OK. I know I have lots of chocolate recipes but I have another chocolate cake I just have to show you! I wanted a chocolate orange cake that wasn’t a drizzle-type. And I found it! It’s lovely. I dare you to try it and disagree!
Chocolate Orange Loaf Cake
Serves: 10 slices
- 150g butter (softened)
- 2 tablespoons golden syrup
- 175g Muscovado sugar
- 150g plain flour
- Half teaspoon bicarbonate of soda
- 25g good quality cocoa powder (sifted)
- 2 eggs (well beaten)
- Zest of 2 oranges
- Juice of 1 orange
- Preheat the oven to gas mark 3.
- Grease and line a loaf tin with grease proof paper.
- With an electric mixer beat the butter, golden syrup and Muscovado sugar until well mixed – about 5 – 8 minutes.
- Add the eggs gradually to the mixture and beat until the eggs are well incorporated.
- Slowly fold in the flour, cocoa powder and bicarbonate of soda.
- Add the orange zest and orange juice and mix together slowly to form a soft dropping consistency.
- Bake for 50 mins (can sometimes take up to 65 but keep checking at around 50 minutes) and remove from oven when a skewer comes out clean when inserted into the cake.
- Allow to cool for 10 minutes.
- Remove carefully from the tin and allow to go completely cold on a cooling rack.
- Melt 80g good quality dark chocolate in a small measuring jug. Do this by placing the jug on a plate that is sitting on top of a simmering pan of boiling water.
- Pour the chocolate over the cake (cake needs to be cold at this stage).
- Grate chocolate over the top of the melted chocolate.
- Place in fridge to set.
You don’t need to add melted chocolate – it can be cooked and served without.