Best 10 Mexican Chocolate Orange Cappuccino Cake Recipes

MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
• In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

ORANGE CAPPUCCINO CAKE

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
• In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
• Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
• In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.

MEXICAN CHOCOLATE ICE CREAM CAKE WITH ORANGE MERINGUE

Steps:

• For brownie layer:
• Preheat oven to 325°F. Line inside of 9-inch-diameter springform pan with 3-inch-high sides with foil. Coat lightly with nonstick spray. Whisk flour and next 3 ingredients in small bowl. Melt butter in medium saucepan over medium low heat. Remove from heat; whisk in cocoa powder, then sugar. If batter is still hot, let cool. Whisk in egg and vanilla, then flour mixture. Spread batter over bottom of pan.
• Bake brownie layer until tester inserted into center comes out with a few moist crumbs attached, 15 to 17 minutes. Cool in pan on rack. Cover and freeze.
• For chocolate-cinnamon ice cream:
• Stir chocolate and 1 1/2 cups half and half in medium saucepan over medium heat until chocolate is melted, stirring often. Remove from heat. Whisk egg yolks and next 3 ingredients in medium bowl. Gradually whisk in hot chocolate mixture; return to saucepan. Cook over medium-low heat until mixture leaves path on back of spoon when finger is drawn across and custard registers 170°F to 175°F on candy thermometer, stirring constantly, 6 to 8 minutes.
• Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
• Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
• For orange meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and pinch of salt. Beat until soft peaks form. With mixer running, gradually add sugar. Continue to beat until meringue forms stiff glossy peaks. Beat in orange peel. Spread over ice cream layer. Using spatula or back of spoon, swirl decoratively, forming peaks. Freeze until firm, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
• Remove cake from freezer. Release pan sides; remove foil. Transfer cake to plate. Using kitchen torch, brown meringue or place under broiler 1 to 2 minutes to brown.

MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour three 9 or 8" round cakes tins.
• Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
• Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
• Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
• Cool in pans on wire racks for 15 minutes.
• Remove cake from pans and let cool completely, at least 30 minutes.
• Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
• Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
• Place second cake layer top side down onto the marmalade.
• Spread with remaining marmalade.
• Top with remaining cake layer, top side up.
• Frost sides and top with frosting.
• Chill at least 1 hour and store leftovers in the fridge.
• Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.

CHOCOLATE CAPPUCCINO CAKE

Steps:

• Preheat oven to 350.
• In a bowl combine yogurt, milk, cake mix, eggs, coffee and cinnamon, mix well.
• Stir in chocolate chips and pour batter into prepared cake pan (greased and lightly floured).
• Bake according to directions on package.
• When cake is cool, sprinkle with powdered sugar mixed with a little cinnamon and cocoa powder.

MEXICAN CHOCOLATE AND ALMOND CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Line bottom of 8-inch square baking pan with parchment. Finely grind almonds, chocolate, orange peel and cinnamon in processor. In medium bowl of electric mixer, beat yolks and 3 tablespoons sugar until light yellow and slightly thickened, about 3 minutes. Mix in nut mixture (mixture will be very thick). Using clean dry bowl and beater, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Mix half of whites into chocolate mixture to lighten. Gently fold in remaining whites.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out cake and remove paper. (Can be prepared 1 day ahead. Wrap tightly; store at room temperature.)
• For sauce:
• Melt chocolate in heavy small saucepan over low heat, stirring until smooth. Mix in half and half and 1/4 teaspoon cinnamon and stir until smooth. Cool. (Can be prepared 1 day ahead. Let stand at room temperature.)
• Whip cream and sugar until peaks form. Cut cake into squares and place on plates. Top each square with mound of whipped cream. Sprinkle with cinnamon and drizzle with chocolate sauce. Arrange orange slices in front of cake squares.

MEXICAN CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
• Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.

CAPPUCCINO CHOCOLATE CAKE

Steps:

• Mix all wet ingredients together and beat for 4 minutes with electric mixer.
• Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
• Bake at 325~F for 1 hour 10 minutes.
• Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.

EBINGER'S BAKERY ORANGE CAPPUCCINO PUDDING CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
• In a bowl mix together flour, baking powder and brown sugar.
• In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
• Add the wet ingredients to the dry, blending just until mixed.
• Batter will be thick.
• Pour into prepared pan.
• Sprinkle semisweet chocolate chips over top.
• In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
• Pour carefully over cake batter.
• Bake 35 minutes or until cake springs back when touched lightly in center.
• Serve warm; spoon cake and underlying sauce into individual dessert dishes.

CHOCOLATE-ORANGE CUPCAKES WITH PISTACHIO BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with shortening using a paper towel and dust with about 1 teaspoon flour or line with paper liners.
• Combine 1 1/2 cups flour, white sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer. Beat 1 cup cold water, olive oil, orange juice, and vanilla extract into flour mixture on medium-low speed until batter is just combined, about 2 minutes. Fold orange zest into batter. Pour batter into prepared muffin cups, 2/3-full.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely, about 30 minutes.
• Beat butter in a bowl using an electric mixer in medium speed until fluffy, about 1 minute. Slowly pour confectioners' sugar into creamed butter and beat until incorporated, about 2 minutes. Beat pudding mix into butter mixture until just combined. Add water, 1 tablespoon at a time, until desired consistency of icing is reached. Ice the cooled cupcakes; garnish with grated chocolate.