When my dad told me he needed to take in cake for his work place "fuddle" (I know. don't ask. Is this even a real word? its basically a 'workplace food party where everyone chips in' according to certain middle aged civil servants), I immediately thought 'chocolate-orange'; an unbeatable combo that is always a crowd pleaser. Surprisingly, I've never actually made a chocolate orange flavoured cake before, but I knew this would be a winner.
Recipe credit goes to Fauzia from www.fauziaskitchenfun.com. However, I altered it slightly and used my own frosting recipe.
Ingredients
125g butter/baking spread, softened
50g semi-sweet or regular plain chocolate
2 large eggs (or 3 small ones)
150g caster sugar
150gm plain flour
30gm cocoa powder
1/4 tsp. salt
2 tsp. baking powder
50ml milk
1 tsp.vanilla essence
blended orange (as prepared below and completely cooled)
Instructions
To begin you will need 1 small orange - preferably the seedless kind.
Wash the orange and pierce it once right through the center from top to bottom using a skewer. Put the orange in a small pot, add enough water to immerse it and bring to a boil. Let it simmer for about 20 minutes or until very soft. Drain from the water, then let it cool down slightly. Cut off the top of the orange and then cut the orange into quarters. Remove any seeds or the middle stringy bits and discard. Cut up the rest of the orange and put it in a blender or processor. Blend until smooth. Now set this mixture aside to cool completely.
-Line your muffin tray with paper cases. Preheat the oven at 180 C
-Make sure ALL your ingredients are at room temperature.
-Chop the chocolate and melt it.
-Sift the flour, cocoa powder, salt and baking powder. Set aside.
-In a large bowl, add your softened butter and grinded sugar, beat until light and fluffy. Add the vanilla essence and eggs one at a time, beating well after each addition.
-Add the melted chocolate and milk and beat it in well until combined and smooth. Next add the puréed orange and beat it well.
-Now add the flour/cocoa combination in three batches, mixing well after each addition. Mix until just combined. Do not over-beat the batter.
-Bake for 18-20 minutes.
Frosting
This is kind of a buttercream/whipped cream hybrid. The addition of cream makes it lighter and taste better too.
100g butter, left at room temp until very soft
150g icing sugar
3 tbsp. cocoa powder
30g melted dark chocolate
150ml double cream
a few drops of chocolate essence (optional)
-Beat the butter until smooth and paler in colour. Sift in the icing sugar and cocoa. Beat for a couple more minutes until pale and creamy. Beat in the melted chocolate and essence (if using).
-Lastly, beat in the cream lightly.
This frosting pipes really well but can be spread with a spoon, if wished.
-After piping, top with white chocolate curls, Terry's Chocolate Orange segments and a sprinkling of edible glitter.
-Line your muffin tray with paper cases. Preheat the oven at 180 C
-Make sure ALL your ingredients are at room temperature.
-Chop the chocolate and melt it.
-Sift the flour, cocoa powder, salt and baking powder. Set aside.
-In a large bowl, add your softened butter and grinded sugar, beat until light and fluffy. Add the vanilla essence and eggs one at a time, beating well after each addition.
-Add the melted chocolate and milk and beat it in well until combined and smooth. Next add the puréed orange and beat it well.
-Now add the flour/cocoa combination in three batches, mixing well after each addition. Mix until just combined. Do not over-beat the batter.
-Bake for 18-20 minutes.
This is kind of a buttercream/whipped cream hybrid. The addition of cream makes it lighter and taste better too.
100g butter, left at room temp until very soft
150g icing sugar
3 tbsp. cocoa powder
30g melted dark chocolate
150ml double cream
a few drops of chocolate essence (optional)
-Beat the butter until smooth and paler in colour. Sift in the icing sugar and cocoa. Beat for a couple more minutes until pale and creamy. Beat in the melted chocolate and essence (if using).
-Lastly, beat in the cream lightly.
This frosting pipes really well but can be spread with a spoon, if wished.
-After piping, top with white chocolate curls, Terry's Chocolate Orange segments and a sprinkling of edible glitter.
