Orange Chocolate Cake

COOKING TIME : passage-of-time 60 MIN
SPICINESS : chili1chili1chili1chili1chili1
SERVES: standing-up-manstanding-up-manstanding-up-manstanding-up-manstanding-up-manstanding-up-manstanding-up-manstanding-up-manstanding-up-manstanding-up-man


100g – Unsalted butter, softened, plus extra for greasing
50g – ChocoRICH Orange Powder
90ml – Boiling water
3 large – Free-range eggs
4 tbsps – Milk
175g – Self-raising flour, sifted
1 tbsp – Baking powder, sifted into the flour
300g – Golden caster sugar
1 – Orange, Finely grated the orange zest

For the icing and filling
150g – ChocoRICH All Purpose Powder
150ml – Double cream
3 tbsps – Apricot jam

  1. Preheat the oven to 180ºC.
  2. Grease 2 x 20cm round sandwich tins and line the bases with baking paper.
  3. To make the sponges, measure the ChocoRICH Orange Powder and boiling water into a large bowl and mix to a paste. Add the remaining ingredients and beat again until combined. (You can use a food processor for this but be careful not to overmix.).
  4. Divide the sponge mixture evenly between the prepared tins.
  5. Bake in the preheated oven for about 20-25 mins until the sponges are well risen and shrinking away from the sides of the tin.
  6. Remove the sponges from the oven, turn out of their tins onto a cooling rack and leave to cool completely.

    For the icing and filling

    1. Put the ChocoRICH All Purpose Powder and cream in a bowl, then stand over a pan of simmering water for 10 minutes until melted (don’t let the bowl touch the water), stirring from time to time.
    2. Set aside to cool until it thickens to a spreadable consistency.
    3. To finish, spread the tops of both sponges with the apricot jam.
    4. Spread the top of one sponge with half the icing and put the other sponge on top.
    5. Cover the top of the cake with the remainder of the icing.



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