Recipe: Mexican Chocolate Orange Cappuccino Cake
Description:
This Mexican Chocolate Orange Cappuccino Cake is a delightful treat that marries rich flavors with hints of Mexican spices and citrusy goodness. It’s a decadent dessert perfect for any occasion, whether it’s a special celebration or just a weeknight indulgence. Despite its fancy appearance, this cake is surprisingly easy to make, thanks to the clever use of a doctored-up cake mix and store-bought frosting. So let’s dive into the recipe and indulge in this delightful creation!
Cooking Time: 25 minutes
Preparation Time: 40 minutes
Total Time: 1 hour and 5 minutes
Serving: 10-12 thin slices
Ingredients:
- 1 box chocolate fudge instant pudding mix
- 2 tablespoons orange zest
- 1 teaspoon cinnamon
- 1 cup sour cream
- 1 cup brewed coffee
- 1/2 cup canola oil
- 4 eggs
- 1 tablespoon orange liquor (optional)
- 1/4 cup orange marmalade
- 1 can purchased frosting
Instructions:
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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare Cake Pans: Grease and flour three 9 or 8-inch round cake tins to prevent sticking.
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Mix Batter: In a large mixing bowl, combine the cake mix, dry pudding mixes, 1 tablespoon of orange zest, cinnamon, sour cream, brewed coffee, canola oil, eggs, and orange liquor (if using). Use an electric mixer on low speed to carefully incorporate each ingredient, one at a time, until a smooth batter forms.
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Beat Batter: Once all the ingredients are well combined, increase the mixer speed to medium and beat the batter for 2 minutes until it becomes light and fluffy.
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Pour Batter: Evenly divide the batter among the prepared cake pans, and smooth the tops with a spatula.
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Bake: Place the cake pans in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Cool Cakes: Allow the cakes to cool in the pans on wire racks for 15 minutes. Then, carefully remove the cakes from the pans and let them cool completely, which should take about 30 minutes.
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Prepare Frosting: While the cakes are cooling, prepare the frosting by mixing the purchased frosting with 1 tablespoon of orange liquor and 1 teaspoon of orange zest.
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Assemble Cake: Once the cakes are completely cooled, it’s time to assemble the cake. Place one cake layer on a serving platter and spread half of the orange marmalade evenly over the top.
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Add Layers: Gently place the second cake layer, top side down, onto the marmalade layer. Then, spread the remaining marmalade over the top of this layer.
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Top Layer: Finally, place the third cake layer on top, ensuring it’s top side up.
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Frost Cake: Frost the sides and top of the cake with the prepared frosting, creating a smooth and even layer.
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Chill: For best results, chill the assembled cake in the refrigerator for at least 1 hour before serving. This will allow the flavors to meld together and make it easier to slice.
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Storage: Any leftovers can be stored in the fridge to maintain freshness.
Note: If you live at a high altitude, you may need to adjust the recipe by adding 1/4 cup of flour to the dry cake mix to ensure proper consistency.
Indulge in the rich flavors of this Mexican Chocolate Orange Cappuccino Cake, and enjoy a slice of decadence with every bite! 🍰✨
