• Ingredients: 23
  • Serves: 8

Chocolate-orange carrot cake with additional canned mandarin orange segments, drained, patted very dry.


For cake

For frosting

  • Additional canned mandarin orange segments, drained, patted very dry

To serve:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


Make cake:

  1. Step 1 Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray.
  2. Step 2 Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes.

    For this step you will need

  3. Step 3 Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick).

    For this step you will need

  4. Step 4 Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes.

Make frosting:

  1. Step 5 Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm.
  2. Step 6 Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl until fluffy.

    For this step you will need

  3. Step 7 Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake.
  4. Step 8 Arrange additional orange segments around top edge of cake. Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary.

    For this step you will need

Nutrition information

Calories 1,346 Carbohydrates 146 g (49%)
Fat 87 g (134%) Protein 12 g (24%)
Saturated Fat 21 g (103%) Sodium 886 mg (37%)
Polyunsaturated Fat 15 g Fiber 10 g (38%)
Monounsaturated Fat 47 g Cholesterol 93 mg (31%)