Chocolate orange cake recipes
Our top 3 of 8 Chocolate orange cake recipes
- Chocolate Orange Cake Balls
- Nā,kd Chocolate Orange Cake Pops
- Terries Chocolate Orange Cakes
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- View all 8 variations
Chocolate Orange Cake Balls
by MailOnlineViewed 140 times
- Preheat the oven to 200C/fan 180C/gas 6. Grease a 15cm (6in) square cake tin with a knob of the butter and line with baking paper.
- In a large bowl, beat together the butter, sugar, eggs, vanilla essence, flour and orange zest and juice until smooth.
- Spoon the mixture into the tin and bake for 25-30 minutes, or until springy to the touch. Leave to cool.
- For the butter icing: Beat the butter in a bowl until soft. Add half the icing sugar and beat until smooth. Add the remaining icing sugar and cocoa powder plus 1 tbsp of the milk. Beat until soft.
- When the cake has cooled, crumble into a bowl. Add the chocolate icing and bind. Dust your hands with icing sugar and roll the mix into walnut-sized balls. Leave to set.
- Break the dark chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water and melt the chocolate. Repeat with the white chocolate.
- Place the cake balls on a wire rack and stand on a cold baking sheet. When the chocolates have cooled drizzle over the cake balls. Decorate with an icing flower and leave to set until ready to serve.
Add a spicy kick to your cake balls with a tiny handful of chilli flakes.
- 150g (5½oz) unsalted butter. softened. plus extra for greasing
- 150g (5½oz) golden caster sugar. sifted
- 3 free-range eggs. beaten
- ½ tsp vanilla essence
- 125g (4½oz) self-raising flour. sifted
- 25g (1oz) cocoa powder. sifted
- Grated zest of 1 orange and tbsp orange juice
- FOR THE BUTTER ICING
- 75g (2½oz) butter. softened
- 150g (5½oz) icing sugar. sifted
- 25g (1oz) cocoa powder
- FOR THE TOPPING
- 75g (2½oz) good quality dark chocolate
- 75g (2½oz) good quality white chocolate
- Icing flowers for decoration
Nā,kd Chocolate Orange Cake Pops
by Natural Balanced FoodViewed 1 times
- 1. Divide the 4 Nā,kd bars into 5 sections and roll each into a firm ball. Gently push a cake pop stick into the centre of each ball and leave to firm up some more in the freezer.
- 2. Meanwhile, melt the chocolate by placing it in a heatproof bowl over a pot of boiled water. Once melted, leave to cool slightly at room temperature.
- 3. Scatter the orange zest onto a baking tray lined with parchment paper and leave in the oven (heated at 150c) for about 10 minutes until the zest is dried out completely. Once dried, place the orange zest in a food processor or spice grinder and pulse until it looks like small sprinkles.
- 4. When the chocolate has cooled slightly but is still runny, dip the cake pops in one at a time. Twirl the pop to make sure the chocolate is evenly coated and then sprinkle the orange zest all over the pop. Return to the freezer or fridge to set for 30 minutes.
- 4 Nākd Cocoa Orange Bars
- 100g Vegan Dark Chocolate
- Zest of 1 large orange
Terries Chocolate Orange Cakes
by themcdermotts06Viewed 1162 times
- mix cocoa powder, teaspoon of water, butter, egg, flour until theres no lumps. Put equal spoon fulls of cake in the paper cases then put them in the oven for 8 to 10 mins, keep checking them every 2 mins to see if they are ready before hand. When out the oven put the sprinkles and the terrys chocolate orange on each cake and BOOM YOU GOT YOUR SELF SOME SWEET JUSTICE.
- 100g cocoa powder
- 1 egg
- 2 pieces per cake Terry's Chocolate Orange
- 500g Butter
- 100g flour
- squirt per cake chocolate icing
- teaspoon Water
Chocolate and Orange Marble Cake
by adp1983Viewed 1888 times
- 1) In a mixing bowl beat together the sugar and margarine until light and fluffy. Slowly add the beaten eggs in stages ensuring that you mix well after adding each one. Carefully fold in the flour and ensure mixed thoroughly.
- 2) Split the mixture into 2 equal halves, transferring 1 half into a new bowl. Add the Cocoa Powder and Milk to 1 half and the Fresh Orange Juice to the other, ensuring that both mixtures are (individually) well combined.
- 3) In a lightly greased round or square tin spoon the individual mixtures in alternating each mixture, when all of the mixtures have been spooned into the tin take a skewer (or handle end of a wooden spoon) and swirl together to create a marble effect.
- *Ensure that the mixture totally covers the bottom of the tin and is equal depth throughout*
- 4) Bake in the centre of a preheated oven (190oC/375oF) for 25 minutes or until the cake is springy to the touch. Allow to cool in the tin before transferring to a wire cooling rack to cool completely.
- 5) To make the frosting for the top, in a bowl mix together the sifted Icing sugar and 1tbsp of fresh Orange Juice, slowly adding the 2nd tbsp if needed until the frosting is smooth (Spreadable). Spread the frosting over the top of the cake and leave to set fully.
- 7) Place the Chocolate into a glass bowl and melt over a pan of boiling water, then using a piping bag, pipe fine lines of the melted chocolate in a pattern of your choosing over the top of the cake.
- *ONLY PIPE THEE CHOCOLATE ONTO THE CAKE WHEN THE ICING IS SET!*
- Serving - If i have made this cake in a round tin i like to slice it into 6 - 8 wedges or if i have made this in a square tin i like to cut into 8 - 10 rectangular slices.
- ***** This cake can be kept upto 3 days in an air tight container *****
- Please leave a comment or rate if you try this! It would be very much appreciated!
- CAKE INGREDIENTS
- 175g / 6oz Caster Sugar (Sifted)
- 175g / 6oz Margarine
- 3 Medium Sized Eggs (Beaten)
- 175g / 6oz Self-Raising Flour (Sifted)
- 2 tbsp Cocoa Powder (Sifted)
- 2 tbsp Milk
- 3 tbsp Fresh Orange Juice
- FROSTING INGREDIENTS
- 175g / 6oz Icing Sugar (Sifted)
- 2 tbsp Fresh Orange Juice
- 1 small bar Terry's Chocolate Orange