Chocolate, orange & hazelnut cake

Chocolate, orange & hazelnut cake

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(7 ratings)

Prep: 50 mins Cook: 50 mins plus 8 hrs drying

More effort

Serves 10

You'd never guess that this spectacular dessert is dairy-free, decorated with a zesty ganache using orange juice instead of cream

Nutrition and extra info

  • un-iced cake only
  • Dairy-free

Nutrition: per serving

  • kcal635
  • fat37g
  • saturates7g
  • carbs65g
  • sugars53g
  • fibre4g
  • protein9g
  • salt0.4g
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Ingredients

  • 175ml light-coloured olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g blanched hazelnuts
  • 100ml orange juice, plus zest 1 orange
  • 140g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g cocoa powder
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g light brown muscovado sugar

For the candied orange slices

  • 300g golden caster sugar
  • 1 large orange, cut into 3mm/1/8in slices
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

To decorate

  • 75ml orange juice
  • 100g dairy-free dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 50g blanched hazelnuts, toasted
  • 1 tsp edible gold powder (see tip)

Method

  1. Make the candied orange slices a day ahead if you can. Put the sugar and 300ml water in a medium saucepan and bring to the boil. Reduce to a gentle simmer, add the orange slices and cook for 1 hr-1 hr 10 mins or until the pith is translucent, turning occasionally. Line a baking tray with parchment. Carefully remove the slices from the syrup, place on the prepared tray and set aside to dry (at least 8 hrs) before cutting in half. Reserve the syrup.

  2. Heat oven to 180C/160C fan/gas 4. Lightly grease a loaf tin (mine was 900g) with olive oil and line with a strip of baking parchment.

  3. Grind the hazelnuts in a food processor until they resemble coarse breadcrumbs (do not blitz them too much or they will become oily), then add to a bowl along with the orange zest, a pinch of salt and the rest of the dry ingredients. Mix together until evenly combined.

  4. Pour the oil and the orange juice into a jug and mix together. Put the eggs and sugar in a tabletop mixer or large bowl and whisk together for 5-10 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted out. Slowly pour the oil mixture into the egg mixture and fold together until combined.

  5. Add the flour mixture to the egg mixture in 3 or 4 additions, folding together until combined. You can’t sieve this mixture over the eggs because of the hazelnuts, but try not to dump the flour in one place – you need to be careful and fold the batter to retain its lightness. Once fully combined, pour the batter into the prepared loaf tin and bake for 50-55 mins or until a skewer inserted into the centre of the cake comes out clean.

  6. Prick the top of the cake all over, then pour over 5 tbsp of the reserved orange syrup. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. Trim the top of the cake (keep this for a mini trifle) and turn out, cut-side down, onto a serving platter.

  7. To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag fitted with a small round piping tip. Pipe in peaks over the top of the cake, decorating with the golden hazelnuts and the orange slices. Will keep for up to 3 days in an airtight container.

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Comments, questions and tips

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bucksliz67
26th Nov, 2017
This is NOT a vegan recipe, it contains eggs
lucymaislish
10th Jun, 2017
5.05
Time consuming for all the decorative bits but makes a good cake. Worked easily and I'm not an expert baker. I might just make the cake and syrup only next time. The candied orange takes ages to dry out and I put it in the oven on 80'C which helped - suggest making it 2 days in advance. Agree with comment below that "add the remainder of the dry ingredients" means everything except sugar - I had read ahead so I didn't make that mistake. I also found the ganache totally solidified in the fridge - 5 mins in there should be enough!
lucymaislish
10th Jun, 2017
5.05
Time consuming for all the decorative bits but makes a good cake. Worked easily and I'm not an expert baker. I might just make the cake and syrup only next time. The candied orange takes ages to dry out and I put it in the oven on 80'C which helped - suggest making it 2 days in advance. Agree with comment below that "add the remainder of the dry ingredients" means everything except sugar - I had read ahead so I didn't make that mistake. I also found the ganache totally solidified in the fridge - 5 mins in there should be enough!
abbyjb
16th Apr, 2017
2.55
I found a couple of missing instructions in this recipe: 1. In the ingredients list, it should say 300ml water required to make the candied orange slices as well as 300ml sugar. I thought initially that it was a typo and should have said 300ml of water and some other mass of sugar (300g seemed an impossibly large quantity). However I ended up tipping all 300g of sugar into 300ml water and the orange slices came out well, quite moist and the reserved syrup is still a liquid after being in the fridge overnight. I wonder if PookieandMongoose was also tripped up by this omission of water in the ingredients list resulting in solid orange slices? 2. In step 3, it says to add all remaining dry ingredients to the hazelnuts and orange zest. It should say, all remaining dry ingredients except the sugar. I put the sugar in here and then when it came to beating/whisking the eggs, I had no sugar to beat in because it was already in the flour mixture. I haven't cut the cake yet so I don't know if this will have had a big impact on the consistency, but I can imagine it won't be as light. I also think the ganache consistency should maybe have more liquid - it seems to not want to stay soft for long, becoming runny very quickly on warming but also solidifying quickly on cooling. When I came to pipe mine, it became too firm and my piping bag burst and the ganache exploded out the side. This is the opposite of what PookieandMongoose experienced but I can relate to it being too runny too: I re-warmed it once already after it being too firm the first time I took it out of the fridge, but as soon as it warms a little it becomes very runny. Hence I think I might try with more orange juice next time so it has more moistness and won't melt/solidify so quickly?
PookieandMongoose
20th Jan, 2017
5.05
I will give this recipe five stars as it tastes like Terry's Chocolate Orange in cake form. However, the candied orange slices were very hard and impossible to cut, and the icing was still quite runny even after hours in the freezer. Will make again, although I'll thicken up the icing next time.
Dimitta's picture
Dimitta
14th Dec, 2016
Deliciousness! Although next time I will make the syrup a bit thinner. But all in all a gorgeous combo for my afternoon coffee :)
carmeld
6th Sep, 2016
5.05
Dairy intolerant husband loved this. Would definitely make again.
racheljackson2
13th Jan, 2016
5.05
Easy recipe to follow. Used ground almonds rather than hazelnuts and made an orange drizzle rather than the suggested topping due to time constraints. Would make again.
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bleebs
28th Dec, 2015
Note that there are a couple of errors/omissions in the recipe. Step 3 says to 'add the rest of the dry ingredients.' Just don't add the sugar at that point, even though it's dry, as you use that to beat the eggs. Also it doesn't specify whether you need to use the whole egg or just the white. Without the sugar we couldn't get the 'ribbon' using the whole eggs so we abandoned that and went with whites only, and just enough sugar to get the peaks. But despite this, and the messing around to figure it out, it was still a gorgeous Christmas offering, and thankfully, not too sweet.