tap out any excess.
• In a small bowl, sift together the all-purpose flour, cake flour, salt, baking soda and baking powder; set aside.
• In a measuring cup, whisk together the orange juice and buttermilk; set aside.
• Using an electric mixer, cream together the butter and brown sugar on medium speed until fluffy, about 3 minutes. Add the egg and egg yolk and beat well, then add the orange extract, vanilla extract and orange zest and beat until incorporated. Scrape down the sides and bottom of the bowl, and mix again for 15 seconds. Add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
• In a small bowl, toss together the chocolate chips and 1 teaspoon of flour until evenly coated. Fold the chocolate chips into the batter, then transfer the batter to the prepared pan and spread into an even layer. Bake, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out completely clean with no crumbs attached, 32 to 37 minutes. Transfer the pan to a wire rack and cool for 15 minutes.
• For the Orange Syrup: Meanwhile, in a small saucepan over very low heat, whisk together the orange juice and sugar until combined. Once the sugar has dissolved, increase the heat to medium-low and simmer until the syrup is slightly thickened, about 2 minutes. Remove from the heat.
• Turn the cake out of the pan onto a wire rack, remove the parchment paper, and flip the cake right side up. Using a toothpick or wooden skewer, poke holes evenly all over the cake. Brush the cake with the orange syrup and allow it to sink in and set, about 15 minutes. Serve warm or at room temperature. Dust with powdered sugar immediately before serving. The cake will keep in an airtight container at room temperature for up to 3 days.

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 CHIP POUND CAKE WITH SOUR CREAM GLAZE

Steps:

• Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
• Combine the flour, baking powder, baking soda, and salt in a bowl.
• In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Beat in the sour cream; stir in the orange zest and vanilla.
• With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
• After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
• Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
• Let stand until the glaze is set, about 1 hour; slice and serve.
• Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

CHOCOLATE CHIP ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
• Stir in nuts and 3/4 cup of the chocolate chips.
• In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
• Blend in the butter or margarine.
• Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
• Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
• Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
• Cool in the pan 10 minutes, then turn out onto a wire rack.
• Cool completely before slicing.

CHOCOLATE CHIP SOUR CREAM SNACK CAKE

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

CHOCOLATE CHIP SNACK CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and half of the grated chocolate. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Sprinkle with remaining grated chocolate while slightly warm. Cool completely. Dust with confectioners' sugar.

CHOCOLATE CHIP SNACK CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan.
• Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered.