“I’m in the need for something comforting but with a bit of summer freshness,
so this chocolate and orange bread fits the requirements perfectly.”
Lorraine Pasquale, ‘Everyday Easy’
I took Lorraine Pasquale’s basic recipe and joosh it up a bit with chocolate orange ganache and some candied orange slices. I have made this as a birthday cake for men. They like the hidden tiger effect.
CAKE: 250ml (8 floz) sunflower oil, plus extra for greasing * 255g (9oz) caster sugar * 90ml (3 floz) milk * 4 eggs, lightly beaten * 1 tsp vanIlla extract * 310g (11oz) self-raising flour * 1 tsp baking powder * 30g (1oz) cocoa powder * 1 orange, zest
GANACHE: 200g (7oz) dark chocolate, in pieces * 220ml (7 floz) double cream * 1 tsp orange flavouring * 10 candied oranges * 60g (2oz) milk chocolate
Pre-heat the oven to 180°C/350°F/Gas 4. For the cake, grease and line a deep 23cm/9 inch cake tin with greaseproof paper. Mix together the oil, sugar, milk, eggs and vanilla extract in a bowl. Into another bowl, pour out 395g (14oz) of the mixture. Into this bowl, sieve 170g (6oz) self-raising flour and the ½ tsp baking powder. Mix well and set aside. This is your vanilla mix. In the original bowl, sift 140g (5oz) of self-raising flour, ½ tsp baking powder and the cocoa powder. Mix well then add the orange zest. Mix once more and set aside. This is your chocolate mix. Put a tablespoon of the vanilla mix in the middle of the tin. Using another tablespoon, put a blob of chocolate mix in the middle of the vanilla one. Keep doing this by alternating the mixes until you get a bullseye effect, as the mixture will spread out to the edges. Bake in the oven for 40 minutes. Leave the cake to cool. Cut around the sides of the cake if they are hard.
For the ganache, put the chocolate into a heatproof bowl. Gently heat the double cream in a saucepan until simmering, then pour over the chocolate. Leave it to stand for 5 minutes, add the orange flavouring, then stir until smooth. Pour over the cake.
Decorate with candied orange slices. I buy candied oranges and dip them in melted chocolate; melt the chocolate in a bowl over a pan of simmering water.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section SPECIAL OCCASION, a selection of recipes for those special times.
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