Orange Apricot Layer Cake With Chocolate Frosting Recipes

CITRUS LAYER CAKE WITH ORANGE AND CHOCOLATE FROSTING

Steps:

• Heat oven to 375 degrees. Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper. In a bowl, combine flour, baking powder, salt and sugar.
• In a separate bowl, cream butter and grated orange and lemon zests. Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk. Mix until flour is dampened then beat on low speed for 2 minutes. Add remaining milk and eggs and beat on low for 1 minute more.
• Divide batter between two pans and smooth the top. Bake for 25 minutes or until the cake rebounds to touch when pressed.
• Cool cake in pans on cooling rack for 10 minutes, and then remove from pan. Discard parchment paper and turn cakes right side up on racks. Let cool to room temperature.
• Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition. Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency. Add orange extract and salt and blend thoroughly.
• Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate. Cover with a damp cloth or paper towel and save for decorating cake. Place one round on cake plate and spread with orange frosting. Sprinkle with chopped chocolate or candy corn, if using. Top with second cake layer. Frost sides from top edge down over the sides. Spread remaining orange frosting on top and spread to edge. Pipe chocolate frosting. Let stand till frosting is dry.

APRICOT LAYER CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

ORANGE OMBRE BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven. Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper. Spray the parchment. Set the pans aside.
• In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry.
• Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine. Pour into one of the prepared cake pans.
• Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring. Stir to combine, then pour into the second cake pan.
• Add 5 or 6 drops of food coloring to the remaining batter and stir to combine. Pour into the third cake pan.
• Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through. Cool in the pans on wire racks for 5 minutes. Then invert the cakes, peel off the parchment and let cool completely on wire racks. Trim the tops if domed.
• To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely. Stack the next darkest layer and again frost the top. Stack the final layer and frost the top and sides of the cake. Slice to serve.
• Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. Remove the bowl from the pan and let the chocolate cool to room temperature.
• In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. Add the melted chocolate and beat until combined. Add the cream and beat until the frosting is smooth and spreadable.

ORANGE-APRICOT LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• FOR APRICOT PUREE: Combine dried apricots and orange juice in small saucepan. Bring to boil. Cover tightly and simmer over low heat until apricots are very tender, about 15 minutes. Transfer mixture to processor. Add sugar and puree until smooth. (Can be prepared 3 days ahead. Transfer to bowl; cover and chill.) FOR CAKE: Position rack in bottom third of oven. Preheat oven to 325°F. Using electric mixer, beat ½ cup sugar, egg yolks, oil, orange peel and 1/3 cup apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat in matzo cake meal and potato starch. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add ½ cup sugar, beating until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture. Gently fold in remaining whites in 3 additions. Transfer batter to ungreased 10-inch diameter springform pan. Bake cake until tester inserted into center comes out clean, about 42 minutes. Cool cake in pan on rack (cake will sink slightly). FOR FROSTING: Meanwhile, stir chocolate and margarine in saucepan over low heat until melted and smooth. Whisk in 3 Tbsp apricot puree. Remove from heat. Let stand until thickened but still spreadable, about 2 hours. Cut around cake sides; remove pan rim. Cut cake horizontally in half to form 2 layers, leaving bottom layer on pan bottom. Place top layer, cut side up, on plate. Spread bottom layer with 2/3 cup apricot puree. Spread ½ cup chocolate frosting on cut side of top layer. Place top layer, chocolate side down, on apricot filling. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.) Garnish with apricots and orange peel, if desired.

CHOCOLATE APRICOT LAYER CAKE

Steps:

• HEAT oven to 325 degrees.
• Coat two 8 inch round cake pans with nonstick cooking spray.
• Line bottoms of pans with waxed paper, coat paper with spray.
• CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
• Add in chopped apricots and chopped almonds.
• Divide batter evenly between the 2 pans.
• Bake in 325 degrees, about 45 minutes.
• Let cool in pans for 15 minutes.
• Then turn out layers onto rack, carefully removing waxed paper.
• Let cool completely.
• FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
• Place chopped chocolate in medium-size bowl.
• POUR heavy cream over the chocolate and stir it.
• Put in refrigator for at least 45 minutes.
• FILLING AND GARNISH: Place 1 cake layer on dish.
• Spread top layer with apricot preserves.
• Place 2nd cake layer on top of it.
• Frost sides and on top with frosting.
• Put sliced almonds on sides of cake.
• Refrigerate for at least 35 minutes.

WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING

Steps:

• ---- THE CAKE ----.
• Preheat oven to 350 Fahrenheit.
• Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
• Make 3 holes in the dry ingredients.
• Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
• Pour orange juice over everything and mix well.
• Spread batter evenly in the pan and bake in dish that the batter was mixed in.
• Bake 30 minutes or until center is firm.
• Allow to cool.
• Refrigerate leftovers (if any).
• ---- THE FROSTING ----.
• Combine gelatin, orange juice, and cold water in small saucepan.
• Let stand until thick.
• Place over low heat, stirring constantly, just until gelatin dissolves.
• Remove from heat and cool, but do not allow to set.
• Whip cream, sugar and vanilla until slightly thickened.
• While beating slowly, gradually add gelatin to whipped cream mixture.
• Whip at high speed until stiff.
• Spread thickly on the cake.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.