Chocolate and Orange Cake

2014-02-25

Hi all,
So on Sundays I like to bake and this week I decided to try a chocolate orange cake. I found the original recipe here and essentially followed it, which a few changes mostly because I was a bit lazy or working with what I already had in my house. So here it is: 

First preheat your oven to 350F/180C

First you will need 1 orange, the original recipe called for a seville orange, which according to the man who works at the grocery store is a very dry orange. I went for a navel orange instead because we already had one.  Pierce the orange straight through with a skewer (or knife if your mother moved the skewers somewhere and you can find them) and boil it for 30 minutes until it's soft. 
Once you've cooked your orange blend it up, all of it, I used my magic bullet. Plus side of using a navel orange is that there shouldn't be any seeds for you to deal with. 


You will also need 100 grams of chocolate, I used organics brand semisweet chocolate baking chips, but I think that any plain darker/semisweet chocolate would work. Melt them on the stove double boiler style, or use the microwave like I do. Microwave for about 2 minutes, string after each minute. Set aside to cool. 

You should end up with something like this
That's really the most time consuming part of the recipe. The rest is mixing everything into a bowl.


Next mix together the eggs, oil and sugar (the original recipe called for caster sugar, I used regular granulated sugar and it worked fine, also I used the cup shown which is 235ml for the oil and guessed for the last little bit). 


After that beat in the orange watching out to remove any seeds (if you used an orange that has any) and mix in the chocolate.


After thats been all mixed sift in the cocoa powder, flower and baking powder. I'm not sure if a sifter is entirely necessary but it definitely helps with the lumps. Especially since cocoa powder loves to clump up. 

Now transfer the batter into a greased (with butter) and floured 9 inch round cake pan. The batter isn't the thinest batter I've ever seen so you'll need to help it out of the bowl with a spatula. 
Cook for 40-55 minutes. I covered mine after about 30 minutes with tinfoil on the top around the edges to stop it from browning and getting all crispy and took it out after about 40-45 minutes. My oven is known to cook things quickly, and I'm at a pretty high altitude which can sometimes affect cooking. Overall I'm not sure why mine took 10 minutes less than the original recipe, so just be sure to watch your cake. 

My cake fell apart when I tried to flip it over, can ya tell?
For the icing I used 200g of mixed dark and semi sweet chocolate chips and about 2/3 of a small carton of whipping cream (about 170ml). Boil the cream and pour it over the chocolate chips, leave it for a moment and then mix them together. Let that cool down until you can spread it over the cake, I left mine for about 2 hours (you probably won't need that much time, but I accidentally took a nap so I couldn't tell you for sure) and then ice your cake. Because we don't have double cream in Canada I had to use whipping cream which isn't as thick so don't add as much as the original recipe calls for. 

This was my finished product. At this point you may want to stick it in the fridge to harden up the icing a bit, or just serve straight away while its still warm and doubly delicious. 

I think this tastes almost identical to a Terry's Chocolate Orange which is exactly what I was hoping for. I also love how easy it was to make. 

Ingredients: 
1 orange
100g chocolate 
3 eggs
280g sugar
240ml sunflower/vegetable oil
25g cocoa powder
250g flour 
1.5 tsp baking powder

Icing
200g chocolate 
225ml (probably less) whipping cream

I hope your cake turns out delicious! 
- Miranda