Chocolate orange cake

Briony graced our screens last year within that famous Bake Off tent, going on to make the semi-finals. And if that’s not where you know her from, then it’s very possible you’ve just seen her around town – she’s from Bristol, don’t cha know.
Either way, Briony is back in your life right now, as she’s been championing a really worthy culinary cause of late. St Peter’s Hospice’s Ready, Steady, Bake campaign is kicking off this March, and is calling on
everyone who loves baking (and/or eating) cake to whip up some delicious creations to offer at bake sales and tea parties to raise funds for the local charity. Briony is very much on board with this cake-fuelled crusade, and has shared her very own recipe for a decadent chocolate orange cake with us, to inspire as many people as possible to get involved. Who knew doing a good deed could taste this good?

Yields12 Servings
For the cake:
 600g self-raising flour
 750g golden caster sugar
 1 tsp salt
 150g cocoa powder
 2 tsp baking powder
 250ml vegetable oil
 4 medium eggs
 1 tsp orange extract
 1 orange, zest only
 450ml whole milk
 3 tsp instant coffee
 450ml boiling water
For the chocolate ganache:
 200ml double cream
 200g dark chocolate
 1 tsp orange extract
To decorate:
 chocolate orange shapes
 chocolate orange bars
 chocolate orange biscuits
1

Pre-heat the oven to 180C/350F/gas mark 4. Grease and line 3 round 8-inch cake tins.

2

Place the flour, sugar, salt, cocoa powder and baking powder in a large bowl and whisk to combine.

3

In a separate bowl, whisk together the oil, eggs, orange extract, orange zest and milk. Mix the coffee with the boiling water.

4

Add the egg mixture to the flour mixture and combine. Pour in the coffee mixture and mix well again.

5

Divide the cake batter between the 3 tins and bake for 30-35 minutes, until a skewer inserted in the centre comes out clean. Then remove from the oven and leave to cool slightly in the tins, before tipping out onto cooling racks.

6

When the cakes are cool, use a serrated knife or cake leveller to level the cakes, so they’re flat on the top as well as the bottom.

7

Now make the chocolate ganache. Break up the chocolate in a bowl, and gently heat the cream in a pan until it’s steaming and almost boiling. Pour this over the chocolate and leave for 3 minutes, then stir well. Place in the fridge for 30 minutes, before using an electric whisk to whisk the ganache until pale and thick.

8

To build the cake, place one of the cakes on a plate or board, and spread over a layer of ganache. Repeat with the next 2 cakes. Add ganache to the top and sides, and smooth, then put in the fridge for 15 minutes.

9

Top with chocolate orange goodies and serve.


Category

Ingredients

For the cake:
 600g self-raising flour
 750g golden caster sugar
 1 tsp salt
 150g cocoa powder
 2 tsp baking powder
 250ml vegetable oil
 4 medium eggs
 1 tsp orange extract
 1 orange, zest only
 450ml whole milk
 3 tsp instant coffee
 450ml boiling water
For the chocolate ganache:
 200ml double cream
 200g dark chocolate
 1 tsp orange extract
To decorate:
 chocolate orange shapes
 chocolate orange bars
 chocolate orange biscuits

Directions

1

Pre-heat the oven to 180C/350F/gas mark 4. Grease and line 3 round 8-inch cake tins.

2

Place the flour, sugar, salt, cocoa powder and baking powder in a large bowl and whisk to combine.

3

In a separate bowl, whisk together the oil, eggs, orange extract, orange zest and milk. Mix the coffee with the boiling water.

4

Add the egg mixture to the flour mixture and combine. Pour in the coffee mixture and mix well again.

5

Divide the cake batter between the 3 tins and bake for 30-35 minutes, until a skewer inserted in the centre comes out clean. Then remove from the oven and leave to cool slightly in the tins, before tipping out onto cooling racks.

6

When the cakes are cool, use a serrated knife or cake leveller to level the cakes, so they’re flat on the top as well as the bottom.

7

Now make the chocolate ganache. Break up the chocolate in a bowl, and gently heat the cream in a pan until it’s steaming and almost boiling. Pour this over the chocolate and leave for 3 minutes, then stir well. Place in the fridge for 30 minutes, before using an electric whisk to whisk the ganache until pale and thick.

8

To build the cake, place one of the cakes on a plate or board, and spread over a layer of ganache. Repeat with the next 2 cakes. Add ganache to the top and sides, and smooth, then put in the fridge for 15 minutes.

9

Top with chocolate orange goodies and serve.

Chocolate orange cake