Chocolate Orange Cake2014-09-10
- Servings : 4
- Cook Time : 25m
- Ready In : 35m
The ultimate chocolate cake – moist chocolate orange centre with a dreamy chocolate icing.
- 100 grams butter
- 50 grams cocoa powder
- 90 mL boiling water
- 3 large eggs
- 4 tablespoon(s) milk
- 175 grams self-raising flour
- 1 teaspoon(s) baking powder, sifted into flour
- 300 grams caster sugar
- finely grated zest of 1 orange
- 150 mL chocolate, broken into small pieces
- 150 mL thick cream
- 3 tablespoon(s) apricot jam
Preheat the oven to 180°C. Grease 2 x 20cm round tins and line the bases with baking paper. To make the sponges, measure the cocoa powder and boiling water into a large bowl and mix to a paste. Add the remaining ingredients and beat again until combined.
Divide the sponge mixture evenly between the prepared tins. Bake in the oven for about 20-25 minutes until the sponges are well risen and shrinking away from the sides of the tin. Remove the sponges from the oven, turn out of their tins onto a cooling rack and leave to cool.
For the icing and filling, put the chocolate and cream in a bowl. Then stand over a pan of simmering water for 10 minutes until melted (don’t let the bowl touch the water), stirring occasionally. Set aside to cool until it thickens to a spreadable consistency.
To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing. Top with the roughly chopped nuts to finish.