Orange Chocolate Ganache Cake Recipes

Steps:

• In a large saucepan bring cream to the beginning of a boil. Remove from cook top. Add chocolate (in chunks). Stir until completely combined. Cool to room temperature before filling cakes. Set aside to cool.
• For Chocolate Cake: Preheat oven to 325 degrees F. Butter and flour cake pans of choice. Melt chocolate and set aside to cool to room temperature. Beat butter and brown sugar until fluffy (about 4 minutes on medium). Add eggs and vanilla and continue to beat until thick and creamy (about 6 minutes on medium). Add chocolate on low and mix until combined. Wisk dry ingredients together. Add 1/3 dry ingredients alternately with 1/3 sour cream beginning and ending with dry ingredients. Add boiling water and mix only for 30 seconds, scrape bowl and mix the rest by hand. Immediately pour into pans 2/3 full. Bake until tester comes out clean in center of cake, about 30 minutes for 9-inch round, more or less for other size cake pans. Cool for 1/2 hour before removing cakes from pans. Wrap in plastic wrap and cool in the refrigerator. When totally cold, unwrap cakes and fill with chocolate ganache.
• For Orange Cake: Preheat oven to 325 degrees F. Butter and flour cake pans of choice With a zester, zest the orange part of the peel of a fresh orange but do not zest the white section of the peel. Measure 4 tablespoons. Combine yolks, 11/2 cups milk and extracts. Set aside. Combine dry ingredients in mixer and mix on low. Add 21/2 cups of milk, orange juice, butter and orange zest to dry ingredients and mix on low for 2 minutes. Beat on high for an additional 3 minutes. Turn mixer to low and add yolk mixture in 3 batches, mixing for 40 seconds on low each time. Fill buttered and floured cake pans 1/2 full. Bake until tester comes out clean and center springs back when lightly touched. Cool in pans for 20 minutes.
• To assemble: Layer cake as follows: 1 layer chocolate cake, chocolate ganache, 1 layer orange cake, chocolate ganache, 1 layer chocolate cake. Frost as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
• Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
• With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
• For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
• To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.

Steps:

• Zest orange with a microplane, add to heavy cream and place it into the sauce pan.
• Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil. take off heat.
• add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted.
• chill untill thickened to spread on cakes, brownies, or cupcakes. pour over cakes or dip cupcakes while still liquid. chill untill firm.

Steps:

• Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and coated w/ very fine bread crumbs.
• Into a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.
• Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the buttermilk, oil, eggs and vanilla. With a large wire whisk, beat until smooth. Mix in coffee. Set aside.
• Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
• For the frosting: Chop the chocolate and melt with a double boiler. Cool to room temperature.
• Beat the butter until light yellow and fluffy. Add egg yolk and vanilla. Gradually add the sugar. Dissolve the coffee in 2 t hot water. Add the chocolate and coffee to the butter mixture until blended. Do not whip! Spread immediately on cooled cake. Top with candied orange.

Steps:

• Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.
• In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined.
• In another bowl, stir together the buttermilk, orange zest and orange blossom water.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan.
• Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.
• Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.
• While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.
• Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature.

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.