Sunday, 23 November 2014

Recipe: chocolate orange marble drizzle cake

I developed this recipe back in September, for Owen's birthday. A lot has happened since then, not least of all the birth of our wonderful daughter - who has thrown our lives out of kilter in the most amazing ways. So the notes for this recipe have been sitting on my desk for almost three months, waiting to be written up! I love a chocolate orange flavour combination, this cake counters the richness of dark chocolate with a very refreshing, citrusy orange drizzle. The sponge mixture is split into two batches, flavoured with orange zest and melted dark chocolate - and swirled together before baking. The cake is moist and flavoursome - and should last for a week if stored properly, but hopefully you'll enjoy it so much that it won't stick around for that long!

You will need:
200g butter
180g caster sugar
4 large eggs
225g self raising flour
2tsp baking powder
Grated zest of 1/2 an orange
2tbs cocoa powder
50g melted dark chocolate (at least 70% cocoa

For the drizzle:
Juice of 1/2 an orange
1tbs caster sugar

1. Pre-heat your oven to 160C (fan), line and lightly grease a 20cm round cake tin.
2. Pop the butter, caster sugar, eggs, self raising flour and baking powder into a mixing bowl and beat until combined into an even batter.
3. Scoop half of the cake batter into a separate bowl, tip in the grated orange zest and stir through - set to one side.
4. Add the cocoa powder and melted dark chocolate to the other bowl and stir until you have an even, darkly coloured mixture.
5. Spoon a few dollops of the orange zest cake batter into the prepared cake tin, spacing them apart a little. Spoon dollops of the chocolate cake batter into the gaps between orange dollops - layer any remaining batter into the tin like this. 
6. Using a chopstick or knife, swirl the two types of cake batter together, being careful not to mix them together too much, so that you retain a 'marbled' look.
7. Bake on the middle shelf of the oven for 55 minutes, or until the sponge springs back when gently pressed with your index finger.
8. When you have approximately 10 minutes of baking time left, prepare the drizzle. Put the orange juice and caster sugar into a small saucepan and heat at a low temperature until the sugar dissolves. Remove from the heat.
9. When the cake is done, pour the drizzle over while it's still in the tin. Leave to cool for a few minutes before removing the cake from the tin and transferring to a wire rack to cool completely.

No comments:

Post a Comment