Chocolaty Orange Mocha Snack Cake

Chocolaty Orange Mocha Snack Cake 2

Chocolaty Orange Mocha Snack Cake

Russ, my husband, has a thing for the combo of chocolate and orange. I have to admit that it’s a favorite of mine also. But then again, I’m an equal opportunity fruit/chocolate fan. Blend it with raspberry, cherry, apricots, whatever and I’ll be there banging on your door, plate in hand.

Every year at Christmas time, I get Russ one of those chocolate oranges. You know the kind; wrapped in foil, you’re supposed to strike it against a hard surface to separate the segments, etc, etc. I SAY I get it for Russ and it HAS become a tradition. But the truth is that while he loves the flavor combo, he isn’t much on candy. He prefers it in that flavor of Milano cookie (me too!) So what happens to his chocolate orange over time? Yep; you guessed it. *sheepish look* Well, I can’t just let it go to waste, now can I?! It’s rather like how every year when my brother, sister and I were kids, we would get our mom a big heart shaped box of Fanny May chocolates for Valentines Day, using her money of course. Of course, by the time our poor mother, suffering from some late night chocolate craving, got to the box that she stored in the fridge, she would usually find two or three pieces of the worst flavors left in there, surrounded by a plethora of wrappers. And those three would usually have their bottoms bitten off by yours truly.

Oops.

So, in honor of my husbands favorite flavor (honest; I haven’t eaten any yet *coughcough*), I made a loaf cake that mingles the two, but with the added bonus (totally thought of myself and my favorite coffee drink here) of making the chocolate part mocha flavored. I tried marbling it for looks, but for some odd reason, I’ve never had a lot of luck with marbling (bad butter knife skills? 😛 ) so it looks more layers, but I rather like it that way.

This isn’t in your face with either flavor; the chocolaty mocha part has a subtle flavor with a touch of orange itself from the orange oil I added and the orange part is also subtle. If you want more in your face from the flavors, add about an extra 1/2 teaspoon of orange oil to the orange part and you could probably get away with adding about 1/2 cup of mini chocolate chips and a touch more coffee powder to the chocolate part.  This is a nice simple, old fashioned loaf cake, perfect for an after school snack for the kiddos if they like a more sophisticated flavor, perfect with your morning cup of coffee or for a light dessert.

You know the drill… 🙂

By the way, I really adore all of you! <3

Chocolaty Orange Mocha Snack Cake

  • 1 cup unsalted butter, room temp
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 3 eggs
  • 1 3/4 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream (can sub a nice thick Greek yogurt if it makes you happy)
  • 2 tablespoons orange zest (or the amount that you can get from one medium orange)
  • 3/4 teaspoon orange oil, divided (you can sub orange extract, but the oil is infinitely better)
  • 2 1/2 ounces unsweetened chocolate, melted
  • 1 1/2 teaspoons instant coffee powder ( baked goods such as this are a good reason to keep a small jar of instant coffee around- it lasts forever)
  • Glaze and garnish-
  • 1/3 cup orange juice
  • 2 tablespoons sugar
  • orange zest or strips
  • chocolate shavings (I used a bitter sweet bar with almonds because it was all I had, but I actually liked the way the shaved almonds added a bit of texture and crunch to the top)
  1. Preheat oven to 350 and either grease and flour a 9 inch loaf pan or spray well with one of the flour/oil combo baking sprays. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
  2. In a medium bowl, beat the butter, sugar and vanilla extract together until light and fluffy. Add eggs, one at a time, beating well after each addition. After the last egg is added, continue beating at medium speed for a minute or two.
  3.  Add in the flour mixture and just barely mix it in. Add in the sour cream. This is a thick batter, so no, you didn’t do anything wrong.
  4. Move half of the batter to another medium bowl. To that half, add in 1/2 teaspoon of the orange oil and the orange zest. Mix just until combined.
  5. To the remaining batter, add the melted chocolate, the last 1/4 teaspoon of orange oil and the coffee powder. Mix just until combined.
  6. Spoon half of the orange batter into the prepared loaf pan. Spoon half of the chocolate batter on top of that. Repeat those layers once. Use a butter knife to dig down in there and swirl the batter together, then smooth the top. Hopefully, your mad swirling skills are better than mine 😀 Smooth the top of the batter.
  7. Bake at 350 until a skewer inserted in the middle comes out clean, 60 to 70 minutes. Cover the top loosely with foil if it starts to get too brown at the edges before it is fully baked.
  8. Let cool in the pan set on a rack set over a rimmed baking pan for about ten minutes, then carefully invert it out onto your hand, then back onto the rack to finish cooling.
  9. During the ten minutes it is in the pan, make your glaze which is easy peasy. Just combine the 1/3 cup orange juice and 2 tablespoons sugar and bring to a boil. Boil for about a minute; just long enough to dissolve the sugar.
  10. Brush the glaze over the hot cake.
  11. When the cake is completely cool, garnish with shaved chocolate and orange zest.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Chocolaty Orange Mocha Snack Cake

Chocolaty Orange Mocha Snack Cake

RumChata Tres Leches Cake With A Creamy Cinnamon Mascarpone Topping

RumChata Tres Leches Cake With A Creamy Cinnamon Mascarpone Topping 2

*Stands up at the front of the room and clears my throat* Hi there. My name is Janet and I’m a slacker. I mean, how else can I explain away an absence of almost a month? Sure, I could give you a line (truthful though it may be) about being under the weather in recent weeks. I could say that life has been busy, which it has. No one with a seven year old, other kids, a spouse and a household to care for can deny that one. But none of that is good enough. Had I really TRIED, I could have found the time and energy to post here. You ladies and gentlemen deserve nothing less than my all. In my defense, I made something (a chocolate/peanut butter bundt cake) about a week ago that I was going to post, but it turned out so badly even the kids didn’t like it. So no go. I won’t post less than delicious foods.
But I’m back. You can now be frightened. :-p
It’s been an interesting few weeks. Lots of snow, missed school days due to said snow because we live in the south, lots of cussing when the fire goes out in the house and we start to freeze to death (I died four time during the last month, but then my husband remade the fire and revived me. 😀 My toes, however, are still frozen.) and many moments of “The Momma” (that would be me) verging on insanity when no one could go outside and I got no alone time.
So what am I back with on this snowy Valentines Day? Well, anyone who likes sweet foods has heard of Tres Leches Cake, correct? It is a sponge cake that is soaked in three different types of milk. Theories abound as to where it originated, but generally, it is seen as a treat stemming from South and Central America. While I like the typical one just fine, I wanted to play with the soaking liquid a bit, so I used Rumchata in place of some of the milk.
About a year ago, I discovered the liqueur called RumChata. It’s a creamy liqueur based on Horchata, the delicious rice and milk beverage (the origins of horchata are also disputed, so I am so NOT going to get into where it came from) that is enjoyed in Mexico and has become a trendy drink in the states now, too. While we all know I tend to balk at trendiness, I bought an airplane sized bottle of the RumChata on a whim one day and absolutely loved it. I describe it as alcoholic liquid rice pudding. That is truly what it tastes like.
This cake is pretty darn easy. It’s a sponge cake, so yes, you have to separate your eggs and whips up the whites, but I have complete faith in your egg beating abilities. :-p Then all you do is whisk together the milks for the top, poke some holes in the cake and pour. Top it with the easily mixed together topping and voila, a delicious, somewhat boozy dessert (obviously just for the adults). This is the perfect treat to bring along to a book club, a dinner for adults (bring some cookies for the kids), and cut in half, makes enough for you and your sweetie with some left over. The original tres leches cake recipe that I adapted comes from Bon Appetit.
You know the drill… 🙂

RumChata Tres Leches Cake With A Creamy Cinnamon Mascarpone Topping

  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 2 tablespoons sugar
  • 2 tablespoons Rumchata
  • 1/2 cup heavy cream
  • 4 ounces mascarpone cheese, softened
  • Mascarpone topping-
  • 1/4 teaspoon cinnamon
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup RumChata
  • Soaking liquid-
  • 1/2 cup RumChata
  • 1 tablespoon vanilla extract
  • 3 egg yolks (save the rest for something like creme brulee)
  • 1 1/2 cups sugar
  • 6 egg whites
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/2 cups flour
  1. Preheat oven to 350 degrees. Grease and flour a 13×9 inch pan, preferably glass.
  2. In a small bowl, whisk together the flour, baking powder, salt and cinnamon
  3. In a large, scrupulously clean bowl, beat the egg whites at medium to high speed (I tend to start out lower and speed it up as they get firmer) until firm peaks form, about 6 minutes or so.
  4. Gradually add in the sugar, beating well. Then add in the egg yolks, one at a time, beating well after each addition..Mix in the vanilla extract.
  5. Add the flour mixture, alternating it with the 1/2 cup RumChata, starting and ending with the flour (flour, Rumchata, flour, Rumchata, flour).
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake at 350 for 25 minutes, then turn the heat down to 325 and continue baking until the cake is golden brown and the center springs back if gently pressed.
  8. Let it cool in the pan for ten minutes, then invert it onto a rack that has been placed over a rimmed cookie or baking sheet.
  9. Whisk together the milk ingredients. Poke holes all over the cake using a skewer and pour about half of the liquid slowly over the top of the cake. Let that soak in for ten minutes.Invert the cake over a large platter and drizzle the rest of the milks over the top of the cake.
  10. For the topping, simply beat together those ingredients until creamy. Dust the cake with powdered sugar, slice and serve with a dollop of the creamy topping.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

RumChata Tres Leches Cake With A Creamy Cinnamon Mascarpone Topping