Chocolate orange cake recipes
Our top 3 of 7 Chocolate orange cake recipes
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Chocolate Orange Cake Balls
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Terries Chocolate Orange Cakes
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Alastair Hendy's Chocolate Orange Truffle Cake
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Recent recipes
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Tips
Add a spicy kick to your cake balls with a tiny handful of chilli flakes.
Ingredients
- 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
Method
- 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.
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Add commentIngredients
- 100g cocoa powder
- 1 egg
- 2 pieces per cake Terry's Chocolate Orange
- 500g Butter
- 100g flour
- squirt per cake chocolate icing
- teaspoon Water
Method
- 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.
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Add commentIngredients
- 175g softened butter, plus extra for the tin
- 100g dark chocolate, minimum 70% cocoa solids
- 185g self raising flour
- 1tsp baking powder
- 175g caster sugar
- 3 medium eggs
- 2 oranges, zest
- 1tbsp instant coffee, diluted in 1tbsp hot water
- FOR THE TRUFFLE MXTURE
- 300ml double cream
- 400g dark chocolate, 70% cocoa solids
- 5 medium egg yolks
- 4tbsp caster sugar
- 4tbsp Grand Marnier
Method
- 1. Have ready a 20cm springform cake tin at least 7cm deep. Lightly butter the tin, line the base with a disc of greaseproof or baking paper and butter this as well. Preheat the oven to 190C/170C fan/375F/gas 5. Break up the chocolate and melt gently in a bowl set over a pan containing a little simmering water.
- 2. Using a processor or in a mixing bowl, mix the flour with the baking powder, add spoonfuls of the softened butter, followed by the sugar, eggs and orange zest, then beat everything together until thick and well blended. Beat in the melted chocolate and the coffee. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 30-35 minutes until just springy when prodded in the middle and a skewer inserted in the centre comes out clean.
- 3. Allow to cool for a few minutes, unclip and remove the cake from the tin, peel off the paper base and leave to go cold on a wire rack. Wipe clean the inside of the cake tin.
- 4. Using a bread knife, cut the cake in half horizontally. Reserving the top half, place the bottom half back in the cake tin, leaving the clip open to allow a small gap between the cake and the sides. Enlarge Chocolate orange truffle cake
- 5. For the truffle covering, put the cream into a pan and break in the 400g chocolate. Gently heat and stir until melted.
- 6. Using an electric hand whisk, beat the egg yolks, caster sugar and orange liqueur in a heatproof bowl set over a pan containing a little simmering water, for about 5 minutes, until thick and frothy, similar to zabaglione. Remove from the heat. Add to the chocolate mixture and stir until thoroughly incorporated.
- 7. Pour half the truffle mixture over the cake base in the tin, pushing it down the sides and allowing a thick layer to cover the top. Sit the reserved top half of cake on the layer of truffle. Pour over the remaining truffle mixture, again pushing it down the sides. Smooth the top and leave to set for 2-3 hours in the fridge.
- 8. To serve, warm the sides of the tin with a hot cloth, then carefully remove the cake from the tin. Use a bendy knife to smooth and neaten the sides.
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