Chocolate orange cake

1 serving Prep: 10 mins, Cooking: 30 mins
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Freshly baked chocolate orange cake filled with homemade orange jam and topped with a fresh orange flavoured whipped cream.

By Independent Contributor December 20 2021
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Ingredients (18)

4 oranges — zested and juiced
Dry ingredients for the cake
orange zest — see method
125 g margarine
1 cup sugar
2 eggs
1 tsp vanilla essence
1 tsp bicarbonate of soda
2 cup flour
Wet mixture ingredients for the cake
1 cup sugar
1/2 cup cocoa
1/2 cup buttermilk
1/2 cup orange juice
For the orange jam
orange juice — remainder - see method
1/3 orange rind — see method
sugar — the quantity of sugar is half of the quantity of the remaining orange juice in cups
For the orange cream
1 cup fresh cream
1/3 orange rind
2 tbsp icing sugar
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Method:

Preheat the oven to 180 degrees

Start by zesting and juicing the 4 oranges. Divide the zested orange rind into three portions ans reserved the juice – use 1/3 when making the batter, 1/3 for the jam and 1/3 for the orange cream.

Mix all the ingredients for the wet mixture together till smooth. And set aside for later.

Cream margarine, orange rind and sugar till pale and creamy.

Add in eggs one at a time, creaming well between each addition .

Beat in vanilla essence and bicarbonate of soda.

Alternate flour and wet mixture , scraping down the sides after each addition.

Separate into two well greased baking pans.

Bake for 25 – 39 mins. Check with skewer, make sure the skewer comes out clean.

Cool in tin for 5 minutes then turn out and allow to cool completely.

Jam

In a thick based saucepan add the remaining orange juice , orange rind and sugar.

Once sugar dissolves allow to reduce on a low heat till syrup coats the back of a spoon.

Remove from the heat , empty into a glass bowl and refrigerate.

Orange Cream

Place all the ingredients for the cream in a large, clean mixing bowl.

Whip with a beater till cream has stiff peaks. Do not over beat.

Once whipped place in the fridge.

Assembly

Place on cake on a plate, add 4 -6 tsp of the Jam. Spread evenly over the cake. Allow for compression, so stop spread Jam 1cm from the edge of cake.

Add 3 tbsp. of the orange cream spreading evenly over the Jam.

Place the other layer of the cake.

Place the remaining orange cream on the top of the cake.

Spread evenly over the top

Enjoy.

Reprinted with permission from Natasha Hariram.



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