Mandarin Chocolate Coffee Cake Recipes

MANDARIN ORANGE COFFEE CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour 10-inch Bundt pan.
• Combine cake mix, pudding mix, eggs, oil, and one-cup juice.
• Beat at medium speed with electric mixer for 2 minutes.
• Add Mandarin oranges in the last 30 seconds.
• Pour in pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Invert onto plate.
• Dust with powdered sugar when completely cooled.

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.