Best Chocolate Orange Marmalade Cake Recipes

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 CAKE MADE WITH ORANGE MARMALADE

Steps:

• Preheat oven to 300* F. Grease an 8 or 9-inch cake pan, line bottom with parchment paper, grease paper, and dust with cocoa.
• Melt chocolate in a double boiler over barely simmering water. Allow to cool slightly.
• Cream butter and sugar together until well mixed and fluffy. Add egg yolks and marmalade. Stir in melted chocolate.
• Add flour, baking powder, and ground almonds. Stir to combine.
• Whip egg whites until stiff. Fold into cake batter.
• Pour into prepared pan and bake in a slow oven (about 300* F, 150* C, or gas mark 2) for 1 hour and 15 minutes.
• Cool for a few minutes in pan, then remove from pan and cool on wire rack.
• While cake cools, make icing. Cream all ingredients together. Warm slightly to facilitate spreading, if needed.
• When cake is completely cool, slice in half crosswise to make 2 layers. Fill and ice top with the icing.
• If desired, decorate with pistachios.

CHOCOLATE & ORANGE MARMALADE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line with baking paper.
• In a large mixing bowl beat the margarine and sugar together until light and fluffy.
• In a separate bowl mix together the flour, baking powder and cocoa powder.
• Gradually add the eggs, one at a time, with a little of the flour mixture, folding the ingredients in.
• Add the remaining flour. Add the milk, marmalade and orange extract. Mix all of the ingredients together to form a soft dropping consistency. You will need to mix together well to break up the marmalade, but don't worry if there are some marmalade lumps still present as they will be pockets of added yum when the cake is finished.
• Split the mixture between the two tins and cook for approx 25 minutes, or until a knife inserted into the centre of the cake comes out clean.
• Leave the cakes to cool in the tin for about 10 minutes before turning out on a cooling rack.
• Put all of the margarine required for the cocoa buttercream into a clean bowl. Gradually sieve the icing sugar (around 40g at a time) and cocoa powder into the bowl using a fine meshed sieve, stirring together each time you add more until you have a smooth buttercream.
• Once the two halves of cake are cool enough, spread the 3 tablespoons of orange marmalade of one of the halves and the cocoa buttercream on the other half and sandwich the two together.
• Place the cake on a large plate and decorate by sprinkling lightly with icing sugar using a fine meshed sieve.