Step 7. Combine all cake ingredients in another bowl. For the cake, beat eggs with sugar for 5 minutes. GOOD. Beat butter, 1/3 cup powdered sugar and orange peel in large bowl to blend. Yule Log Recipe : Chocolate and Orange - WonkyWonderful Chocolate Orange Cake - Glorious Treats Step 3. Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth. Chocolate Orange Layer Cake - Good Things Baking Co Lightly coat three 8-by-2-inch round cake pans with cooking spray. Let cool to room temperature. baking therapy: chocolate cake with ricotta filling - The ... For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. This Chocolate Orange Cake balances rich chocolate with the sweet, bright notes of orange. Repeat the frosting/dam/filling steps, and place the top cake on upside down so that the finished edge from the pan is facing up. Combine all filling ingredients in bowl. Top the rolled cake with chocolate ganache. Save Recipe Print Chocolate Orange King Cake Makes 10 to 12 Servings Ingredients 2 (16-ounce) bags deli pizza dough Chocolate Filling (recipe follows) 1 large egg 1 tablespoon water Orange Sugar Glaze (recipe follows) Garnish: chocolate curls Chocolate … Heat the milk in a small pan until bubbles begin to appear around the edges. Split cake horizontally to make 2 layers. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators . Butter, for greasing the pans 1 3/4 cup flour Refrigerate for 1 hour. The secret ingredient in this cake is 1 cup of fresh coffee, which intensifies the chocolate flavor and makes a very moist cake. Grease and flour two 9-inch round cake pans. Remove and cool cake on a wire rack. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. With an electric mixer, whip the egg yolks in a large bowl on medium-high speed . Carefully roll the cake and the frosting together as firm as possible (without breaking the cake). Step 2. 2 ounces cornstarch. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Beat in melted chocolate, vanilla, orange extract and salt until smooth. To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Orange liqueur and fresh orange zest pair beautifully with the chocolaty filling in this king cake. 9.For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chocolate Cake with Orange Curd Filling Recipe - (3.2/5) Heat cream over stove or in microwave until just about to boil. Chocolate Cream Filled Cake Recipe | Land O'Lakes In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. In a mixing bowl, combine your cocoa powder, flour, sugar, baking powder, baking soda and salt, set aside. Spread filling on the bottom cake. Chocolate Cupcakes with a Chocolate, Orange and Clove ... Your Christmas menu NEEDS this White Cake with Cranberry Orange Filling and Whipped White Chocolate Ganache Frosting. To assemble cake: Cut each cake into 2 layers. Remove from heat, add chocolate chips and stir until melted. Beat at low speed, scraping bowl often, until smooth; set aside. Pour cream mixture over chocolate; stir until smooth. Spoon a layer of the curd over the cake inside the dam, then set another layer of cake on top. 4 ounces cocoa powder, such as Valrhona. Add the eggs, milk, oil, and vanilla. Top with remaining cake layer. STEP 3. This Chocolate Orange Cake is rich, flavorful and simply beautiful! After I shared the recipe for Candied Orange Peel earlier this week, I wanted to follow up with an idea for using that delicious candied peel. Mix the cocoa and white sugar together in a small bowl and slowly beat in the warm milk. In another bowl mix together your milk, oil, egg, and vanilla. Add eggs, 1 at a time, beating just until blended after each addition. Cool to room temperature without stirring. Melt chocolate in a microwave-safe bowl at HIGH 1 1/2 minutes or until smooth, stirring at 30-second intervals. Line the pan with parchment; butter and then flour the parchment. Sweet, tart, bright, and SO. Add eggs, one at a time, beating well after . In a large bowl, whisk together flour, cocoa, baking soda, and salt. Step 1. Add the boiling water, orange juice and stir. Heat oven to 350°F. Pipe a rope of frosting around the edge of the cake, creating a dam to hold the filling in. In a double boiler, melt the chocolate with the warm water. Butter and flour two 9-inch round cake pans. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Preheat the oven to 350°. Place 1 layer on plate. Let cool. Chocolate Cake with Fresh Ricotta Filling. Directions for Cake: Preheat oven to 350° F. Lightly grease and flour two round cake pans. Step 6. Place the second cake layer on top, spread with another 3/4 cup of the orange curd. Advertisement. In another bowl, whisk together the boiling water, chocolate and cocoa powder until smooth. Sift the flour with the baking powder and salt. Repeat twice. Orange sugar crystals, for garnish. Create a wavy tree bark pattern with the back of a spoon (or use a fork for a rougher bark effect) Return cake to the fridge for 30 minutes or until the ganache is firm. In a large bowl, whisk the flour, baking powder, baking soda and salt. Slow beat your wet ingredients into your dry ingredients until combined. Preheat oven to 350. Once cool, slice once horizontally. In fact, you can find a link to our delicious, easy Chocolate Filling recipe here: Easy Chocolate Mousse Filling. I used the same Ina Garten recipe that I used for Jordan's birthday. Step 2. Grease and flour 12-cup Bundt® pan; set aside. Beat in the eggs, sour cream, and vanilla. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until well blended (about 3 minutes). Spread over first cake and top with second cake. Mix in 1 tsp orange emulsion or extract, 2 Tbsp fresh orange zest and 1/2 tsp salt on a low speed. Grease the bottom of an 18×13-inch rimmed baking sheet (a standard half sheet pan) with the softened butter. Three layers of light and fluffy vanilla cake with hints of orange zest running throughout, baked to perfection, and topped with a spiked homemade cranberry orange jam. For the cake. Cake: Preheat oven to 350 degrees. While the cake layers bake and cool, make the chocolate orange buttercream frosting. Spread half of the chilled orange filling over 1 layer of the cake (crumb/top side up, drop in a large dollop and spread outward so it doesn't get all crumby), leaving about a 1/2-inch rim of cake uncoated (because once the other layers are added the weight will slightly push the filling outward). 6. Place one cake layer on a serving plate; spread with one-third of the filling. 2. Insert 3 wooden skewers into the top of the cake to secure. Refrigerate for 1-2 hours. STEP 2. Cream the butter with the brown sugar. Line bottoms with parchment. Beat in cocoa mixture. 1. Beat at low speed, scraping bowl often, until all ingredients are moistened. This cake would be an elegant and delicious finale to any holiday meal! Bring to a gentle boil; cook and stir 1 minute longer. In a large bowl, using an electric mixer . Chocolate Orange Buttercream Frosting. Beat for a couple minutes until well combined. To make filling, mix mascarpone, butter, sugar, milk, and 1/2 cup ground pistachios until well mixed. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade. Set aside. In medium bowl, place chocolate. Prepare a 12 cup cupcake pan with liners. Preheat oven to 350 F. Grease two 9-inch round cake pans, and line the bottoms with parchment paper. Then add oil, juice, cocoa and baking powder. Step 1. To assemble cake: Trim tops of each cake off to form an even layer. Chill for at least 30 minutes. Pour into a greased springform pan and bake in a preheated oven at 200°C (approximately 400°F) for 40-45 minutes. Cool. 1/2 teaspoon fine . Chocolate, Orange and Clove Infused Ganache Filling: 1 pound granulated sugar. For a wonderful lemon cream filling, you can use this recipe but add 1 tsp lemon extract rather than orange. 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