Best Chocolate Orange Truffle Cake Recipes

CHOCOLATE-ORANGE TRUFFLE CAKE

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-inch or 9-inch rounds--except add orange peel to batter.
• Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

CHOCOLATE-ORANGE TRUFFLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix cake mix, water, oil, eggs, and orange extract until well blended.
• Pour into greased and floured tube pan or bundt pan.
• Bake for 40 minutes or until done.
• Cool for 10 minutes on wire rack.
• Turn cake onto platter and allow to cool completely.
• When cool, frost with ready to spread frosting.
• Optional glaze.
• Heat whipping cream in 1 qt.
• saucepan over medium heat until hot (do not boil).
• Remove from heat.
• Stir in chocolate chips and stir until melted and smooth.
• Drizzle over top of cake slowly, allowing to drizzle down the edges.
• If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
• Keep refrigerated.

CHOCOLATE ORANGE & GRAND MARNIER TRUFFLE CAKE

Steps:

• Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
• Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
• Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
• Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer - don't soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
• Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
• To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.

CHOCOLATE-ORANGE TRUFFLE CAKE

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-inch or 9-inch rounds--except add orange peel to batter.
• Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.