Orange Mocha Chocolate Cake Recipes

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CHOCOLATE ORANGE MOCHA CAKE



Chocolate Orange Mocha Cake image

Chocolate Orange Mocha Cake is a delicious Cake recipe, which has the zest of Orange, the hint of Coffee, and the perfect blend of Chocolate with these flavors!

Provided by Anjali

Categories     Dessert

Time 50m

Number Of Ingredients 14

6 cups Chocolate Cake Mix
1 Tsp Vanilla Extract
1 Tsp Orange Extract
2 Tbsp Ground Coffee Beans
1 cup Brown Sugar
1 Tsp Orange Zest
2 Tbsp Orange Juice
¼ cup Vegetable Oil
2 Tbsp Thick Yogurt
1 cup Buttermilk
2 cups Whipping Cream
100 gm Dark Chocolate (3.5 Oz)
1 stick Butter
1 Drop Orange Food Color

Steps:

  • Preheat the oven to 350F or 180C and line a styrofoam cake pan with parchment paper
  • In a bowl, combine Chocolate cake mix with Vanilla Extract, Orange Extract, Ground Coffee Beans, Brown Sugar, Orange Zest, Orange Juice, Yogurt, Vegetable Oil, and Buttermilk. Mix everything with a spatula to make a smooth Cake batter.
  • Pour this into a cake pan. Bake for 30 minutes at 350F or 180 C or until a skewer inserted in the center comes out clean.Once the Chocolate cake is baked, get it out of the oven and cool it down.
  • Melt Dark Chocolate with butter in a double boiler. Keep stirring at regular intervals so that the chocolate doesn't get burned. Once the chocolate is smooth and lump-free, get it off in a separate bowl.Combine the melted dark chocolate with whipped cream, using a handheld mixer or stand mixer. Beat until you get a smooth and creamy Chocolate ganache ready. Now slather it over the baked and cooled cake. Even it out using an offset spatula.
  • For Orange whipped cream frosting, combine Whipping cream with 1 drop of orange gel food color, using a handheld mixer or stand mixer, until you get stiff peaks. Take it up in a piping bag, snip the edge and do the frosting over the cake. If you want, you can even add a nozzle into your piping bag and do the frosting over your chocolate cake.
  • Top the cake with orange rinds. Orange Rinds are basically, the skin of Orange cut into thin juliennes. This will give an edge to your Cake decoration. To make Orange Rinds, peel an orange, and then chop up thin slices of the skin. It should be long and it should be thin. Keep an orange slice in the center of your Cake. Top that with melted chocolate and do some frosting on it. Sprinkle some Orange zest and ground coffee beans over your Chocolate Orange Mocha Cake and then cut into slices and serve!

Nutrition Facts : Calories 183 kcal, ServingSize 1 serving

ORANGE MOCHA CHOCOLATE CAKE



Orange Mocha Chocolate Cake image

Nothing says I love you, happy birthday, happy Valentine's day, cheer up or congratulations like chocolate cake! That goes double for this easy vegan Orange Mocha Chocolate Cake!

Provided by Kelly, Kitchen Gone Rogue

Categories     Dessert

Yield 12 pieces

Number Of Ingredients 11

1 1/2 cups organic all-purpose flour
1 cup organic sugar
1 tsp sea salt
1 tsp baking soda
1/3 cup cocoa powder
1 cup hot coffee (minus 2 Tbsp)
2 Tbsp fresh squeezed orange juice
1 Tbsp fresh orange zest
1/3 cup canola oil
1 Tbsp apple cider vinegar
1/2 cup chocolate chips (dairy-free if vegan or have dairy issues) ((you can use 1/2 to 3/4 cup) :))

Steps:

  • Preheat oven to 350 degrees F
  • In large bowl, mix all of the dry ingredients
  • Add the wet ingredients and mix well (I use a hand whisker - this is easy to mix together and doesn't need electric beaters). DO NOT ADD the CHOCOLATE CHIPS YET
  • Coat a 10 inch cast iron skillet (or 9x9 baking dish) lightly with oil
  • Pour the batter into your skillet or baking dish
  • Top with the chocolate chips and bake 28-30 minutes or until done (the center will be a little softer than the edges; that's ok, but you don't want it liquidy!)
  • (Optional) Add sprinkles that fit your occasion, let cool some (or completely) and serve. It's really good served warm!
  • Enjoy!

ORANGE-MOCHA-CHOCOLATE CAKE



Orange-Mocha-Chocolate Cake image

A sprinkle of instant espresso and a dash of orange liqueur turns a plain chocolate cake mix into an elegantly flavored cake.

Categories     Dessert

Time 4h15m

Yield 12

Number Of Ingredients 12

1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix
1 tsp (5 mL) instant espresso coffee or instant coffee granules or crystals
1 1/3 cups (325 mL) water
1/3 cup (75 mL) oil
3 eggs
2 cups (500 mL) whipping cream
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) butter
1/2 tsp (2 mL) instant espresso coffee or instant coffee granules or crystals
2 cups (500 mL) semisweet chocolate chips
2 tbsp (25 mL) orange-flavoured liqueur or orange juice
1/2 cup (125 mL) orange marmalade

Steps:

  • Heat oven to 350ºF. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
  • Bake at 350ºF. for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
  • In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
  • In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
  • Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

Nutrition Facts : ServingSize 12 servings

ORANGE-MOCHA-CHOCOLATE CAKE



Orange-Mocha-Chocolate Cake image

A sprinkle of instant espresso and a dash of orange liqueur turns a plain chocolate cake mix into an elegantly flavored cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 12

Number Of Ingredients 12

1 (18.25-oz.) pkg. chocolate fudge cake mix with pudding
1 teaspoon instant espresso coffee or instant coffee granules or crystals
1 1/3 cups water
1/3 cup oil
3 eggs
2 cups whipping cream
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon instant espresso coffee or instant coffee granules or crystals
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
2 tablespoons orange-flavored liqueur or orange juice
1/2 cup orange marmalade

Steps:

  • Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
  • Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
  • In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
  • In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
  • Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

Nutrition Facts : Calories 600, Carbohydrate 67 g, Cholesterol 100 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 50 g

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

ORANGE MOCHA



Orange Mocha image

A tangy and sweet orange mocha.

Provided by Pigslop123

Categories     Drinks Recipes     Coffee Drinks Recipes     Mocha Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 cup brewed coffee
2 tablespoons orange juice
2 tablespoons milk
1 tablespoon white sugar
1 tablespoon unsweetened cocoa powder

Steps:

  • Stir coffee, orange juice, milk, sugar, and cocoa powder together in a mug until the sugar and cocoa dissolve.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 20.1 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 18.7 mg, Sugar 16.6 g

MOCHA-ORANGE CHEESECAKE



Mocha-Orange Cheesecake image

Categories     Cake     Coffee     Liqueur     Food Processor     Chocolate     Dessert     Bake     Cream Cheese     Orange     Sour Cream     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 19

Crust
21 Pepperidge Farm Orange Milano cookies (10 ounces), broken into pieces
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons instant espresso powder
Filling
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons coffee liqueur
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons instant espresso powder
3 large eggs
Topping
1 1/2 cups sour cream
6 tablespoons (packed) powdered sugar
4 teaspoons instant espresso powder
Orange slices (optional)
Chocolate curls (optional)

Steps:

  • For Crust:
  • Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
  • For Filling:
  • Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
  • Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
  • For Topping:
  • Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
  • Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
  • Cut around pan sides; release. Top with oranges and chocolate, if desired.

CHOCOLATE-ORANGE CAKE WITH GANACHE GLAZE



Chocolate-Orange Cake with Ganache Glaze image

With Betty Crocker® Gluten Free devil's food cake mix, you can easily make this elegant layer cake featuring an orange filling and rich chocolate glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 14

1 box Betty Crocker™ Gluten Free devil's food cake mix
1 cup water
1/2 cup butter, softened
3 whole eggs
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1/4 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
1 1/2 teaspoons grated orange peel
6 oz semisweet baking chocolate, finely chopped
1/2 cup whipping cream
4 teaspoons butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour).
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Meanwhile, in 1-quart heavy saucepan, mix sugar and cornstarch. Gradually stir in orange juice, 1/4 cup water and the egg yolks. Cook over medium heat, stirring constantly, until thickened. Cook and stir 1 minute longer. Remove from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling to small bowl. Cover; refrigerate 30 minutes.
  • In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until room temperature.
  • Split cake horizontally to make 2 layers. On cut side of bottom layer, spread filling; cover with top layer. Pour glaze over top of cake; spread glaze to edge of cake and allow to drizzle down side of cake. Store in refrigerator.

Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 150 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1/2 g

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