CHOCOLATE ORANGE CAKE | DESSERT RECIPES | GOODTO
Provided by: Jessica Dady
Prep time: 15 minutes
Cook time: 25 minutes
Yield: Serves: 8
|4 large eggs|
|150g caster sugar|
|190g plain flour|
|50g cocoa powder|
|1 rounded tsp baking powder|
|100ml mild, light olive oil|
|Grated zest of 2 oranges|
|Juice of 1 orange|
- Preheat the oven to 180ºC/Fan 160ºF/350ºF/gas mark 4. Line a 20cm (8-inch) round cake tin with lightly oiled baking parchment paper.
- Place the eggs and sugar in a large bowl, over a pan of simmering water. Use an electric whisk to whisk the eggs until creamy and thick, enough to leave a trail when the whisk heads are lifted from the mixture.
- Sift over the flour, cocoa and baking powder and gently fold in. When the flour is almost mixed in, add the olive oil, orange zest and juice and gently fold in.
- Pour into the prepared tin and bake for 20-25 mins or until the cake is risen and spongy – the sponge should bounce back when lightly touched in the centre. Cool in the tin for 10 mins before transferring to a wire rack to cool.
- For the icing, cream the butter and icing sugar together with an electric whisk until fluffy. Add the chocolate and whisk again until smooth.
- Spread the icing over the top of the cold cake, then decorate with the chopped chocolate. Serve in wedges decorated with orange zest if desired.
@context https//schema.org, Calories 575 Kcal, SugarContent 50.5 g, FatContent 29.4 g, SaturatedFatContent 11.3 g, SodiumContent 0.31 g, ProteinContent 8.5 g, CarbohydrateContent 68.3 g
THREE-INGREDIENT CHOCOLATE CAKE | TERRY’S CHOCOLATE ORANGE RECIPE
Provided by: Sarah Rainey
Yield: Serves 8-10 (generous slices)
Preheat the oven to 195°C/175°C fan, and grease and line the cake tin.
Put 450g chocolate orange and all the butter in a small heatproof bowl suspended over a saucepan of boiling water, and heat gently until they melt, or microwave them in 20-second bursts until they’ve completely melted. Mix sparingly – you don’t want the chocolate to go grainy.
Meanwhile, break the eggs into a large bowl and whisk until pale and fluffy. Do this for longer than you think you should – when you’re just about ready to stop, give it another 30 seconds. All the air in the cake comes from the eggs, so give them a good 5 minutes with an electric whisk (double this time if you’re doing it by hand).
Take the chocolate and butter mixture off the heat, and allow to cool slightly. Transfer the mixture to a large bowl and slowly add the whisked egg, one spoonful at a time, folding it in gently. Continue until you’ve added all the egg and it’s completely combined.
Pour the cake mix into the tin and bake for 40 to 45 minutes, or until the top is just set. Don’t over-bake – you want it to stay nice and squidgy inside.
Allow the cake to cool completely in the tin before serving. Use the remaining segments of chocolate orange to decorate it, or melt them and drizzle over the top.
The cake tastes best slightly chilled – when the goo sets to a wobbly mousse – and it’ll keep in the fridge for up to 5 days.
CHOCOLATE ORANGE CAKE RECIPES | BBC GOOD FOOD
Provided by: Good Food team
|Chocolate orange cake recipes|
ORANGE WHITE CHOCOLATE CAKE
Provided by: the desserted girl
Total time: 80 minutes
Prep time: 40 minutes
Cook time: 40 minutes
|1 and 1/3 cups all-purpose flour (160 gms)|
|1 tsp baking powder|
|1/2 tsp baking soda|
|1/4 tsp salt if using unsalted butter|
|125 gms butter, at room temp|
|3/4th cup caster sugar (140 gms)|
|Zest of 2 oranges|
|2 eggs, at room temperature (see notes)|
|1/2 tsp vanilla extract|
|1/3 cup thick, plain yoghurt at room temp (80 ml)|
|1/4 cup fresh orange juice (60 ml; from the orange you zested above)|
|3/4th cup white chocolate chips (or finely chopped white cooking chocolate)|
|1/2 cup whipping cream (regular cream is ok too if you don't plan to whip the ganache)|
|Zest of 1 orange|
- Preheat the oven to 175 C. Grease a 9-inch springform pan and set aside.
- In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, beat the butter, sugar and orange zest with a hand mixer on low-medium speed till light and fluffy, about 2 minutes. Add the eggs and vanilla and beat on low speed till combined.
- Add a few tablespoons of the flour mixture to stabilise the batter, then stir in the yoghurt and orange juice. The flour prevents the batter from splitting when the citric acid goes in.
- Now slowly add the rest of the flour mixture, and fold with a spatula or beat on low speed with the hand mixer till you have a smooth batter but do not over-mix. The batter is fairly thick.
- Spread the batter in the prepared pan, smoothening the top. Bake for 35 to 40 minutes, covering the top loosely with foil if it's browning too quickly. Bake until the top is golden-brown, and a toothpick comes out clean (I usually start checking at about 30 mins). This cake doesn't dome so you'll have a fairly flat surface for frosting.
- Allow the cake to cool in the pan for about 30 minutes, then remove the sides of the pan and let it cool completely to room temperature.
- In the meantime, make the frosting. Add the white chocolate chips to a bowl. Combine the cream and orange zest in a small saucepan and heat on low until hot and barely simmering.
- Pour the cream over the chocolate chips and set aside for about 5 minutes, uncovered. Then stir slowly with a silicone spatula to melt the chips completely and you'll have a smooth, slightly runny ganache. Let it cool further for about 20 minutes. At this point you can refrigerate till it reaches your desired thickness if you'd prefer not to whip it. If you do plan to whip it (recommended!), refrigerate for at least 1 hour.
- Use a hand mixer on medium-high speed to whip the ganache till it forms soft, rounded peaks. The white chocolate creates a slightly more sticky, marshmallow-y consistency so I found whipping to fully stiff peaks took more work, but it's perfectly light and airy at the soft peak stage too. The colour of the ganache will change from cream-ish to white once it's been whipped. (see photos below)
- Spread the ganache all over the cooled cake, decorate with more orange zest and if you'd like the frosting to set a bit, refrigerate for 20 minutes. Otherwise, slice immediately and dig in!
- Store in the fridge for 4 to 5 days and in the freezer for a couple of weeks. Bring to room temperature before eating. Happy baking!