Easy Orange Cake Recipe With Chocolate Drizzle
"This orange cake recipe is unique in that it uses an upside down orange cake sponge as the base for a lavish chocolate drizzle. In five minutes, whisk up the orange sponge batter and season with fresh orange juice and slices; bake in the oven, and voila... ready for you to personalize. This cake is perfect for every occasion, whether it's an afternoon tea, a mid-morning snack, or an after-dinner treat, thanks to the freshness and lightness of the citrus and the richness of the chocolate."
Serves16 portions
Preparation Time10 min
Cooking Time30 min
Cooking MethodOven
Ingredients
- 1 teaspoon Dark Cocoa Powder
- 2 each Oranges - Peeled and cut in rounds about 5mm thick
- 225 gram Room Temperature Unsalted Butter a bit extra for buttering the cake pan
- 225 gram Caster Sugar
- 4 each Whole Eggs Room Temperature
- 1 teaspoon Baking Powder
- 250 gram Self Raising Flour
- 100 gram Dark Chocolate
-
Warm up the oven to 180 degrees Celsius (FAN), 350 Fahrenheit FAN, gas 6 or static oven 200 degrees Celsius or 400 Fahrenheit.
-
Prepare the cake pan: Line the bottom of the cake pan with some baking paper; butter the sides of the tin and then cover with cocoa powder. To remove the excess, bang the sides of the tin and shake the powder out.
-
Prepare the oranges: You will want different parts of the oranges for this recipe: the zest of half an orange, one tablespoon of fresh orange juice and enough orange roundels to decorate the cake as desired, which should be about 0.2 inch (5mm) thick. Put the slices of orange on the bottom of the cake pan as desired.
-
Prepare the orange sponge: In the mixing bowl, add the unsalted butter and sugar and mix on low-medium speed, until completely amalgamated and uniform.
-
Nest, start adding the eggs to the batter, mixing well after adding each one of them for about 30 seconds.
-
Once all the eggs are well mixed to the wet batter, add the orange zest, baking powder and orange juice and mix well once more (about 15 seconds).