Chocolate Orange Cake Recipe
Not all chocolate orange cakes are created equal! This beauty has a surprisingly tangy white chocolate filling that works perfectly with the rich, moist cake. Whether you’re just looking for an easy chocolate orange cake recipe or something a little different to delight and surprise your loved ones, this gorgeous cake is it!
Ingredients
- Large Glass Microwavable Bowl
- Sieve
- Electric Stand Mixer or Large Bowl with Electric Hand Whisk
- 2 x 20cm (8″) Round Loose Bottom Cake Tins
- 200 g (1 + 2/3 Cup) Self Raising Flour
- 2 tsp Baking Powder
- 50 g (1/2 Cup) Cocoa Powder
- 200 g (1 Cup) Golden Caster Sugar
- Pinch of Salt
- 200 g (3/4 + 1/8 Cup) Softened Butter
- 4 x Eggs
- Zest of 2 Large Oranges
- 2 tbsp Orange Juice
- 200 g (7 oz) White Chocolate
- 4 tbsp Orange Juice
- 200 g (3/4 Cup + 1 tbsp) Fromage Frais
Instructions
- 1
Break the white chocolate into a large bowl...: Break the white chocolate into a large bowl and add the fresh orange juice. Melt in 10 second intervals in the microwave, stirring well each time. (You could also do this in a bowl set over a pan of barely simmering water.)
- 2
Add the fromage frais and mix well. Refrigerate...: Add the fromage frais and mix well. Refrigerate for a minimum of 2 hours until thickened and spreadable.
- 3
Preheat the oven to 180ºC/Fan º170/356ºF and grease and...: Preheat the oven to 180ºC/Fan º170/356ºF and grease and line the 2 tins. Sieve the flour, baking powder and cocoa powder into the bowl of an electric stand mixer (or you can use a large bowl and an electric hand whisk).
- 4
Add the sugar, salt, softened butter, eggs, orange...: Add the sugar, salt, softened butter, eggs, orange zest and orange juice into the bowl. Mix on slow at first then build up to a medium speed. Continue to mix just until the ingredients are fully blended together.
- 5
Divide the batter between the two tins and...: Divide the batter between the two tins and smooth out. Bake in the lower part of your oven for approximately 18-20 mins. It's ready when a skewer inserted into the middle comes out clean and the edges are pulling away from the sides of the tin.
- 6
Allow to cool in the tins for 15...: Allow to cool in the tins for 15 mins, then remove, peel away the baking paper and allow to cool completely before decorating.
- 7
Once your cakes are completely cooled and the...: Once your cakes are completely cooled and the filling has thickened, place a cake layer on a serving plate or cake stand and smooth over half of the filling. Top with the other cake layer and smooth over the remaining filling.
Cook it from the original
This recipe comes from kitchenmason.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on kitchenmason.com