Chocolate Orange Cake Recipe | Good Housekeeping UK
- 5 years ago
You can make this easy chocolate orange cake from just three ingredients: eggs, chocolate orange and butter
This light cake is like a set mousse – you can even hear the bubbles pop as you slice it! We recommend using Green & Black’s chocolate, as it has the right percentage of cocoa solids.
Ingredients
300 g Green & Black's milk chocolate, chopped
150 g unsalted butter, chopped, plus extra to grease
6 large eggs, at room temperature
Optional
Cocoa powder, to dust
Double cream, to serve
Directions
1. Preheat oven to 160°C (140°C fan) mark 3. Lightly grease and line a deep 20.5cm (8in) round, loose-bottomed cake tin with baking parchment. Wrap the outside of the cake tin in 3 layers of extra-wide foil, to make the tin watertight.
2. Melt the chocolate and butter together in a medium pan over low heat, stirring occasionally. Once combined, set aside to cool for 10min.
3. Using a freestanding mixer or handheld electric whisk and a large bowl, beat the eggs until foamy and thick, about 10min. Using a metal spoon, carefully fold in the cooled chocolate mixture until just combined, trying to keep in as much air as you can.
4. Gently pour into the prepared tin and give it a little shake to level the surface. Place in a deep roasting tin, then pour in boiling water to come halfway up the outside of the wrapped tin. Bake for 1¼hr or until the cake is set with only a slight wobble.
5. Allow to cool for 30min in the roasting tin, then remove from water and cool completely. When ready to serve, unmould from tin and transfer to a cake stand or plate. Dust with cocoa powder and serve with lightly whipped cream, if you like.
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This light cake is like a set mousse – you can even hear the bubbles pop as you slice it! We recommend using Green & Black’s chocolate, as it has the right percentage of cocoa solids.
Ingredients
300 g Green & Black's milk chocolate, chopped
150 g unsalted butter, chopped, plus extra to grease
6 large eggs, at room temperature
Optional
Cocoa powder, to dust
Double cream, to serve
Directions
1. Preheat oven to 160°C (140°C fan) mark 3. Lightly grease and line a deep 20.5cm (8in) round, loose-bottomed cake tin with baking parchment. Wrap the outside of the cake tin in 3 layers of extra-wide foil, to make the tin watertight.
2. Melt the chocolate and butter together in a medium pan over low heat, stirring occasionally. Once combined, set aside to cool for 10min.
3. Using a freestanding mixer or handheld electric whisk and a large bowl, beat the eggs until foamy and thick, about 10min. Using a metal spoon, carefully fold in the cooled chocolate mixture until just combined, trying to keep in as much air as you can.
4. Gently pour into the prepared tin and give it a little shake to level the surface. Place in a deep roasting tin, then pour in boiling water to come halfway up the outside of the wrapped tin. Bake for 1¼hr or until the cake is set with only a slight wobble.
5. Allow to cool for 30min in the roasting tin, then remove from water and cool completely. When ready to serve, unmould from tin and transfer to a cake stand or plate. Dust with cocoa powder and serve with lightly whipped cream, if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi