This is the newly created recipe for my Gooey Chocolate and Orange cake. The cake itself takes a little bit of patience but it so so worth it. I was baking for a group of around 25 so I went for a large cake, but if you want to make a smaller version you just need to make sure you’ve got half the number of eggs to the flour, butter and sugar (in ounces) and you’re all set! For the filling and the cream I haven’t put how much you’ll need just because I prefer to do it to taste (I tend to overdo it on the icing sugar..)
What you will need:
- 14 ounces butter
- 14 ounces brown caster sugar
- 12 ounces self raising flour
- 2 ounces cocoa powder
- 7 eggs
- Zest from 1 large orange
- Teaspoon of vanilla extract
- Icing Sugar
- Cocoa powder
- Juice of 1 large orange
- Icing Sugar
- Cocoa powder
- Vanilla extract
- 1 Terry’s Chocolate Orange
- Tiny tiny bit of coconut oil
What to do
First up, line your tin (whichever size you’ve gone for) and pre heat the oven to 180 degrees.
Mix together your butter and caster sugar until the mixture becomes airy and a lighter colour.
Add your eggs, flour, vanilla extract and cocoa power (a bit at a time) and mix together. You want it well mixed so it turns out light and airy but don’t over work the batter!
Grate your orange so you’ve got just the zest and add it to the mixture. Stir it in to make sure it’s even throughout the cake.
Put the mixture into the tin and bake for around 1 hour. For a smaller cake this will be less, just make sure you keep checking on it. For longer bakes it’s sometimes necessary to turn the over down slightly or move the cake to a lower shelf to prevent the top from burning. You’ll know it’s done when you touch the top and it springs back.
- Put butter, icing sugar and cocoa powder in a bowl. Make sure you sieve the icing sugar to stop it being lumpy and add in stages so it isn’t too sweet or chocolatey.
- Juice the orange and add it slowly. If you add too much it can curdle so be careful not to to pour it all in at once. The juice from 1 large orange was just about okay for the amount of icing sugar and cocoa powder I used.
- Mix together and put it in the fridge.
- Do the same as you did the make the filling but don’t add any orange juice (the cake and filling make it orangey enough!)
- Put it in the fridge
Once the cake is done and cooled its time to make it look pretty!
Cut the cake in half and add the filling. Put the cake back together and cover the cake with the cream.
Grate half a Terry’s Chocolate Orange.
Melt down half a Terry’s Chocolate Orange and add a tiny bit of coconut oil. We will use this as a drizzle and the coconut oil ensure it doesn’t set so hard you can’t cut through it.
Top Tip: Put the piping bag into a glass to make it easier to add the chocolate
You then want to add the melted chocolate into a piping bag and carefully drizzle in around the sides of the cake. Be generous as you want it to drizzle down the sides slightly.
Add the grated chocolate into the centre of the cake.
And you’re done! This cake has made its way on to my list of favourites. The oranges makes it just a little bit festive and super gooey.