Chocolate Orange Cake
Oven Time : 25 mins
www.odlums.ie
/recipes/chocolate-orange-cake/
What you need:
- 200g/7oz Odlums Cream Plain Flour
- 1 rounded teaspoon Odlums Baking Powder
- 4 Large Eggs
- 150g/5oz Shamrock Golden Caster Sugar
- 50g/2oz Cocoa Powder
- 100ml Sunflower Oil or Light Olive Oil
- Rind of 2 Oranges, grated
- Juice of 1 Orange
- Few Drops Goodall's Orange Essence
- Broken pieces of chocolate (optional)
To Decorate
- 175g/6oz Chocolate
- 170ml Cream
- Orange Rind
How to:
- Preheat oven to 180°C/350°F/Gas 4. Line a 20cm/8" deep cake tin with baking parchment.
- Place eggs and sugar in a bowl over a pan of simmering water. Using electric mixer, whisk until thick and creamy and doubled in size.
- Sieve over the flour, baking powder and cocoa and gently fold in. When almost mixed in, add the oil, juice, rind (and chocolate pieces, if using). Gently fold in.
- Transfer to prepared tin and bake for approx. 25 minutes, or until cake is risen and spongy when lightly pressed in the centre and skewer comes out clean.
- Cool in tin for 10 mins before transferring to wire tray to cool fully.
- For the icing, combine the chocolate and cream in a bowl over a pan of simmering water until chocolate is melted. Stir occasionally. Remove from the heat.
- Spread icing over top and sides of cake. Decorate with orange rind swirl. Enjoy!
What you need:
- 200g/7oz Odlums Cream Plain Flour
- 1 rounded teaspoon Odlums Baking Powder
- 4 Large Eggs
- 150g/5oz Shamrock Golden Caster Sugar
- 50g/2oz Cocoa Powder
- 100ml Sunflower Oil or Light Olive Oil
- Rind of 2 Oranges, grated
- Juice of 1 Orange
- Few Drops Goodall's Orange Essence
- Broken pieces of chocolate (optional)
To Decorate
- 175g/6oz Chocolate
- 170ml Cream
- Orange Rind
How to:
- Preheat oven to 180°C/350°F/Gas 4. Line a 20cm/8" deep cake tin with baking parchment.
- Place eggs and sugar in a bowl over a pan of simmering water. Using electric mixer, whisk until thick and creamy and doubled in size.
- Sieve over the flour, baking powder and cocoa and gently fold in. When almost mixed in, add the oil, juice, rind (and chocolate pieces, if using). Gently fold in.
- Transfer to prepared tin and bake for approx. 25 minutes, or until cake is risen and spongy when lightly pressed in the centre and skewer comes out clean.
- Cool in tin for 10 mins before transferring to wire tray to cool fully.
- For the icing, combine the chocolate and cream in a bowl over a pan of simmering water until chocolate is melted. Stir occasionally. Remove from the heat.
- Spread icing over top and sides of cake. Decorate with orange rind swirl. Enjoy!
