Easy Chocolate Orange Cake
User Reviews
5
Easy Chocolate Orange Cake
Description
The cake batter is made by combining sifted cocoa powder, self-raising flour, and baking powder, then adding creamed margarine (or butter), caster sugar, eggs, and a little milk. The mix is beaten until smooth and baked until springy to the touch, ensuring a moist crumb with a gentle chocolate flavor.
After baking, the cake is allowed to cool slightly before being topped with a mixture of fresh orange juice and caster sugar, which sets to form a sticky, citrusy glaze that complements the cocoa notes. This topping adds a fresh, tangy finish balancing the richness of the cake.
The cake is typically cut into 12 squares for serving and can be enjoyed as a teatime treat or dessert. The recipe also notes a simple variation substituting cocoa for a lemon crisp version with lemon juice topping instead.
Ingredients
- 175 g margarine softened, or butter, 6 oz
- 175 g caster sugar 6 oz
- 160 g self-raising flour
- 1 tsp baking powder
- 15 g Bourneville cocoa powder
- 3 egg
- 1 tbsp milk
- Orange sugar topping:
- 50 g caster sugar 2 oz
- 2 orange juice freshly squeezed, dsp
Instructions
- Preheat the oven to 180°C.
- Grease and line a 23 x 23cm 9” x 9” baking tin.
- Sift together the flour, cocoa and baking powder.
- Add the rest of the ingredients and whisk for a couple of minutes with an electric mixer or 3 minutes with a whisk.
- Bake for 40 minutes or until the cake is springy to the touch.
- Allow the cake to cool in the tin for 5 minutes before transferring it to a wire rack.
- Mix together the orange juice and caster sugar and spread over the top of the cake.
- When the topping has set cut the cake into 12 slices.
Notes
- For a lemon-flavored variation, omit the cocoa powder and use 175g self-raising flour instead, with lemon juice replacing orange juice in the topping.
- Ensure the cake is springy to the touch before removing from the oven to guarantee proper doneness and moistness.
User Reviews
Overall Rating
5
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