ORANGE AND CHOCOLATE CAKE RECIPES RECIPES

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CHOCOLATE ORANGE CAKE RECIPES - BBC GOOD FOOD



Chocolate orange cake recipes - BBC Good Food image

Enjoy the classic combination of orange and chocolate in these brilliant bakes. Our chocolate orange cake recipes include simple sponges, loaf cakes and showstoppers.

Provided by Good Food team

Number Of Ingredients 1

DARK CHOCOLATE & ORANGE CAKE RECIPE - BBC GOOD FOOD



Dark chocolate & orange cake recipe - BBC Good Food image

A dense, dark and devilishly delicious cake, this will be gone before you know it

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Treat

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 1 hours 30 minutes

Yield Cuts into 10 slices

Number Of Ingredients 12

1 Seville orange
a little melted butter , for greasing
100g plain chocolate , broken into pieces
3 eggs
280g caster sugar
240ml sunflower oil
25g cocoa powder
250g plain flour
1½ tsp baking powder
orange candied peel , to decorate
200g plain chocolate , broken into pieces
225ml double cream

Steps:

  • Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
  • Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
  • In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
  • Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
  • Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

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    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Grease a 20cm square baking tin and line with greaseproof paper.
    3. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
    4. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
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See details


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Reviews 4.2
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  • For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.
See details


CHOCOLATE ORANGE SHORTBREAD | CHOCOLATE RECIPES | JAMIE ...
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Total Time 30 minutes
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Calories 188 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Grease a 20cm square baking tin and line with greaseproof paper.
    3. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
    4. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
    5. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
    6. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
    7. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.
    8. Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!
See details


CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
A simple all-in-one chocolate orange cake, is covered with an indulgent chocolate ganache. Deceptively easy to make and a treat for any occasion. If you are short of time to decorate the cake, simply melt the chocolate into the cream as below, then use around a quarter to fill the cake and the rest to cover; creating swirly patterns with the palette knife rather than going for the more-time consuming smooth effect. For this recipe you will need two 20cm/8in loose-based sandwich tins.
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  • Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.)
See details


MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | DELICIOUS ...
A classic Mary Berry sponge recipe for  chocolate and orange cake. It’s very easy – you can make it in a food processor in minutes. If you love Mary’s recipes, we’ve also got a rich fruit cake recipe, and a malted chocolate cake. Go discover!
From deliciousmagazine.co.uk
Total Time 45 minutes
Calories 643kcals per serving
  • To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!
See details


EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST ...
Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
  • To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
See details


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