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Orange Chocolate Torte Recipe

Orange Chocolate Torte Recipe

This impressive torte is doubly delicious with chocolate in both the batter and frosting. Orange marmalade adds a bit of tartness.—Nancy Mueller, Menomonee Falls, Wisconsin
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling YIELD:9 servings


  • 1/4 cup butter, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chocolate syrup
  • 2 tablespoons water
  • 2 tablespoons orange liqueur
  • 1/2 teaspoon grated orange peel
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons orange liqueur
  • 1/2 cup orange marmalade
  • 1/3 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 cup (6 ounces) semisweet chocolate chips
  • Kumquats, optional


  • 1. Line an 8-in. square baking dish with parchment paper; coat paper with cooking spray and set aside.
  • 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a small bowl, combine the chocolate syrup, water, orange liqueur and orange peel. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water mixture.
  • 3. Pour into prepared dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 4. Split cake in half horizontally; sprinkle cut sides with orange liqueur. Place bottom layer, cut side up, on a serving plate; spread with marmalade. Top with remaining layer, cut side down.
  • 5. For frosting, in a heavy saucepan, combine cream and corn syrup. Bring to a boil, stirring constantly. Remove from the heat. Stir in chocolate chips until melted. Cool to room temperature; stir until smooth. Spread over top of cake. Garnish with kumquats if desired. Yield: 9 servings.

Nutritional Facts

1 piece equals 412 calories, 15 g fat (9 g saturated fat), 72 mg cholesterol, 188 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.