Best 6 Chocolate Orange Swirl Cake With Yummy Orange Glaze Recipes

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Indulge in a symphony of flavors with our delectable Chocolate Orange Swirl Cake adorned with a luscious Orange Glaze. This tantalizing treat is a harmonious blend of rich chocolate and vibrant orange, creating an explosion of taste in every bite.

The cake is a moist and fluffy chocolate sponge, swirled with a tangy orange batter, resulting in a stunning marbled effect. The zesty orange glaze adds a glossy sheen and an extra layer of citrusy goodness, making this cake an irresistible masterpiece.

As you delve into the article, you'll discover step-by-step instructions to guide you through the baking process, ensuring perfect results every time. We'll provide helpful tips and tricks to achieve the ideal texture and flavor balance.

Additionally, the article features two bonus recipes to complement your Chocolate Orange Swirl Cake: an Orange Cream Cheese Frosting and a Chocolate Ganache. These delectable accompaniments will elevate your cake to new heights of indulgence, making it the star of any occasion.

So, prepare to embark on a culinary adventure as you create this exceptional Chocolate Orange Swirl Cake, adorned with the delightful Orange Glaze. With our detailed recipes and expert guidance, you'll impress your loved ones with a dessert that tantalizes their taste buds and leaves them craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE ORANGE CAKE



Chocolate Orange Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons freshly squeezed orange juice

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
  • In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
  • For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

ORANGE SWIRL CAKE



Orange Swirl Cake image

Love the combination of chocolate and orange? Try this marbled cake-it looks as good as it tastes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
4 eggs
1 box (4-serving size) Jell-O™ orange-flavored gelatin
1/2 teaspoon orange extract, if desired
4 oz unsweetened baking chocolate
3 cups powdered sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla
1/3 cup milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
  • Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
  • In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.

Nutrition Facts : Fat 5, ServingSize 1 Serving, TransFat 0 g

CHOCOLATE SWIRL CAKE



Chocolate Swirl Cake image

Make and share this Chocolate Swirl Cake recipe from Food.com.

Provided by Doreen Randal

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 12

175 g butter
3/4 cup sugar
3 eggs
1 1/4 cups flour
2 teaspoons baking powder
2 tablespoons cocoa
2 teaspoons vanilla
25 g butter
50 g baking chocolate
3/4 cup icing sugar, sifted
2 tablespoons hot water
100 g white chocolate (optional)

Steps:

  • Cream butter and sugar together until light and fluffy.
  • Add eggs, beating in one at a time.
  • Sift over flour and baking powder and fold into butter mixture.
  • Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
  • Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
  • Swirl the mixtures together with wooden skewer.
  • Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
  • Cool cake a little. Turn out onto a cake rack and ice when cold.
  • Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
  • Add water and mix to combine. Spread over cake when cool.
  • If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.

ORANGE-CHOCOLATE SWIRL CHEESECAKE



Orange-Chocolate Swirl Cheesecake image

Orange peel and orange-flavored liqueur add refreshing citrus flavor to this luscious cheesecake swirled with streaks of bittersweet chocolate.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 5h30m

Yield Makes 12 servings.

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1-1/4 cups sugar, divided
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
5 eggs
2 Tbsp. orange-flavored liqueur
1/2 tsp. grated orange zest
3 oz. BAKER'S Bittersweet Chocolate, melted, slightly cooled

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/4 cup of the sugar and butter; press firmly onto bottom and 1-1/2 inches up side of pan. Bake 10 minutes.
  • Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add liqueur and zest; mix well. Remove 2 cups of the batter; place in medium bowl. Add melted chocolate; mix well. Pour remaining batter over crust. Drop spoonfuls of the chocolate batter over plain batter. Cut through batters with knife several times for marble effect.
  • Bake 55 minutes to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 450, Fat 30 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 160 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

CHOCOLATE-ORANGE CAKE WITH GANACHE GLAZE



Chocolate-Orange Cake with Ganache Glaze image

With Betty Crocker® Gluten Free devil's food cake mix, you can easily make this elegant layer cake featuring an orange filling and rich chocolate glaze.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 14

1 box Betty Crocker™ Gluten Free devil's food cake mix
1 cup water
1/2 cup butter, softened
3 whole eggs
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1/4 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
1 1/2 teaspoons grated orange peel
6 oz semisweet baking chocolate, finely chopped
1/2 cup whipping cream
4 teaspoons butter

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.

Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 150 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1/2 g

CHOCOLATE ORANGE MARBLE CAKE



Chocolate orange marble cake image

For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake

Provided by Caroline Hire - Food writer

Categories     Dessert

Time 1h10m

Yield Cuts into 10 slices

Number Of Ingredients 9

225g very soft butter, plus extra for greasing
225g caster sugar
225g self-raising flour
4 large eggs, beaten
2 tbsp milk
3 tbsp cocoa powder, sifted
1 large orange, zest and 1 tbsp orange juice
a few drops orange food colouring (optional)
50g orange chocolate (we used Green & Black's Maya Gold), broken into pieces

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
  • Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
  • Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
  • Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
  • Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.

Nutrition Facts : Calories 397 calories, Fat 23.1 grams fat, SaturatedFat 13.7 grams saturated fat, Carbohydrate 41.5 grams carbohydrates, Sugar 26.1 grams sugar, Fiber 1.6 grams fiber, Protein 5.6 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • For a richer flavor, use dark chocolate or semisweet chocolate instead of milk chocolate.
  • If you don't have orange extract, you can use lemon extract or vanilla extract instead.
  • Be careful not to overmix the batter, as this can result in a tough cake.
  • For a neater swirl, spoon the chocolate batter into the center of the orange batter and then use a knife to swirl it around.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before glazing it.

Conclusion:

This chocolate orange swirl cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of chocolate and orange is a classic flavor pairing that is sure to please everyone. The orange glaze adds a pop of citrus flavor that brightens up the cake and makes it even more irresistible. This cake is sure to be a hit at your next party or gathering.

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