Orange-Mocha-Chocolate Cake

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

  • prep time 25 min
  • total time 4 hr 15 min
  • ingredients 12
  • servings 12

Ingredients

Cake

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

Filling and Topping

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    600
    (
    Calories from Fat
    305),
    % Daily Value
    Total Fat
    34g
    34%
    (Saturated Fat
    16g,
    16%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    430mg
    430%;
    Total Carbohydrate
    67g
    67%
    (Dietary Fiber
    3g
    3%
      Sugars
    50g
    50%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    12%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    12%;
    Exchanges:
    2 Starch; 2 1/2 Other Carbohydrate; 6 1/2 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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