Chocolate Orange Cake
This Chocolate Orange Cake has all the richness of a chocolate cake with a fresh zingy orange flavour. It's a really easy recipe, quick to make from store cupboard ingredients and makes a great birthday cake. If you don't have any fresh oranges to hand then you can use orange juice instead. There's 55ml of orange juice in an average orange, so use 110ml of juice from a carton.
If you are looking to make a more healthy chocolate orange cake then make it without the icing. The icing is super naughty, but the cake itself is made with oil instead of butter which makes it slightly more healthy. It's hardly one of your 5 a day, but it contains less saturated fat then a brownie for example, but it's just as squidgy and fudgy for only 253 calories.
Chocolate Orange Cake: Makes 16 slices:
Time: 10 mins hands on time + 25 - 30 mins baking time
Cost: 25p per serving*
Calories: 372 per serving*
*Based on 16 servings with icing. 1 serving without icing = 15p / 253 cals
For the chocolate orange cake:
- 225g soft brown sugar
- 3 eggs, whisked
- 160ml milk
- 160ml oil
- Juice and finely grated zest of two oranges (or save some zest for the icing)
- 60g cocoa powder
- 320g self-raising flour
- 1 teaspoon baking powder
For the chocolate orange icing:
- 200g dark chocolate
- 200g double cream
- Finely grated zest of up to 1 orange (or use some from the cake)
- Orange zest to decorate (optional)
- Preheat the oven to gas mark 4 / 180 C. Line a cake tin or springform tin with greaseproof paper or grease with butter or oil.
- Place the sugar, eggs, milk, oil, orange juice and zest in a bowl and mix until very well combined. Sieve together the cocoa powder, flour and baking powder and fold into the wet mixture until fairly smooth. It might take a little while and seem a bit sloppy but that's OK.
- Pour the mixture into the cake tin and bake for around 30 minutes until a knife just comes out clean. Do not over bake or it will become dry. Leave to cool before icing.
- To make the icing place the cream and chocolate in a pan over a low heat and stir constantly until the chocolate has melted and the mixture is smooth and has thickened slightly. Stir through the finely grated orange zest to taste. Leave it to cool before icing the cake.
- Use a sharp knife to split your cooled cake in half and spread a little of the cut sides and sandwich the two cake-halves back together. Smother the cake with the remaining icing and decorate with orange zest if desired. Keeps well for up to 4 days.
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