Chocolate Orange Cake
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
mins
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Total Time
2 hrs 50 mins
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Servings
12 servings
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Calories
404 kcal
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Course
Dessert
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Cuisine
International
Chocolate Orange Cake
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Our chocolate orange cake with its rich and intense flavours is perfect for all your special occasions.
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Ingredients
Orange cake
- 2 large oranges
- 6 medium eggs
- 250 grams ground almonds 2½ cups
- 250 grams sugar 1 cup
- 1 teaspoon baking powder
Apricot glaze
- 100 grams apricot jam ⅓ cup
Chocolate frosting
- 250 ml double or heavy cream 1 cup
- 40 grams sugar ½ cup
- 130 grams unsweetened dark chocolate 1⅓ cups
Topping
- 1 tablespoon grated chocolate
- 1 teaspoon orange zest
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Instructions
- Wash 2 large oranges, place in a saucepan and fill till covered with water. Bring to a boil and simmer for 90 to 120 minutes, till oranges are soft, then transfer the oranges to a plate to cool.
- Preheat the oven to 350℉/180℃/160℃ fan.
- Slice the boiled oranges into quarters and remove any seeds, then puree both entire oranges (including the skin) in a blender and set aside.
- In a large bowl lightly beat 6 medium eggs then add 250 grams ground almonds, 250 grams sugar, 1 teaspoon baking powder, orange purée and mix well.
- Grease a 9-inch springform pan with butter and line with parchment paper so it hangs over the sides.
- Pour the mixture into the springform pan and bake for 45-50 minutes, till the top is golden brown and a skewer comes out only slightly sticky.
- Allow the cake to cook in the pan before removing.
Apricot glaze
- Spread a thin layer of the 100 grams apricot jam over and round the sides of the cake.
Chocolate frosting
- Grate 130 grams unsweetened dark chocolate and set aside.
- In a small saucepan, add 250 ml double or heavy cream and 40 grams sugar and stir over low heat. Remove from the heat just before it starts to boil.
- Stir in the chocolate till fully combined then set aside to cool.
- Frost the cake and top with 1 tablespoon grated chocolate and 1 teaspoon orange zest (optional).
Notes
- Lightly grease the springform pan then line with parchment paper so the paper sticks to the sides of the pan.
- Bake till the top is golden brown and a skewer comes out only slightly sticky.
- Use a good quality 100% cacao, unsweetened dark chocolate which does not have any added flavours.
- To make the frosting grate the chocolate for quick and easy melting.
- Garnish with grated chocolate and orange zest (optional).
- The orange cake tastes even better when made ahead so the flavours have time to develop.
- The orange cake without frosting can be frozen. Wrap in kitchen paper and then plastic and freeze for up to 6 months. Defrost overnight in the fridge or on the counter.
- Store the cake with or without frosting in a closed container and keep at room temperature for 4-5 days.
- Do not store in the fridge as the cake will dry out and the chocolate will lose some of its flavour.
- Note: This cake tastes best eaten at room temperature.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
106mg
(35%)
Sodium
40mg
(2%)
Potassium
223mg
(6%)
Fiber
4g
(16%)
Sugar
34g
(68%)
Vitamin A
500IU
(10%)
Vitamin C
16mg
(18%)
Calcium
106mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 106mg | 35% |
| Sodium | 40mg | 2% |
| Potassium | 223mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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