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Chocolate Cake à l’Orange

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  • 40 min prep time
  • 2 hr 35 min total time
  • 16 ingredients
  • 12 servings
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Tart orange juice and peel balance the rich chocolate cake and frosting in an attractive dessert.

Cake

2
oz unsweetened baking chocolate
1
cup butter or margarine
1
cup granulated sugar
1
cup sour cream
2
tablespoons grated orange peel
2
teaspoons vanilla
3
eggs
1 1/2
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
1/4
teaspoon salt

Glaze and Garnish

1
oz unsweetened baking chocolate
2
tablespoons butter or margarine
1/3
cup powdered sugar
1
to 2 tablespoons fresh orange juice
Orange peel strips

Steps

  • 1 Heat oven to 350°F. Grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In small microwavable bowl, microwave 2 ounces chocolate uncovered on High 1 minute. Stir; microwave in 30-second increments, stirring after each, until melted. Set aside to cool slightly.
  • 2 In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until blended. Beat in melted chocolate. Add sour cream, orange peel, vanilla and eggs; beat until well blended. On low speed, beat in remaining cake ingredients. Spread batter in pan.
  • 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 In 1-quart saucepan, heat 1 ounce chocolate and 2 tablespoons butter over low heat 2 to 3 minutes, stirring occasionally, until melted. Remove from heat. With wire whisk, beat in powdered sugar and 1 tablespoon of the orange juice. Beat in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle glaze over cake, allowing some to run down side. Garnish with orange peel strips.
  • 1 Heat oven to 350°F. Grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In small microwavable bowl, microwave 2 ounces chocolate uncovered on High 1 minute. Stir; microwave in 30-second increments, stirring after each, until melted. Set aside to cool slightly.
  • 2 In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until blended. Beat in melted chocolate. Add sour cream, orange peel, vanilla and eggs; beat until well blended. On low speed, beat in remaining cake ingredients. Spread batter in pan.
  • 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 In 1-quart saucepan, heat 1 ounce chocolate and 2 tablespoons butter over low heat 2 to 3 minutes, stirring occasionally, until melted. Remove from heat. With wire whisk, beat in powdered sugar and 1 tablespoon of the orange juice. Beat in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle glaze over cake, allowing some to run down side. Garnish with orange peel strips.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
% Daily Value
Total Fat
26g
40%
Saturated Fat
16g
80%
Trans Fat
1g
1%
Cholesterol
110mg
37%
Sodium
340mg
14%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
7%
Protein
5g
5%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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