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 ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on 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.