Orange Chocolate Chip Snack Cake Recipes

CHOCOLATE CHIP ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin.
• Place the sugar, orange zest and butter in a large mixing bowl (I use a free standing mixer.) Beat on high speed for about 5 minutes or until the mixture is very light and fluffy.
• Gradually add the beaten eggs, beating well after each addition. Once all the eggs have been added and the mixture is smooth, fold in the orange extract if using and flour - taking care not to over mix. Finally, coat the chocolate chips in the flour (to prevent them from sinking to the bottom of the cake) and fold in to the batter.
• Pour the batter into the lined cake tin and bake for 40-45 minutes or until risen, golden and a skewer inserted in the middle of the cake emerges clean.
• While the cake is baking, make the syrup. Place the icing sugar and orange juice in a small saucepan and simmer on a medium to high heat until the mixture has thickened and starts to look syrupy. Remove from the heat and set aside.
• As soon as you remove the cake from the oven (and checked it has fully baked in the middle) pierce it all over with a skewer. Slowly and evenly pour the syrup all over the cake, allowing the holes to soak it all up. Leave the cake to fully cool in the tin - if you attempt to unmould the cake while it is still warm, it will collapse!

CHOCOLATE CHIP SOUR CREAM SNACK CAKE

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

CHOCOLATE CHIP SNACK CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and half of the grated chocolate. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Sprinkle with remaining grated chocolate while slightly warm. Cool completely. Dust with confectioners' sugar.

CHOCOLATE CHIP SNACK CAKE

Steps:

• In a large mixing bowl, combine yellow cake mix, vanilla pudding, eggs, water, and vegetable oil or applesauce.
• Beat for 5 minutes.
• Stir in the chocolate chips and half of the grated chocolate.
• Pour into a greased 9x13x2 baking pan.
• Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
• Sprinkle with remaining grated chocolate while serving warm.
• Cool completely.
• Dust with confectioner's sugar.

WHOLE-ORANGE SNACK CAKE

Steps:

• Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
• Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
• Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
• While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
• Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

CHOCOLATE CHIP ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
• Stir in nuts and 3/4 cup of the chocolate chips.
• In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
• Blend in the butter or margarine.
• Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
• Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
• Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
• Cool in the pan 10 minutes, then turn out onto a wire rack.
• Cool completely before slicing.

CHOCOLATE CHIP SNACK CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan.
• Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered.