Recipe courtesy of Karin Cakirdas
Show: Cake Wars
Episode: Emoji
Chocolate Orange Cake
Total:
2 hr 10 min
Active:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
2 hr 10 min
Active:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Chocolate Orange Cake:
Cookies-and-Cream Filling:
Swiss Meringue Buttercream:

Directions

For the cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with butter.

Dissolve the espresso powder in 1/4 cup hot water, then stir into the orange juice. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, sift the cake flour, sugar, cocoa, baking soda, baking powder and salt. Mix on a low speed. In a second bowl, lightly whisk together the oil, buttermilk and eggs; slowly add to the flour mixture. Increase the mixer speed and whisk until fully incorporated. Fold in the orange juice-coffee mixture.

Pour the batter into prepared cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean, 20 to 25 minutes.

For the cookies-and-cream filling: Combine the heavy cream and white chocolate in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Set aside to cool.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese, butter and vanilla until light and fluffy. Add the white chocolate mixture and whip for another minute. Lower the mixer speed, gradually add the confectioners' sugar and whip for another minute at high speed. Fold in the cookies. (Makes 2 cups.)

For the buttercream: Place the egg whites, sugar and salt in a stand mixer bowl and set the bowl over a pan of simmering water. Whisk until the mixture is warm to the touch and all the sugar has dissolved. Attach the bowl to the mixer and whisk until soft peaks form, 8 to 10 minutes. Add the butter, a few tablespoons at a time, then whisk in the vanilla. Switch to the paddle attachment and continue mixing at low speed until the buttercream becomes smooth, another minute or two. (Makes 5 cups.)

To assemble the cake: Place one cake layer on a cake board and pipe a border of buttercream along the circumference (to act as a pool for the filling). Fill the center with the cookies-and-cream filling. Top with the second cake layer and frost the entire cake with the buttercream.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Molten Cake

Recipe courtesy of Claudia Fleming

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Instant Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Ree Drummond

Chocolate Stout Bundt Cake

Recipe courtesy of Marcela Valladolid

Texas Sheet Cake with Chocolate Ganache

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking