Best 7 Chocolate Snacking Cake With Tangerine Glaze Recipes

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Indulge in the tantalizing Chocolate Snacking Cake with Tangerine Glaze, a delightful treat that combines rich chocolate flavors with a burst of citrusy freshness. This moist and decadent cake is perfect for any occasion, whether it's a cozy afternoon tea or a special celebration. The recipe includes variations for a classic chocolate glaze and a tangy orange glaze, allowing you to customize the cake to your preference. Additionally, discover the secrets behind creating a luscious Lemon Drizzle Cake with a zesty lemon syrup, a moist and flavorful Carrot Cake with a cream cheese frosting, and a heavenly Vanilla Cake with a fluffy buttercream frosting. These recipes offer a range of flavors and textures to satisfy any sweet tooth.

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

CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield one 8-inch cake

Number Of Ingredients 10

1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)

Steps:

  • Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
  • Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

CHOCOLATE SNACK CAKE



Chocolate Snack Cake image

This decadent dessert gets a little kick from coffee, which naturally enhances the cake's rich, chocolate flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 9

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white or cider vinegar
1/2 teaspoon vanilla
1 cup cold strong brewed coffee or cold water
Ice cream or whipped cream, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
  • In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 22 g, TransFat 0 g

TANGERINE ANGEL FOOD CAKE WITH TANGERINE GLAZE



Tangerine Angel Food Cake with Tangerine Glaze image

Provided by Food Network

Categories     dessert

Number Of Ingredients 11

1 1/2 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon coarse salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon vanilla extract
1 tangerine, grated zest
Tangerine glaze, recipe follows
1/4 cup freshly squeezed tangerine juice
1 tablespoon egg whites
8 ounces confectioners' sugar

Steps:

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
  • Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.
  • Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.

CHOCOLATE CAKES WITH GANACHE GLAZE



Chocolate Cakes with Ganache Glaze image

Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h5m

Yield Makes two 8-inch cakes

Number Of Ingredients 13

Unsalted butter, room temperature, for pans
3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 batches Ganache

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
  • Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
  • Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
  • Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
  • Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.

TANGERINE CAKE WITH CITRUS GLAZE



Tangerine Cake with Citrus Glaze image

Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 1h25m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
2 cups granulated sugar
6 large eggs
2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
2 tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup low-fat plain yogurt
1 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
3 tablespoons tangerine juice (from 2 tangerines)

Steps:

  • Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
  • Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
  • Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

Nutrition Facts : Calories 494 g, Fat 18 g, Fiber 1 g, Protein 7 g, SaturatedFat 11 g

HOMEMADE CHOCOLATE SNACK CAKE



Homemade Chocolate Snack Cake image

THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 11

1 cup boiling water
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 239mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST CHOCOLATE SNACK CAKE



The Best Chocolate Snack Cake image

A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 3/4 cups flour
1 cup brown sugar, packed
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup water or 1 cup milk
1/3 cup vegetable oil or 1/3 cup canola oil
1 egg
1 teaspoon vinegar
1 teaspoon vanilla
1/3-1/2 cup mini chocolate chip
1/3 cup walnuts or 1/3 cup pecans, chopped

Steps:

  • Set oven to 350 degrees F.
  • Set oven to second-lowest rack.
  • Grease an 8 x 8-inch square baking pan.
  • In a bowl mix together the first 6 dry ingredients.
  • In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
  • Transfer/spread into prepared baking pan.
  • Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
  • Bake 30-35 minutes or until cake tests done.

Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9

Tips:

  • For a richer flavor, use dark chocolate with a cacao content of at least 70%.
  • To make sure the cake is evenly cooked, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before glazing it. This will help the glaze set properly.
  • If you don't have tangerines, you can use oranges or grapefruit instead.
  • Feel free to get creative with the decorations. You can use sprinkles, chopped nuts, or even edible flowers.

Conclusion:

This chocolate snacking cake with tangerine glaze is the perfect treat for any occasion. It's moist, chocolatey, and has a delicious citrus flavor. The glaze is the perfect finishing touch, adding a burst of sweetness and flavor. Whether you're serving it at a party or enjoying it as a snack, this cake is sure to be a hit.

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