There’s absolutely a time and place for a box cake—sometimes you just need that quick, reliable fix. But here’s the secret: with just a few simple tweaks, you can transform a boxed mix into something truly extraordinary. This Elevated Chocolate Box Cake takes all the ease of a mix and adds a luxurious orange mascarpone filling, a silky layer of store-bought chocolate icing, and a topping of candied orange peel. You truly wont know this one ever started with a box! K let’s get into it!
Elevated Chocolate Box Cake with Candied Oranges and Mascarpone Filling
Starting with a simple chocolate box cake mix and a store-bought frosting, just a few easy additions will elevate this dessert into something unforgettable.
Equipment
- 3 or 4 8" round cake pans
- 1 hand or stand mixer
Ingredients
Candied Orange Peel (you can make your own or use store bought)
- 3 cups water
- 1 large navel orange, peeled
- 1/4 cup granulated sugar
Simple Syrup
- 3/4 cup granulated sugar
- 3/4 cup water
Cake
- 2 375 gram pkg Devils food chocolate cake mix, I use Betty Crocker
- 1½ cups milk
- 1/2 cup orange juice, preferably freshly squeezed
- 1 tbsp orange zest
Mascarpone filling
- 8 ounces marscapone
- 1 cup 35% heavy cream
- 1/4 cup powdered sugar, also known as confectioners sugar
- 1 tbsp orange juice, preferably freshly squeezed
- 1 tbsp orange zest
Orange Chocolate Frosting
- 340 grams store bought chocolate frosting, 12 ounces
- 2 tbsp orange juice, preferably freshly squeezed
- 1 tsp orange zest
- 1 tsp vanilla extract
Instructions
- Prepare the orange peels: You can make your own (following my recipe instructions) or use store-bought for convenience. *If you are making my version, please note that the orange peels need to dry on the wire rack overnight, so you'll want to start this recipe in advance.Start by washing and thoroughly drying your orange. Slice off the top and bottom, and score the peel vertically into 4 sections. Carefully remove the peel, leaving as much pith attached as possible. Cut the peel into 1/8-inch strips, trimming any excess pith.In a small saucepan, bring the 3 cups of water to a boil. Once boiling, add the orange peels and boil over medium-high heat for about 10 minutes. Drain well, then rinse the peels under cold water and drain again. Set aside momentarily.
- Prepare the simple syrup: Using the same saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a boil. Add the orange peels back in, and cook on medium heat, ensuring it stays at a boil, for 10 minutes. Then, using a slotted spoon, transfer the peels to a wire rack set over a baking sheet and allow them to cool for about 1 hour.Once cooled, place the remaining sugar in a bowl (1/4 cup). Working with a few orange peels at a time, toss them in the sugar until they’re evenly coated. Then return them to the wire rack and repeat this process until all the peels are coated. Once they’re done, set them aside while you prepare the cake. Allow the candied orange peels to dry on the wire rack overnight. You can store these in an airtight container for up to 2 weeks if desired.
- Prepare the cake: Grease 3 or 4, 8 inch round baking pans and set aside until ready to use. Prepare the cake mix according to the package directions, replacing the water with a combination of milk and freshly squeezed orange juice. Add the orange zest and mix until fully incorporated.Please note, for this recipe, I used 2 boxes of Betty Crocker cake mix. Each box calls for 1 cup of water, making 2 cups total. Instead, I used 1½ cups of milk and ½ cup freshly squeezed orange juice. Divide the batter evenly among your round cake pans. Bake according to the package directions or until a toothpick inserted into the centre comes out clean.Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the mascarpone filling: While the cakes are cooling, in the bowl of a stand mixer (or a large bowl with a hand mixer), combine mascarpone, powdered sugar, fresh orange juice, and orange zest. Mix until smooth and fully combined. Then, add the whipping cream and beat on high until stiff peaks form—be careful not to overmix. Refrigerate the filling for about 15 minutes before assembling your cake.
- Prepare the orange chocolate frosting: In a large mixing bowl, combine all of the orange frosting ingredients and mix until well combined.
- Assemble: Place one cake layer on a serving platter. Spread an even layer of mascarpone filling on top, then top with another cake layer. Repeat this process until all cake layers are stacked, evenly distributing the mascarpone filling between each layer, based on whether you have 3 or 4 layers. Finish by smoothing the orange chocolate frosting over the top and sides.
- Garnish: finish with the candied orange peels, and refrigerate until ready to eat. Slice, serve and enjoy.
Nutrition
Calories: 295kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 70mg | Potassium: 134mg | Fiber: 1g | Sugar: 32g | Vitamin A: 520IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
What type of chocolate box cake should I use?
I use the Devil’s Food Chocolate Cake Mix from Betty Crocker, but you can use any chocolate cake mix you prefer. Just note, for my recipe, I used 2 boxes of Betty Crocker, each calling for one cup of water. I replaced the total 2 cups of water with 1½ cups milk and ½ cup fresh orange juice. If your cake mix calls for a different liquid amount, adjust accordingly.
Do I need to use freshly squeezed orange juice?
Not necessarily, but it does taste better. If you are opting for the store-bought juice, just get something high quality.
