Member recipe

Chocolate Orange Yoghurt Cake

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Cooking time

Prep: 20 minutes Cook: 50 minutes 10 minutes rest time for cake before removing from tin and time for cake to completely cool

Skill level

More effort

Servings

Serves 12

A delicious moist orange chocolatey cake based on a drizzle cake recipe.

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Ingredients

Cake

  • 1 ½ cups (190g) all-purpose flour minus 5 tablespoons
  • 5 tablespoons cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (240 ml) plain whole-milk yogurt
  • 1 1/3 cups (280g) sugar, divided
  • 3 extra-large eggs
  • 3 oranges zest
  • ½ teaspoon pure vanilla extract
  • ½ cup (120 ml) vegetable oil
  • 1/5 cup (100 ml) freshly squeezed orange juice

For the Glaze

  • 1 cup (110g) icing/confectioners’ sugar
  • 2- 3 tablespoons freshly squeezed orange juice
  • (Optional: cocoa powder to taste)

OR Alternative Chocolate Orange Fudge Glaze

  • 30g quality orange chocolate (I use green and blacks)
  • 55g butter
  • 3 tablespoons milk
  • 275g icing/ confectioners sugar (more if needed)
  • 1 pinch salt
  • 1 tablespoon coca
  • 1 tablespoon freshly squeezed orange juice

Method

  1. Preheat the oven to 350 F/ 180 C degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan (2lb loaf tin). Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, cocoa, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup (200g) sugar, the eggs, orange zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

  2. Meanwhile, cook the 1/5 cup (100ml) orange juice and remaining 1/3 cup (80g) sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

  3. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the orange-sugar mixture over the cake and allow it to soak in. Cool.

  4. For The Glaze: Combine the confectioners’ sugar and orange juice (and cocoa if required) and pour over the cake.

  5. OR Alternative Fudgy Glaze: In a large saucepan over medium heat, combine orange chocolate, butter and milk. Bring to the boil, stirring frequently. Remove from heat stir in orange juice thoroughly then beat in icing sugar, salt and vanilla. Beat until smooth, adjusting consistency with more milk or sugar, if necessary.

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