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Orange-Mocha-Chocolate Cake

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By Betty Crocker Kitchens
Updated May 7, 2010
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A sprinkle of instant espresso and a dash of orange liqueur turns a plain chocolate cake mix into an elegantly flavored cake.

Orange-Mocha-Chocolate Cake

  • Prep Time 25 min
  • Total 4 hr 15 min
  • Servings 12
  • Ingredients 12
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Ingredients

Cake

  • 1 (18.25-oz.) pkg. chocolate fudge cake mix with pudding
  • 1 teaspoon instant espresso coffee or instant coffee granules or crystals
  • 1 1/3 cups water
  • 1/3 cup oil
  • 3 eggs

Filling and Topping

  • 2 cups whipping cream
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon instant espresso coffee or instant coffee granules or crystals
  • 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 1/2 cup orange marmalade

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
  • Step 
    2
    Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
  • Step 
    3
    In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
  • Step 
    4
    In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
  • Step 
    5
    Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
  • Step 
    6
    Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

Nutrition

600 Calories
34g Total Fat
6g Protein
67g Total Carbohydrate
50g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
305
Total Fat
34g
52%
Saturated Fat
16g
80%
Cholesterol
100mg
33%
Sodium
430mg
18%
Total Carbohydrate
67g
22%
Dietary Fiber
3g
12%
Sugars
50g
Protein
6g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
12%
12%
Exchanges:
2 Starch; 2 1/2 Other Carbohydrate; 6 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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