Chocolate Orange Layer Cake Recipes

DECADENT CHOCOLATE ORANGE CAKE

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.

CHOCOLATE ORANGE CAKE RECIPE

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.

CHOCOLATE-ORANGE LAYER CAKE

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.

CITRUS LAYER CAKE WITH ORANGE AND CHOCOLATE FROSTING

Steps:

• Heat oven to 375 degrees. Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper. In a bowl, combine flour, baking powder, salt and sugar.
• In a separate bowl, cream butter and grated orange and lemon zests. Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk. Mix until flour is dampened then beat on low speed for 2 minutes. Add remaining milk and eggs and beat on low for 1 minute more.
• Divide batter between two pans and smooth the top. Bake for 25 minutes or until the cake rebounds to touch when pressed.
• Cool cake in pans on cooling rack for 10 minutes, and then remove from pan. Discard parchment paper and turn cakes right side up on racks. Let cool to room temperature.
• Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition. Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency. Add orange extract and salt and blend thoroughly.
• Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate. Cover with a damp cloth or paper towel and save for decorating cake. Place one round on cake plate and spread with orange frosting. Sprinkle with chopped chocolate or candy corn, if using. Top with second cake layer. Frost sides from top edge down over the sides. Spread remaining orange frosting on top and spread to edge. Pipe chocolate frosting. Let stand till frosting is dry.