Chocolate orange crown cake - recipe

Chocolate orange crown cake

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For the cake

For the decoration

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  1. 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. 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. 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. 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. 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. 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. 7

    Allow to cool for 10 minutes in the tin, and then turn out on to a wire rack to cool completely.

  8. 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

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