Chocolate orange cake
- Good Food team
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Cuts into 10 slices
Easy
Prep: 40 mins
Cook: 1 hr and 30 mins
Plus cooling time
A star rating of 4.5 out of 5.110 ratingsRate
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Bake this decadent dark chocolate and orange cake for a special occasion or afternoon tea treat. Top with a layer of rich ganache and candied orange peel
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Ingredients
Nutrition
Units:
MetricUS
-
1 Seville orange
-
a little melted butter
for greasing
-
100g plain chocolate
broken into pieces
-
3 eggs
-
280g caster sugar
-
240ml sunflower oil
-
25g cocoa powder
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250g plain flour
-
1½ tsp baking powder
-
orange candied peel
to decorate
For the chocolate ganache
-
200g plain chocolate
broken into pieces
-
225ml double cream
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
-
step 1
Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
-
step 2
Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
-
step 3
In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
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step 4
Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
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step 5
Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.
Recipe from Good Food magazine, January 2003
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A star rating of 4.5 out of 5.110 ratings
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