Recipes - Chocolate and Orange Cake Recipe

Ingredients

Sponge

175 g/ 6 oz/ ¾ cup of caster (superfine) sugar

175 9/ 6 oz/ ¾ cup of butter or block margarine

3 eggs, beaten

175 g/ 6 oz/ ½ cups of self-raising flour, sieved (strained)

2 tbsp of cocoa powder, sieved (strained)

2 tbsp of milk

3 tbsp of orange juice grated rind of orange

Icing

175 g/ 6 oz/ 1 cup of icing (confectioners') sugar

2 tbsp of orange juice

Method

Grease a 20 cm/ 8 inch deep round cake tin (pan) lightly with some butter.
Beat the sugar and butter or margarine together in a large bowl until light and fluffy.
Add in the eggs gradually, beating well after each round of addition.
Slowly fold in the flour.
Divide the mixture in half.
Add in the cocoa powder and milk to one half, stirring the mixture until well combined.
Add in the citrus flavor to the other half with the orange juice and rind.
Place spoonfuls of each mixture into the prepared tin (pan) and swirl together with a skewer, to create a marbled effect.
Bake in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for 25 minutes or until springy to the touch.
Leave the cake to cool in the tin (pan) for a few minutes before transferring to a wire rack to cool completely.
To make the icing, sift the icing (confectioners') sugar into a mixing bowl and mix in enough of the orange juice to form a smooth icing.
Spread the icing over the top of the cake and leave to set before serving.

Baking Tips and Ideas

Add 2 tablespoons of rum or brandy to the chocolate mixture instead of the milk.

The cake also works well when flavored with grated lemon rind and juice instead of the orange.

	Chocolate and Orange Cake Recipe

	Ingredients Sponge 175 g/ 6 oz/ ¾ cup of caster (superfine) sugar 175 9/ 6 oz/ ¾ cup of butter or block margarine 3 eggs, beaten 175 g/ 6 oz/ ½ cups of self-raising flour, sieved (strained) 2 tbsp of cocoa powder, sieved (strained) 2 tbsp of milk 3 tbsp of orange juice grated rind of orange Icing 175 g/ 6 oz/ 1 cup of icing (confectioners') sugar 2 tbsp of orange juice Method Grease a 20 cm/ 8 inch deep round cake tin (pan) lightly with some butter. Beat the sugar and butter or margarine together in a large bowl until light and fluffy. Add in the eggs gradually, beating well after each round of addition. Slowly fold in the flour. Divide the mixture in half. Add in the cocoa powder and milk to one half, stirring the mixture until well combined. Add in the citrus flavor to the other half with the orange juice and rind. Place spoonfuls of each mixture into the prepared tin (pan) and swirl together with a skewer, to create a marbled effect. Bake in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for 25 minutes or until springy to the touch. Leave the cake to cool in the tin (pan) for a few minutes before transferring to a wire rack to cool completely. To make the icing, sift the icing (confectioners') sugar into a mixing bowl and mix in enough of the orange juice to form a smooth icing. Spread the icing over the top of the cake and leave to set before serving. Baking Tips and Ideas Add 2 tablespoons of rum or brandy to the chocolate mixture instead of the milk. The cake also works well when flavored with grated lemon rind and juice instead of the orange.

	More Recipes for Chocolate Cakes