This chocolate orange cake is made in a crown shape which makes it a really fun table centre. It features a whole orange which really brings the orange flavour to life. Eric Lanlard showed how to bake this cake on Baking Mad with Eric Lanlard on Channel 4.
13 ingredients8 steps
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and line a large silicone crown mould or the base of a 23cm/ 9inch round cake tin
Step 2
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 then leave to cool.
Ingredients for this step
1Seville orange
Step 3
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. Leave to cool.
Ingredients for this step
100gDark chocolate
Step 4
In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the pureed orange, discarding any pips, then stir in the cooled melted chocolate.
Ingredients for this step
3Free range medium eggs
280gBillington's Unrefined Golden Caster Sugar
240mlSunflower oil
Step 5
Sift in the cocoa, flour and baking powder. Mix well and pour into the tin.
Step 6
Bake in the centre of the oven for 35-40 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.)
Step 7
Allow to cool for 10 minutes in the tin, and then turn out on to a wire rack to cool completely.
Step 8
To make the chocolate ganache, put the chocolate, butter and cream into a heatproof bowl. Bring the cream to the boil and leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake. Decorate with the candied orange peel.
Ingredients
MetricImperial
For The Cake
1Seville orange
100gDark chocolate
3Free range medium eggs
280gBillington's Unrefined Golden Caster Sugar
240mlSunflower oil
25gCocoa powder
250gAllinson's plain white flour
1.5 tspBaking powder
PinchOrange peel
1 tspNielsen-massey orange flavouring
For the decoration
220gDark chocolate (broken into pieces)
225mlDouble cream
50gButter (unsalted)
Utensils
Silicone crown mould
Mixing bowl
Saucepan
Sieve
Cooling rack
2 Baker Ratings
Could you please convert to American measurements ? thank you.
Love this?
Simple and delicious recipe, good balance of chocolate and orange flavours, cake is light in texture but intense in flavour and the addition of the ganache makes it perfect!
