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Chocolate-Orange Cake with Ganache Glaze (Gluten Free)

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  • 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.
Created Sep 8, 2011
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Ingredients

  • 1 box Betty Crocker* Gluten Free Devil’s Food Cake Mix
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) butter, softened
  • 3 eggs
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (25 mL) cornstarch
  • 1/2 cup (125 mL) orange juice
  • 1/4 cup (50 mL) water
  • 2 egg yolks, lightly beaten
  • 2 tbsp (25 mL) butter
  • 1 1/2 tsp (7 mL) grated orange peel
  • 1 cup (250 mL) semisweet chocolate chip (or 6 oz/squares semisweet baking chocolate, finely chopped)
  • 1/2 cup (125 mL) whipping cream
  • 4 tsp (20 mL) 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.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
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