Chocolate orange crown cake - recipe
-
Prepare
-
Serves
1 -
Cook
-
Skill
Easy
Ingredients
For the cake
- 1 Seville orange(s)
- Butter (unsalted) melted for greasing
- 100 g Dark chocolate broken into pieces
- 3 Egg(s) (free range)
- 280 g Unrefined golden caster sugar
- 240 ml Sunflower oil
- 25 g Cocoa powder
- 250 g Plain white flour
- 1½ tsp Baking powder
- Orange peel candied, to decorate
- 1 tsp Orange extract
For the decoration
- 220 g Dark chocolate broken into pieces
- 225 ml Double cream
- 50 g Butter (unsalted)
Find similar in:
-
1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and line a large silicone crown mould or the base of a 23cm/ 9inch round cake tin
-
2
Pierce the orange with a skewer right through. Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth then leave to cool.
For this step you'll need:
- 1 Seville orange(s)
-
3
Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on high, stirring after 1 minute. Leave to cool.
For this step you'll need:
- 100g Dark chocolate broken into pieces
-
4
In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the pureed orange, discarding any pips, then stir in the cooled melted chocolate.
For this step you'll need:
- 3 Egg(s) (free range)
- 280g Unrefined golden caster sugar
- 240ml Sunflower oil
-
5
Sift in the cocoa, flour and baking powder. Mix well and pour into the tin.
For this step you'll need:
- 25g Cocoa powder
- 250g Plain white flour
- 1½tsp Baking powder
-
6
Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.)
-
7
Allow to cool for 10 minutes in the tin, and then turn out on to a wire rack to cool completely.
-
8
To make the chocolate ganache, put the chocolate, butter and cream into a heatproof bowl. Bring the cream to the boil and leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake. Decorate with the candied orange peel.
For this step you'll need:
- 220g Dark chocolate broken into pieces
- 50g Butter (unsalted)
- 225ml Double cream
- Orange peel candied, to decorate