Mandarin Chocolate Cake Recipes

MANDARIN CHOCOLATE CAKE

Steps:

• Preheat the oven to 180 C/ 375 F and grease a round 8-inch cake tin with oil. You can dust the tin with flour too to make sure the cake will come out of it.
• Grate the zest of two mandarins in a large mixing bowl. Squeeze the juices of from 3 to 5 mandarins in the bowl too.
• Peel two bananas and mix and mash them with a fork. Add the banana mash in the mandarin juice.
• Combine together all the rest of the ingredients and add the mixture in the bowl with bananas and mandarins.
• Mix well and spoon the batter into the cake tin.
• Bake for about 45 minutes.
• Let the cake cool in the tin for 10 minutes. Then remove it from the tin and let it cool well on a cooling rack.
• The ganache can't be spread on a hot cake.
• Heat the almond milk a little. It shouldn't boil. If it gets too hot, let it cool before adding the chocolate. Even just 48 C should be enough.
• Add the grated cacao mass in the almond milk and stir until the cacao has completely melted.
• Add the syrup
• Let the ganache cool to room temperature (or little under) and spoon it on the cake.

MANDARIN CHOCOLATE CAKE

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

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.

MANDARIN CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Crust-combine the chocolate wafer crumbs and butter and mix well.
• Press into the bottom of a 9 inch springform pan.
• Bake for 10 minutes.
• Remove and cool on a wire rack.
• Turn heat up to 350 degrees.
• In a large bowl beat together the cream cheese, sugar and flour until smooth.
• Beat in eggs, one at a time mixing well.
• Mix in juice, liqueur and rind.
• Pour over cooled crust and bake for 45 minutes or until center is just set.
• Remove from oven, run a knife around the edge to loosen and let cool for 1 hour on a wire rack.
• Place in fridge and let set overnight.
• Next day bring cream to boil over low heat in a medium saucepan.
• Stir in chocolate and remove from heat.
• Stir until chocolate is melted and smooth.
• Pour over cake and spread over sides or let it"drizzle down" the sides.
• In a separate pan melt chocolate.
• Dip dried mandarine segments half way into chocolate.
• Let dry on waxed paper.
• Arrange in circle on cake.
• Pile on chocolate curls.