IT’S EASTER – and what better excuse do you need to make this delicious Chocolate Orange Cake. Lent, for me, usually revolves around giving up chocolate, so I always fancy something indulgent and chocolatey as an Easter Sunday reward. So here it is, simple as that – My Chocolate Orange Reward Cake.
Ingredients for Chocolate Orange Cake
for the chocolate orange cake
360g self raising flour
100g cocoa (sifted)
300g unsalted butter
360g golden caster sugar
4 medium eggs (preferably room temperature)
2 tsp orange extract (optional*)
240ml whole milk
2 large oranges (zest and 80ml of the juice)
* I say optional because I know this can be difficult to find. If you can’t get it, it doesn’t matter too much, it just gives the cake an extra kick.
for the subtle orange cream cheese frosting
220g icing sugar
65g unsalted butter (room temp)
75g cream cheese (full fat)
2 tbsp orange juice
FYI: This is only enough frosting for the middle and top layer of the cake. If you want to pop it round the sides too, double the recipe.
(a little extra orange zest and cocoa powder for decorating)
2 x 8″ round baking tins, lined with baking parchment/well greased
Preheat oven to 180oC
1) Finely zest your oranges and set aside.
2) In a medium bowl sift together the self raising flour and cocoa powder and mix together with a wooden spoon. Set aside.
3) In a large bowl whisk together the butter and sugar. Once beaten, fluffy and pale in colour add the eggs one at a time and whisk well, followed by the orange extract (if using). Once that has all come together pour in half the zest, half the flour, 40ml (half) of the juice of the orange and half of the milk. Fold together with a wooden spoon until everything has just come together, do not over-mix! Repeat with all the remaining ingredients and fold together until you have a smooth batter.
4) Pour half of the batter into one tin and the other half into the second tin. For tips on a lovely flat cake, click here and go to number 11. Smooth the top with a wooden spoon and place in the oven for about 30 mins. If you can’t fit them both on the middle shelf, swap them over half way through baking, so they get an even bake. Once done, a skewer inserted will come out clean. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
For the frosting
5) While the cakes are in the oven it’s time to make the subtle orange cream cheese frosting. In a large bowl carefully whisk together the butter and icing sugar. This can be messy, I start with a wooden spoon and then once it begins to come together, I use the whisk. Next pop in the cream cheese and orange juice and whisk on a medium-high speed for at least 4 minutes. Done.
6) Once the cakes have cooled, pop half the frosting in the middle of one of the cakes and spread out towards the edges. (If you have a slight dome on the cake, use a sharp knife to slice the top off so it’s completely flat) Place the other cake on top and repeat. (I leave a little space around the edge of the cake just cos I think it looks quite pretty)
7) Dust a little cocoa powder and orange zest on top for a little decoration and you’re done. Simple and delicious – Easter Sunday never tasted so good…!
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