Best Chocolate And Orange Cake Recipes

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST

Steps:

• Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
• Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
• In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
• To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

GHIRARDELLI® CHOCOLATE AND ORANGE MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan and line with parchment paper.
• In a large microwaveable bowl melt 1 cup chocolate chips and butter together. You can do this over a pot of simmering water (bain marie) or gently in the microwave.
• When the chocolate has cooled, whisk in sugar then add 6 egg yolks, one at a time. Add in the vanilla extract.
• Sift cocoa and salt over chocolate mixture and whisk to combine.
• In a stand mixer (or using a hand mixer) beat 6 egg whites at medium high speed until peaks form and it becomes stiff.
• Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called "introducing." It will loosen up the chocolate mixture. Then follow with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
• Pour batter into the prepared pan and bake for 40 to 45 minutes or until it is just set. Take care not to overbake or it won't be as moist. Cool the cake in the tin until totally cold. The cake will naturally fall in the center but that is normal.
• Cover the cake and set it aside until ready to decorate. This cake is best made the day before.
• For the Chocolate Mousse: Put 3/4 cup chocolate chips, butter and orange zest in a heatproof bowl and place over a pot of simmering water (bain marie) to melt. Gently stir until melted. Remove from the heat and cool.
• Whisk 3 egg whites in a large clean bowl until stiff peaks form.
• Whisk 3 egg yolks into the chocolate mix until combined.
• Gently fold the egg whites into the chocolate mix. Start by folding in one spoonful to loosen the mix, then fold in the rest until fully incorporated.
• Place the mousse in the refrigerator to set overnight or a minimum of 10 hours.
• The next day, spoon the mousse over the cold cake. The cake naturally falls during baking, which creates a nice crater for the mousse.
• Once the mousse is on top of the cake, store it in the refrigerator for up to 3 days.
• Optional: decorate the cake with colorful fruit on top.

DARK CHOCOLATE WEDDING CAKE WITH CHOCOLATE ORANGE GANACHE AND ORANGE BUTTERCREAM

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.

WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE

Steps:

• For the cake~Preheat oven to 325°F.
• Grease and lightly flour a 13x9-inch cake or bundt pan.
• In a mixing bowl beat the butter and sugar together until fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Alternately add flour and baking soda along with the sour cream and water.
• Once combined mix on low until well blended and smooth.
• Fold in chopped chocolate, poppy seeds and orange rind.
• Pour into prepared pan and bake for 50-60 minutes.
• Once done, remove and let cool on a wire rack.
• Remove cake from pan and allow to cool completely.
• For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
• Stir in icing sugar and mix until smooth.
• Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.

CHOCOLATE, ORANGE AND HONEY CAKE

Steps:

• For Cake:
• Position rack in center of oven and preheat oven to 350°F. Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
• Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.
• Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• For Glaze:
• Melt margarine in heavy large saucepan over low heat. Add chocolate and stir until melted and smooth. Mix in orange juice concentrate and honey. Let cool until thickened but still spreadable, about 2 hours.
• Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3 cups chocolate glaze over. Place bottom half of cake, pan side up, onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes.
• Rewarm remaining chocolate glaze over very low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Reserve glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before servings.)
• Garnish cake with flowers and orange peel strips if desired.

WHISKEY- AND BITTERS-INFUSED CHOCOLATE CAKE WITH BITTERS-ORANGE MARMALADE ICE CREAM

Steps:

• For the bitters-orange marmalade ice cream: Combine the cream, milk, sugar and salt in a saucepan. Cook over medium heat until the temperature reaches 140 degrees F.
• Meanwhile, whisk the eggs in a small bowl until well blended.
• When the milk mixture reaches 140 degrees F, whisk in the eggs and continue cooking, stirring constantly, until the temperature reaches 170 degrees F. Pour through a fine-mesh sieve into a clean bowl. Whisk in the marmalade, bitters and orange zest. Refrigerate until chilled, 2 to 4 hours and up to overnight.
• Freeze the cold base in an ice cream maker according to the manufacturer's instructions. Hold in the freezer until ready to serve.
• For the cherry-orange sauce: Combine the cherries, orange zest and juice, sugar, bitters and salt in a saucepan and bring to a boil. Lower to a simmer and cook until reduced and slightly thickened, 20 to 25 minutes. Let cool to room temperature, then puree in a blender until completely smooth.
• For the candied orange zest: Bring a small pot of water to a boil. Using a vegetable peeler, peel the zest from the oranges and cut into very fine julienne. Blanch the zest in the boiling water. Remove with a slotted spoon, discard the water and bring a fresh batch of water to a boil. Blanch the orange zest a second time.
• Meanwhile, combine the sugar, whiskey, bitters and 1 cup water in a small saucepan and bring to a boil. Lower to a simmer, stirring to make sure that the sugar is completely dissolved.
• After blanching the zest a second time, transfer it to the simmering simple syrup. Simmer until translucent, 20 to 30 minutes.
• For the bitters salt: Preheat the oven to 200 degrees F.
• Combine the salt and bitters in a plastic container with a lid and shake well until the salt is completely coated. Pour the salt on a parchment-lined baking sheet and bake until dried, about 20 minutes. Set aside.
• For the cake: Raise the oven temperature to 375 degrees F. Spray two 6-cavity 4-ounce pyramid molds (or an 8-inch springform pan) with baking spray
• Heat the chocolate and butter in a saucepan over low heat until melted, then stir in the sugar and mix until well combined. Whisk in the eggs until just mixed. Add the flour and mix until just combined.
• Scoop the batter into the prepared molds and bake for 20 minutes (20 to 25 minutes for the springform pan). The cakes will not look done, but will firm up on cooling.
• For the whiskey-bitters spray: While the cakes are baking, combine the whiskey and bitters in a clean spray bottle.
• As soon as the cakes come out of the oven, spray the tops with the bitters spray. Let the cakes cool slightly, 3 to 5 minutes, then remove them from the molds and let cool for 15 to 20 minutes. Spray the cakes 3 more times as they cool. Dust the cooled cakes with cocoa powder
• Place the cakes onto serving plates and sprinkle each with some of the bitters salt. Spoon some cherry-orange sauce onto each plate next to the cake, then place some of the candied orange zest next to the sauce. Serve with the bitters-orange marmalade ice cream.

CHOCOLATE MUD CAKE WITH ORANGE MARMALADE AND CHOCOLATE-ORANGE BUTTERCREAM

Steps:

• For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight.
• The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F).
• For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray.
• Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time.
• Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds.
• Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack.
• For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated.
• To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers.

CHOCOLATE AND ORANGE POTATO CAKE

Steps:

• Preheat the oven to 180°C/Gas 4. Grease and line a 9 1/2" tin.
• Cream butter, potato and sugar together until light and fluffy.
• Beat in the eggs, then stir in the chocolate, orange juice and rind. Fold in the flour and cocoa, and pour mixture into the tin.
• Cook for 30-40 minutes. Ice when completely cool.
• Ganache:.
• Bring the cream to a boil in a pan.
• Place the chocolate in a heatproof bowl and pour the cream over the top of it,mixing well to melt choc. Mix in the butter.
• Allow to cool very slightly, then pour over the cooled cake.
• NB:It really is worth using the best dark chocolate you can. Don't use anything less than 70% cocoa solid.

EGGLESS ORANGE AND CHOCOLATE MARBLE CAKE

Steps:

• Take two separate bowls. In one put all the ingredients for the orange batter and mix well with a wooden spoon. You don't have to beat the batter. In the other bowl, do the same with all the ingredients for the chocolate batter. Butter and flour an 8" cake tin. Starting with the chocolate batter, slowly pour a ladleful of batter right in the middle of the cake tin. Do not spread the batter. It will slowly spread out on its own eventually. Now slowly pour a ladleful of the orange batter in the centre of the chocolate batter. Again, do not attempt to spread the batter. Next pour a ladleful of chocolate batter in the centre of the orange batter. Keep alternately pouring the batters in a similar fashion till the batters are used up. Getting the layers right needs a steady hand and a little bit of practice. If your layers don't come out right, just run a knife/ skewer through the batter randomly and you will have a marbled cake. So you see, you really can't lose with this cake! Slowly, without disturbing it, place the cake tin in the oven and bake at 375 degrees for 45 minutes to an hour till a skewer inserted into the cake comes out clean. Cool for 10 minutes in the tin. Remove from the tin and cool on a rack. Cover with chocolate ganache if you prefer. This cake really doesn't require anything else and is perfect as it is.

CHOCOLATE, ORANGE AND CARAMEL BUNDT CAKE RECIPE

Steps:

• Begin by making the marmalade. Place the sugar, vanilla and star anise into a saucepan and place over a medium heat. Cook until the sugar turns a golden caramel colour, swirling the pan as it cooks (do not stir)
• Deglaze the pan with the orange juice, then remove from the heat and mix until smooth. Pass through a fine sieve, then add the butter and vigorously whisk to emulsify the marmalade whilst still hot. Add the orange segments and set aside to infuse for at least 2 hours
• Set up a stand mixer with a paddle attachment. For the orange cake mix, place the butter and sugar into the bowl and beat until fluffy, then add the orange zest and trimoline. Slowly add the eggs a little at a time, then mix together the flour and baking powder and add to the mixture through a sieve. Remove from the stand mixer and set aside until required
• Repeat this process for the chocolate mix. Beat together the butter and sugar until fluffy, then add the trimoline. Slowly add the eggs a little at a time, then sieve together the flour, baking powder and cocoa powder and mix until smooth. Set aside until required
• Preheat an oven to 170°C fan/gas mark 3. Lightly grease a 22x11cm Kouglof or bundt tin, then use piping bags or a spoon to marble the 2 cake mixes together in the tin
• Bake for 20 minutes, then turn the tin and bake for a further 10-15 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool for 10 minutes before removing the cake from the tin. Allow to cool completely before decorating
• When the cake has cooled and the marmalade has infused, discard the pieces of star anise and vanilla from the marmalade. Place the cake onto a serving platter and spoon the marmalade over the top, ensuring the orange segments are nicely arranged. Finish by garnishing with star anise and cinnamon sticks, if desired

CITRUS LAYER CAKE WITH ORANGE AND CHOCOLATE FROSTING

Steps:

• Heat oven to 375 degrees. Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper. In a bowl, combine flour, baking powder, salt and sugar.
• In a separate bowl, cream butter and grated orange and lemon zests. Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk. Mix until flour is dampened then beat on low speed for 2 minutes. Add remaining milk and eggs and beat on low for 1 minute more.
• Divide batter between two pans and smooth the top. Bake for 25 minutes or until the cake rebounds to touch when pressed.
• Cool cake in pans on cooling rack for 10 minutes, and then remove from pan. Discard parchment paper and turn cakes right side up on racks. Let cool to room temperature.
• Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition. Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency. Add orange extract and salt and blend thoroughly.
• Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate. Cover with a damp cloth or paper towel and save for decorating cake. Place one round on cake plate and spread with orange frosting. Sprinkle with chopped chocolate or candy corn, if using. Top with second cake layer. Frost sides from top edge down over the sides. Spread remaining orange frosting on top and spread to edge. Pipe chocolate frosting. Let stand till frosting is dry.

CHOCOLATE AND ORANGE CAKE

Steps:

• Pre- heat oven to 180-200. Take to bowls and spilt the flour, eggs, butter, milk into the two bowls then stir together.
• In one bowl place the orange juice and zest then stir. Then for the other bowl with the coco powder place it into a mug then add 3 table spoons of water then mix to make a paste, add this paste to the bowl of non orange ingredients.
• Then keep and small amounts of the both mixtures into the mould to create a marble effect. If it's a silicone mould be sure to but it on a tray before placing it into the oven. Bake for 60 mins or until skewer is clean
• For the buttercream mix the icing sugar, butter, double cream together then add the orange juice. When cake is cool and the buttercream then sprinkle the grated chocolate on top for decoration

CHOCOLATE CHIP AND ORANGE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Grease a sandwich tin and line with non-stick baking paper. In a bowl, cream the butter and sugar together until you have a smooth, pale mixture.
• Add the beaten eggs little by little before adding the flour, then baking powder and the stir in the chocolate chips and orange essence until combined.
• Put you mixture into your tin and place into the oven for 25 mins until springs back when gently pressed or a skewer comes out clean. Place on a cooling rack and leave to cool for 20-30 mins.
• For the icing, melt the butter chocolate and milk in a bowl over a pan of simmering water and then add the cocoa powder, icing sugar, 1 tbsp of hot water and orange essence and stir it all in. Then, with a palette knife gently spread on to the top of the cake. (To help you spread the icing easily, dip the palette knife in hot water first.