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Orange-Mocha-Chocolate Cake

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Rate this recipe 4.5/5 (15 Votes)

Ingredients

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

Details

Adapted from pillsbury.com

Preparation

Step 1


1 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.
2 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.
3 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.
4 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.
5 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.
6 Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

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