Best Mandarin Chocolate Cake Recipes

Mandarin Chocolate Cake image

Yield Serves 12

Number Of Ingredients 14

12 ounces semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 8 pieces, room temperature
1 cup sugar
1 1/2 tablespoons grated orange peel
4 large eggs
1 large egg yolk
3/4 cup cake flour
1/4 teaspoon (generous) ground ginger
1 cup chopped toasted almonds
3/4 cup minced crystallized ginger
1/2 cup whipping cream
2 tablespoon plus 2 teaspoons Grand Marnier
11 ounces semisweet chocolate, minced
4 oranges, thinly sliced

Steps:

Preheat oven to 350°F. Butter 10-inch-diameter cake pan. Line bottom with parchment; butter paper. Dust pan with flour. Melt semisweet chocolate in top of double boiler over simmering water. Remove from over water. Add unsalted butter 1 tablespoon at a time, mixing until melted and smooth. Mix in sugar and grated orange peel. Mix in eggs 1 at a time. Stir in egg yolk. Add cake flour and ground ginger, then chopped toasted almonds and crystallized ginger and stir to combine. Transfer batter to prepared pan. Bake until just springy to touch, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Turn out onto rack, remove paper and cool.
Scald whipping cream with Grand Marnier liqueur in heavy small saucepan. Remove from heat. Add semisweet chocolate and mix until smooth. Cool chocolate glaze until thick enough to spread.
Arrange cake flat side up on rack. Spread glaze evenly over top and sides of cake. Refrigerate until glaze if firm, about 30 minutes. Transfer cake to serving platter. (Cake can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Cut orange slices in half. Twist three and place in center of cake. Arrange remaining orange slices around edge of platter and serve.

Mandarin Chocolate Coffee Cake image

Provided by Irmgard

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

2 eggs, lightly beaten
1 cup orange juice
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup vegetable shortening, chilled and cut into 1/2-inch cubes
5 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
2 (11 ounce) cans mandarin orange segments, drained
1 cup semi-sweet chocolate chips
1 cup sweetened flaked coconut
1/3 cup granulated sugar
2 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 375 degrees F.
Grease and flour a 9" x 13" baking dish.
In a small bowl, stir together the eggs, orange juice and vanilla.
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
Using a pastry blender or your fingertips, blend the shortening and butter cubes into the flour mixture until the mixture resembles coarse meal.
Make a well in the centre of the flour ingredients.
Using a wooden spoon, stir the egg/juice mixture into the flour/butter mixture until all of the ingredients are moistened.
Using a rubber spatula, fold in the mandarin orange segments and chocolate chips.
Scrape the coffee cake batter into the prepared pan and smooth the top with a rubber spatula.
To make the topping, stir together the coconut, sugar and butter until well combined.
Sprinkle the topping mixture evenly over the coffee cake batter.
Bake the coffee cake for 35 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs clinging to it.
Cool completely in the pan on a wire rack.