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Chocolate Orange Cake Recipe

Chocolate Orange Cake

Recipe courtesy Andrea Carusetta, Sedona, Arizona

Show: Food Network ChallengeEpisode: Challenge: Mystery Client Cakes

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on November 20, 2011

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    Made the chocolate cake with a scaled down version. Awesome. Adding the boiling water was strange but it doubled the amount in the bowl.
    This filled two 9" springform pans filled past the 1/2 mark. Baked at 325F for 30 minutes.

    1/2 cup chocolate (melted

    1/2 stick butter (room temp
    2 cups sugar
    1/2 teaspoon vanilla
    4 eggs (room temp

    1 cup sour cream

    1 1/2 cups (plus a table spoon cake flour
    1 scant teaspoon baking powder

    I cup boiling water

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  • on October 25, 2010

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    jencudnik - for baking, it is always unsalted butter.

    for everyone else, the average cake is 8 servings. divide all measurements by 150 then multiply by 8, or however many servings you're wanting to make.

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  • on October 13, 2010

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    Hi, can someone answer?? Is the butter in the orange cake also unsalted?

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  • on June 13, 2010

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    Can someone please recommend a good frosting for this cake???

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  • on January 30, 2010

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    I was wondering what you used for the main icing? Any additional recommendations for variations?

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  • on November 01, 2009

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    I would love to make this cake for my Husbands 60th Birthday, BUT, not for 150 servings. Please make this for servings of maybe 16. 150 is way too much

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  • on January 01, 2009

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    So yesterday, December 31st, I baked up the orange cake to this recipe. And boy, was I in for a surprise.... PERFECTION! The cake is perfectly moist and has a great texture and an awesome flavor! I am a cake decorator and I think I will begin offering this cake to my clients. *****Simply divide the recipe by 4.****** Thanks Andrea!!

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  • on November 20, 2008

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    Needs to be reduced for a smaller cake

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  • on November 19, 2008

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    This sounds like a great recipe. The ingredients need to be reduced for either a 9 or 10 inch cake. Serving 10-16 instead of 150.

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