Chocolate Orange Layer Cake Recipes

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DECADENT CHOCOLATE ORANGE CAKE



Decadent Chocolate Orange Cake image

Moist orange cake layers separated by dark chocolate ganache and orange flavored cream cheese filling.

Provided by schmerna

Categories     Desserts     Chocolate Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 17

2 orange peels, cut into 1/4 inch strips
⅓ cup white sugar
¼ cup orange marmalade
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup white sugar
4 eggs
2 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup orange juice
1 ¼ cups heavy cream
4 tablespoons unsalted butter
15 ounces semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
2 tablespoons orange marmalade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
  • Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
  • With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
  • For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
  • To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.

Nutrition Facts : Calories 704.8 calories, Carbohydrate 77.5 g, Cholesterol 157.2 mg, Fat 43.5 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 141.5 mg, Sugar 50 g

CHOCOLATE-ORANGE LAYER CAKE



Chocolate-Orange Layer Cake image

Combine gorgeous pre-baked chocolate cakes with a delightful orange frosting in this Chocolate-Orange Layer Cake. Watch our video to see how orange zest enhances the flavor of this Chocolate-Orange Layer Cake.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 16 servings

Number Of Ingredients 8

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
6 Tbsp. butter, softened
6 cups powdered sugar
1 Tbsp. orange zest
12 drops orange food coloring
2 baked chocolate cake layers (8 inch), cooled
3 oz. BAKER'S Semi-Sweet Chocolate
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

Steps:

  • Beat first 5 ingredients with mixer until blended.
  • Cut each cake horizontally into 2 layers. Stack on plate, spreading 3/4 cup frosting between each layer. Frost top and side with remaining frosting.
  • Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; spread over top of cake, allowing excess to drizzle down side. Keep refrigerated.

Nutrition Facts : Calories 540, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

CHOCOLATE ORANGE CAKE RECIPE



Chocolate Orange Cake Recipe image

Terry's Chocolate Orange Cake Recipe - Lovely layers of chocolate sponge cake, sandwiched with chocolate orange buttercream frosting icing. It's not Terry's Chocolate Orange Layer Cake Recipe... It's mine!

Provided by Sarah Barnes

Categories     Dessert

Time 50m

Number Of Ingredients 13

350 g Unsalted butter
350 g Caster sugar
6 Free range eggs
50 g Good quality cocoa
270 g Self raising flour
90 g Melted dark chocolate
3 tsp Orange Extract
300 g Unsalted butter
600 g Icing sugar
150 g Dark chocolate
3 tsp Orange Extract
Sugarflair Tangerine Gel Food Colour
1 Terry's Chocolate Orange

Steps:

  • Grease 3 x 7″ round sandwich tins (or 2 x 8″).
  • Preheat the oven to 180C.
  • Cream your room temperature butter with your sugar until it's pale, light and fluffy.
  • Next, mix in the eggs, one at a time, beating really well after each egg. Don't worry if it starts to look a bit curdled, it'll all come good.
  • After this, mix in your flour and cocoa. If you've been using a mixer, do this bit by hand. It helps to keep the sponge light.
  • Stir in the melted and slightly cooled chocolate and the orange extract.
  • Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
  • Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
  • Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
  • Beat in your icing sugar and orange extract.
  • Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
  • Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
  • Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
  • If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
  • When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it's not a waste of cake. If you don't do this, with a cake this size it will be wonky.
  • Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
  • Pipe a circle around the outside of two of the layers, sit each on the one before.
  • On the top layer, pipe small dollops all over and top with your segments of chocolate orange.

Nutrition Facts : Calories 708 kcal, Carbohydrate 82 g, Protein 6 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 149 mg, Sodium 38 mg, Fiber 2 g, Sugar 63 g, ServingSize 1 serving

CHOCOLATE-ORANGE CHEESECAKE LAYER CAKE



Chocolate-Orange Cheesecake Layer Cake image

Double up on deliciousness with our Chocolate-Orange Cheesecake Layer Cake. The flavors of Chocolate-Orange Cheesecake Layer Cake are made for each other.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 16 servings

Number Of Ingredients 12

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (28 oz.), softened, divided
3/4 cup sugar
2 tsp. vanilla, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
2 tsp. finely chopped orange peel
1/4 cup orange marmalade
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 oz. BAKER'S Semi-Sweet Chocolate, coarsely grated

Steps:

  • Heat oven to 325°F.
  • Fold 2 (16-inch-long) sheets of foil lengthwise in half twice to form 3-inch-wide strips. Place 1 in each of 2 (9-inch) round pans, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
  • Bake 25 min. or until toothpick inserted in centers comes out clean. Remove cakes from oven; flatten tops with back of spatula. Beat 3 pkg. cream cheese, sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in orange peel.
  • Pour cheesecake batter evenly over cakes. Return to oven. Bake 25 to 30 min. or until centers of cheesecakes are almost set. Run knife around rims of pans to loosen cakes; cool completely. Refrigerate 4 hours. Use foil handles to remove cakes from pans. Place 1 cake layer on serving plate. Microwave marmalade in microwaveable bowl on HIGH 20 sec.; stir. Spread over cake layer on plate; top with remaining cake layer.
  • Beat remaining cream cheese, remaining vanilla and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto top and side of cake. Sprinkle with grated chocolate.

Nutrition Facts : Calories 520, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 130 mg, Sodium 550 mg, Carbohydrate 58 g, Fiber 0.9579 g, Sugar 42 g, Protein 7 g

CHOCOLATE ORANGE CAKE



Chocolate Orange Cake image

I love the combination of chocolate and orange and this recipe complements both. Since I process oats to add to the flour, they're undetectable, so it's our healthy little secret. -Linda Dalton, Stoughton, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 20

2 teaspoons plus 1/3 cup baking cocoa, divided
1/3 cup quick-cooking oats
2/3 cup reduced-fat sour cream
1/3 cup sugar blend
2 large eggs
3 tablespoons Triple Sec or orange juice
2 tablespoons butter, melted
5 teaspoons canola oil
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup miniature semisweet chocolate chips
2 teaspoons grated orange zest
FROSTING:
4 ounces reduced-fat cream cheese
1/4 cup confectioners' sugar
2 teaspoons grated orange zest
2 teaspoons orange juice

Steps:

  • Coat an 8-in. square baking dish with cooking spray and sprinkle with 2 teaspoons cocoa; set aside. Place oats in a small food processor; cover and process until ground. Set aside., In a large bowl, beat the sour cream, sugar blend, eggs, Triple Sec, butter, oil and vanilla until well blended. Combine the flour, ground oats, baking powder, baking soda, salt and remaining cocoa; gradually beat into sour cream mixture until blended. Stir in chocolate chips and orange zest., Transfer to reserved dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, orange zest and juice; beat until smooth. Frost top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 210mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

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