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Chocolate-Orange Cake with Ganache Glaze

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Chocolate-Orange Cake with Ganache Glaze
  • Prep 40 min
  • Total 2 hr 30 min
  • Servings 10
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With Betty Crocker® Gluten Free devil’s food cake mix, you can easily make this elegant layer cake featuring an orange filling and rich chocolate glaze.
By Betty Crocker Kitchens
Updated Aug 18, 2011

Ingredients

Cake

Filling

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 1/2 teaspoons grated orange peel

Glaze

  • 6 oz semisweet baking chocolate, finely chopped
  • 1/2 cup whipping cream
  • 4 teaspoons butter

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour).
  • 2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    Meanwhile, in 1-quart heavy saucepan, mix sugar and cornstarch. Gradually stir in orange juice, 1/4 cup water and the egg yolks. Cook over medium heat, stirring constantly, until thickened. Cook and stir 1 minute longer. Remove from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling to small bowl. Cover; refrigerate 30 minutes.
  • 5
    In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until room temperature.
  • 6
    Split cake horizontally to make 2 layers. On cut side of bottom layer, spread filling; cover with top layer. Pour glaze over top of cake; spread glaze to edge of cake and allow to drizzle down side of cake. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a white chocolate glaze, substitute 6 oz white baking chocolate bars or squares for the semisweet chocolate.
  • tip 2
    For a smooth filling, mix the sugar and cornstarch thoroughly before adding liquid. This keeps the cornstarch from developing lumps during cooking.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

490 Calories, 25g Total Fat, 4g Protein, 60g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
15g
74%
Trans Fat
1/2g
Cholesterol
150mg
51%
Sodium
360mg
15%
Potassium
125mg
4%
Total Carbohydrate
60g
20%
Dietary Fiber
2g
8%
Sugars
41g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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