Chocolate Orange Crown Cake: My 11th Bake of Christmas!

The big day is getting closer and my Chocolate Orange Chocolate Crown Cake is the perfect combination of chocolate and orange and it all comes together in this moist cake with a rich chocolate topping.

Serves 6-8

Ingredients

1 orange (Seville if available)
100g plain chocolate, broken into pieces
3 eggs
280g golden caster sugar
240ml sunflower oil
25g cocoa powder
250g plain flour
1½ tsp baking powder
1 tsp orange extract
Candied orange peel, to decorate
For the ganache

200g plain chocolate, broken into pieces
50g unsalted butter
225ml double cream
Method

1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a large silicone crown mould or the base of a 23cm round cake tin.

2. Pierce the orange with a skewer right through then cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth then allow to cool.

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. Allow to cool.

4. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate and orange extract. Sieve in the cocoa, flour and baking powder then mix well and pour into the tin.

5. 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.)

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

7. 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.

8. Spread the ganache over the cake and decorate with candied orange peel.

Happy Festive Baking!

E x