About
Chocolate orange cake may be the mixture of all of our favourite flavours on the planet - think Terry's Chocolate Orange however in sponge format! Or perhaps a jaffa cake-cake. We like the zesty freshness from the orange from the richness from the chocolate. Chocolate orange cake you're really our absolutely favourite! Someone to make once the kids go to school and also you fancy a mid-week treat on your own. Or you think you can bear to talk about it together, the chocolate orange cake is simple and fast enough to create using the kids throughout the holidays. Just make certain you receive first dibs on licking the chocolate bowl though!
- Serves: 8
- Level of skill: Easy peasy
- Costs: Mid-cost
Ingredients
- 4 large eggs
- 150g caster sugar
- 190g plain flour
- 50g cacao powder
- 1 rounded teaspoon baking powder
- 100ml mild, light essential olive oil
- Grated zest of two oranges
- Juice of just one orange
- 75g softened butter
- 175g icing sugar, sifted
- 100g plain chocolate, melted
- 25g plain chocolate, chopped
- Orange zest to brighten (if preferred)
Method
- Preheat the oven to 180C/Fan 160F/350F/gas mark 4. Line a 20cm (8-inch) round cake tin with gently oiled baking parchment paper.
- Put the eggs and sugar inside a large bowl, on the pan of simmering water. Make use of an electric whisk to whisk the eggs until creamy and thick, enough to depart a trail once the whisk heads are lifted in the mixture.
- Sift within the flour, cacao and baking powder and lightly fold in. Once the flour is nearly included, add some essential olive oil, orange zest and juice and lightly fold in.
- Pour in to the prepared tin and bake for 25-25 mins or before the cake is risen and spongy - the sponge should recover when gently touched within the center. Awesome within the tin for ten mins before transferring to some wire rack to awesome.
- For that icing, cream the butter and icing sugar along with an electrical whisk until fluffy. Add some chocolate and whisk again until smooth.
- Spread the icing over the top cold cake, then decorate using the chopped chocolate. Serve in wedges decorated with orange zest if preferred.
By Sophie Gallagher