Best 2 Chocolate Clementine Cake Recipes

Indulge in a symphony of flavors with our delectable Chocolate Clementine Cake, a harmonious blend of rich chocolate and refreshing citrus. This culinary masterpiece features a moist and fluffy chocolate cake base, generously filled with a luscious clementine curd, and elegantly adorned with a velvety chocolate ganache. Each bite is an explosion of contrasting flavors, the bittersweet chocolate perfectly complementing the tangy and vibrant clementines. Discover the secrets behind this exceptional cake and embark on a delightful baking journey with our detailed recipe. Additionally, explore our collection of equally tempting treats, including a zesty Clementine and Almond Cake, a classic Orange Chocolate Cake, and a decadent Chocolate Truffle Cake. Each recipe promises a unique taste experience, catering to diverse preferences and occasions.

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CHOCOLATE CLEMENTINE CAKE

Chocolate Clementine Cake image

A delicious way to use clementines! Standard boxed yellow cake mix is kicked up with clementines and chocolate in this refreshing and very easy cake!

Provided by BabkaGal

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 1h29m

Yield 12

Number Of Ingredients 12

Ingredients

4 clementines
½ cup water, or as needed
1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
3 eggs
½ cup vegetable oil
¼ teaspoon orange extract, or more to taste
¼ teaspoon vanilla extract
1 pinch salt
1 drop red food coloring
2 (16 ounce) containers chocolate fudge frosting
1 clementine, peeled and finely chopped
1 clementine, peeled and segmented, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.
Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.
Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 80.1 g, Cholesterol 47.2 mg, Fat 27.8 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 6.6 g, Sodium 404.6 mg, Sugar 62.5 g

CLEMENTINE AND CHOCOLATE CHIP CAKE

Clementine and Chocolate Chip Cake image

I made the proto-type for this clementine cake by digging through the kitchen to see what we had. My seven-year-old son adored it. This is the second iteration and I found it's a winner. The whole fruit and whole flour provide a decent amount of nutrition for a dessert. The texture came out surprising smooth. Enjoy.

Provided by Rene Vincent Carrillo

Time 1h10m

Yield 12

Number Of Ingredients 11

Ingredients

4 large (2-1/2" dia)s clementines, peeled and segmented
1 medium apples - peeled, cored and chopped
1 ½ cups white sugar
2 large eggs
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Puree clementines and apple in a food processor or blender. Place in a large mixing bowl or on in the bowl of a stand mixer. Add sugar, eggs, melted butter, and vanilla. Mix well. Add whole wheat and all-purpose flours, baking soda, and salt. Blend and then add chocolate chips for a quick incorporation. Transfer to the prepared cake pan.
Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 51.1 g, Cholesterol 51.3 mg, Fat 13.1 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 366.8 mg, Sugar 37.4 g

Tips:

To achieve the perfect moist texture, make sure not to overmix the batter. Overmixing can result in a dense and dry cake.
Use a zester to finely grate the zest of the clementines. This will release the aromatic oils and infuse the cake with a delightful citrus flavor.
Do not substitute regular milk for buttermilk in this recipe. Buttermilk reacts with the baking soda to create a light and fluffy texture, which is essential for this cake.
If you don't have a cake pan with removable bottom, line the pan with parchment paper before pouring in the batter. This will make it easier to remove the cake from the pan after baking.
To prevent the cake from browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from sliding off the cake.

Conclusion:

This Chocolate Clementine Cake is a delightful treat that combines the richness of chocolate with the refreshing taste of clementines. With its moist texture, zesty citrus flavor, and decadent chocolate frosting, this cake is sure to impress your friends and family. Whether you're celebrating a special occasion or simply craving a sweet treat, this cake is a perfect choice.

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