“Confession time. I’m addicted to chocolate! Okay, not such a world-changing declaration but it does mean I’m constantly looking for the perfect chocolate cake recipe. This one is one of the most decadent and rich recipes I’ve made so far. The addition of the sugared orange rind and juice add a great flavour and texture to the cake and the hit of chocolate ganache and butter-cream leaves me in chocoholic heaven. One piece is never enough so make sure it’s a big one then hit the gym. Enjoy!”
Chocolate Orange Cake
- Rind from 3 oranges
- 100g castor sugar
- 225g Butter
- 350g dark chocolate
- 600ml orange juice
- 400g dark brown sugar
- 3 tbs vanilla extract
- 3 eggs
- 400g self raising flour
- 1/4 cup dutch cocoa powder
- Heat the oven to 180 degrees and butter and line a 23cm cake tin.
- Peel the rind off the oranges, cover with water and bring to the boil.
- Drain and repeat another two times. On the fourth time add 100g of castor sugar to the rinds and boil until most of the water is gone leaving the rinds in a sugar syrup. Place rinds in a food processor and blitz into small pieces. Set aside.
- Put butter and chocolate in a saucepan and heat while stirring on medium until both have melted.
- Juice the oranges and add bottled juice to 600ml. Mix into chocolate mixture with sugar, vanilla and orange rinds.
- Let the mixture cool then add eggs and whisk well.
- Add flour and cocoa and stir until combined.
- Pour mixture into prepared tin and bake for 45 – 50 minutes or until a skewer inserted into the cake comes out clean.
- 200g icing sugar
- Grated rind from 1 orange
- 125g butter
- 125g cream cheese
- Process icing sugar in a food processor until all the lumps are gone.
- Add remaining ingredients and beat for 2 minutes.
- 1/2 cup cream
- 1/4 cup Cointreau
- 375g dark chocolate
- 75g butter (at room temperature)
- Bring cream and Cointreau almost to the boil and remove from the heat.
- Chop the chocolate into small pieces and add to the hot cream. Leave to sit for 1 minute.
- Stir the mixture until combined. Chop the butter into small pieces and stir into chocolate until melted.
- Pour into a bowl and leave to cool on the bench (Don’t refrigerate or it will become too hard to work with).
Putting The Cake Together
- Cut the cake in half and spread the butter-cream on the bottom half. Place the other half on top.
- Spread 3/4 of the ganache over the top and sides of the cake.
- Fill a piping bag with the remainder of the ganache and pipe swirls onto the cake.