Dark Chocolate and Orange Cake

This past Friday I had a cake craving. I didn’t care what cake it was, except that it had to be a proper cake, cut into proper slices – no Swissroll or cupcake would do. Relinquishing control, I asked my husband to choose the flavour – dark chocolate and orange it was. This was quickly whipped up, and promptly devoured. Exceeding all expectations, this was definitely a cake I’d make again – moist and chocolaty, not too sweet, it ticked all the boxes. A definite regular in our household. . .

#81

For the cake:

  • 1 cup water
  • 1 tsp Eat.art Persian Blue salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 3 tsp baking powder
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 4 tbsp fresh orange zest
  • 1 3/4 cups cake flour

For the icing:

  • 350g milk chocolate, melted 3 heaped tbsp cocoa powder
  • 80g butter, softened
  • 2 tbsp fresh orange zest

Heat oven to 180°C. Smear two 20 cm round cake tins with butter and dust with flour. Stir together all your dry ingredients – sugar, flour, cocoa, baking powder, orange zest and salt in large bowl. Add the wet ingredients: eggs, milk, and oil before beating on a medium speed with a stand mixer or hand mixer, until the batter is smooth.  Divide the batter equally between the tins.

Bake for 30 to 35 minutes or until a skewer inserted into the middle of the cake comes out cleanly. Allow to cool in the pans for 15 minutes, before turning out on to wire racks.

For the icing, add the melted chocolate to a bowl, with the softened butter and orange zest. Sieve in the cocoa powder and beat the mixture with a wooden spoon or stand mixer until smooth. Divide the mixture equally on top of each cake – place them on top of each other if you prefer for a double layered cake, or invite friends over and enjoy each separately!

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