Bettys Chocolate Orange Mud Cake Recipes

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ORANGE-MOCHA-CHOCOLATE CAKE



Orange-Mocha-Chocolate Cake image

A sprinkle of instant espresso and a dash of orange liqueur turns a plain chocolate cake mix into an elegantly flavored cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 12

Number Of Ingredients 12

1 (18.25-oz.) pkg. chocolate fudge cake mix with pudding
1 teaspoon instant espresso coffee or instant coffee granules or crystals
1 1/3 cups water
1/3 cup oil
3 eggs
2 cups whipping cream
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon instant espresso coffee or instant coffee granules or crystals
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
2 tablespoons orange-flavored liqueur or orange juice
1/2 cup orange marmalade

Steps:

  • Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
  • Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
  • In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
  • In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
  • Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

Nutrition Facts : Calories 600, Carbohydrate 67 g, Cholesterol 100 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 50 g

BEATTY'S CHOCOLATE CAKE



Beatty's Chocolate Cake image

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 19

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

CHOCOLATE CAKE à L'ORANGE



Chocolate Cake à l'Orange image

Tart orange juice and peel balance the rich chocolate cake and frosting in an attractive dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 12

Number Of Ingredients 16

2 oz unsweetened baking chocolate
1 cup butter or margarine
1 cup granulated sugar
1 cup sour cream
2 tablespoons grated orange peel
2 teaspoons vanilla
3 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 oz unsweetened baking chocolate
2 tablespoons butter or margarine
1/3 cup powdered sugar
1 to 2 tablespoons fresh orange juice
Orange peel strips

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small microwavable bowl, microwave 2 ounces chocolate uncovered on High 1 minute. Stir; microwave in 30-second increments, stirring after each, until melted. Set aside to cool slightly.
  • In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until blended. Beat in melted chocolate. Add sour cream, orange peel, vanilla and eggs; beat until well blended. On low speed, beat in remaining cake ingredients. Spread batter in pan.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat 1 ounce chocolate and 2 tablespoons butter over low heat 2 to 3 minutes, stirring occasionally, until melted. Remove from heat. With wire whisk, beat in powdered sugar and 1 tablespoon of the orange juice. Beat in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle glaze over cake, allowing some to run down side. Garnish with orange peel strips.

Nutrition Facts : Calories 400, Carbohydrate 36 g, Cholesterol 110 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 21 g, TransFat 1 g

CHOCOLATE-ORANGE CAKE WITH GANACHE GLAZE



Chocolate-Orange Cake with Ganache Glaze image

With Betty Crocker® Gluten Free devil's food cake mix, you can easily make this elegant layer cake featuring an orange filling and rich chocolate glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 14

1 box Betty Crocker™ Gluten Free devil's food cake mix
1 cup water
1/2 cup butter, softened
3 whole eggs
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1/4 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
1 1/2 teaspoons grated orange peel
6 oz semisweet baking chocolate, finely chopped
1/2 cup whipping cream
4 teaspoons butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour).
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Meanwhile, in 1-quart heavy saucepan, mix sugar and cornstarch. Gradually stir in orange juice, 1/4 cup water and the egg yolks. Cook over medium heat, stirring constantly, until thickened. Cook and stir 1 minute longer. Remove from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling to small bowl. Cover; refrigerate 30 minutes.
  • In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until room temperature.
  • Split cake horizontally to make 2 layers. On cut side of bottom layer, spread filling; cover with top layer. Pour glaze over top of cake; spread glaze to edge of cake and allow to drizzle down side of cake. Store in refrigerator.

Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 150 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1/2 g

CHOCOLATE-ORANGE CUPCAKES



Chocolate-Orange Cupcakes image

Perk up plain chocolate cupcakes with the simple addition of orange for a delightful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 17

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoons grated orange peel
1/2 cup butter or margarine, softened
3 oz unsweetened baking chocolate, melted, cooled
3 cups powdered sugar
2 teaspoons vanilla
2 to 3 tablespoons orange juice
6 orange slice candies (wedges)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla and orange peel. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • In large bowl, mix butter and melted chocolate until blended. Stir in powdered sugar. Beat in 2 teaspoons vanilla and 2 tablespoons orange juice until smooth. If necessary, beat in additional orange juice, 1 teaspoon at a time, until frosting is spreadable. Spread frosting on cooled cupcakes.
  • Cut each orange slice candy horizontally in half; cut each half equally into 6 pieces. Garnish each cupcake with 3 pieces of candy.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 30 g, TransFat 1 g

CHOCOLATE-ORANGE TRUFFLE CAKE



Chocolate-Orange Truffle Cake image

When guests see this dark chocolate cake drizzled in rich chocolate, they'll think you've been baking all day. No need to tell them that this chocolate-orange gem started with a mix!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h3m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon grated orange peel
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 1 1/2 g

BETTY'S CHOCOLATE ORANGE MUD CAKE



Betty's chocolate orange mud cake image

Orange and chocolate rich "sticky" mud cake - it makes a fabulous dessert or afternoon treat. I use the juice and rind of 3 oranges to make this cake. The TIP for this cake to be amazing is letting it "prove" for 2 days. So worth the wait!

Provided by Betty Bramanis

Categories     Cakes

Time 1h45m

Number Of Ingredients 9

2 tsp instant coffee
1 c fresh orange juice
1/4 c water
250 g/ 9 oz butter
175g/7 oz dark chocolate (chips or chopped from a block)
2 c flour
1 tsp bicarb
2 eggs
1 - 2 Tbsp finely grated orange rind

Steps:

  • 1. Grate the rind of about 3 oranges and juice them to make 1 cup. Set the grated orange zest aside.
  • 2. In a saucepan, add the juice, water and coffee powder. Heat until almost boiling. Add the chopped butter, sugar and chocolate. Turn off the heat and stir until all is melted and the sugar disolved. Allow to melt and set aside for about 20 -30 minutes
  • 3. Pre-heat oven to 140oC/280oF and well grease a 23cm/9 inch square tin.
  • 4. In a large bowl, add the flour, bicarb, orange zest and eggs. Mix just a little. Add half the chocolate solution and beat. Add the other half and beat until smooth.
  • 5. Pour into the prepared tin and bake for about 75 - 85 minutes or until cooked when tested with a toothpick.
  • 6. Cool in the tin for 10 - 15 minutes. Remove from tin and place on an airer and cool until no longer warm and at room temp.
  • 7. Well wrap the cake in foil then cling wrap/cling film and put in a dark dry place for 2 days. Ice/frost as you like and enjoy. The resting it develops the sticky mud like consistency that we love about mud cakes.

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