I’ve never had Chocolate Orange cake before. In fact I don’t think I’ve even seen one on offer anywhere and I have no idea why not! Chocolate and orange are a well-established hit-combination so why not a Chocolate Orange cake?
So I decided to experiment and invent one. The sponge is a basic Victoria Sponge flavoured with orange zest and it’s topped with a rich chocolate ganache and filled with buttercream. It was FAB-U-LOUS!
The chocolate ganache is quite bitter so it contrasts beautifully with the sweet buttercream in the middle of the cake and the zest orange sponge.
Orange Sponge Cake Recipe:
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- grated zest of 1 orange
Heat oven to 190C/fan 170C/gas 5.
Beat together the butter and sugar until they are light and fluffy, then add the eggs followed by the flour, baking powder, orange zest and milk.
Divide the mixture between 2 sandwich tins. It’s a good idea to line the base of the tins with baking parchment to stop the cakes sticking.
Bake for 20 minutes until the cake springs back when you press it. Turn the cakes onto a wire rack to cool.
- 100g butter, softened
- 140g icing sugar, sifted
Beat together the icing sugar and butter until fluffy and then use it to sandwich teh cake.
- 250g good quality dark chocolate, chopped
- 235ml double cream
Heat the cream in a saucepan until nearly boiling, then remove from the heat and add in the chocolate. Stir until mixed. Let it cool slightly before you spoon over the cake. It sets to a thick fudgy considencey when cold which makes it great for slicing the cake.