Monday, 8 October 2012

Chocolate and Orange Drizzle Cake Cake [HOW TO MAKE]

Date: 8/10/12

Background: I am currently waiting to start my new job, and so I find myself with this magical thing called spare time. So I decided to make a Chocolate and Orange Cake, in a onesie. End Of.

How Much?:  Well I had most of the ingredients already in the store cupboard, so I probably spent an extra £1.30 on the orange and sunflower spread

  • 3 medium free range eggs (weight ~180g- shells on)
  • (weight of the eggs) 180g caster sugar
  • (weight of the eggs) 180g sunflower spread/unsalted butter
  • 150g self raising flour
  • 30g cocoa powder
  • Coursely grated rind of 3/4s of an orange + juice of half an orange
  • 1/2 tsp baking powder
For the butter cream:
  • 20g butter/sunflower spread
  • 200g icing sugar
  • 20g cocoa powder to taste
For the icing:
  • 200g icing sugar
  • Remaining orange zest finely grated
  • Juice of half an orange
  • 2 x 8”/20cm diameter sandwich/cake tins
  • Scales
  • Wooden spoon
  • Spatula
  • Mixing bowl
  • Grater
  • Sieve
  • Bowl
  1. Preheat oven to 180C/Gas Mark 4
  2. Grease tins with butter/sunflower spread and line with preferably baking parchment/greaseproof paper but I used tin foil
  3. Weigh 3 medium free range eggs (mine weighed 180g)
  4. Weigh out the equivalent in caster sugar and sunflower spread (forgive me bakers out there) or butter
  5. Cream together the spread/butter and sugar until white and fluffy in a bowl using wooden spoon
  6. Weigh out the flour and cocoa powder
  7. Using a sieve, sift 1/3 of the flour into the wet mixture
  8. Crack 1 egg into the flour, cocoas, butter and sugar mix
  9. Beat gently the egg and flour together until incorporated
  10. Repeat this for the remaining 2/3 flour and 2 eggs
  11. When fully incorporated add the grated zest of 3/4s of an orange, the juice of half an orange and 1/2 tsp baking powder
  12. Mix together carefully
  13. Add half the mix to each prepared sandwich tin and level with a spatula
  14. Place in the preheated oven on the middle shelf and cook for around 20mins or until a cake testing implement comes out clean and the cake springs back when gently touched
  15. Allow the cakes to cool before turning out of the tins
  16. When turned out allow to cool to room temperature
To decorate:
  1. Beat together the cocoa powder, icing sugar and spread/butter to a smooth light butter cream
  2. Spoon the butter cream onto the bottom cake and using a butter/palate knife spread evenly to a 2-3mm thickness, around 1cm from the edge of the cake
  3. Carefully place the remaining sandwich on top of the cake and buttercream
  4. Mix together the icing sugar, orange juice and orange zest until smooth
  5. Pour the icing onto the centre of the cake and smooth outwards
  6. Allow the icing to set, and ENJOY!

Whatever made me think a Onesie would be a good idea?!

102_3023 What was Good: The cake was moist and perfectly cooked! It was soft and chocolaty, slightly bitter but still deliciously sweet and the subtle hint of orange is equally as tasty. The buttercream added a nice sweetness to the pudding and thankfully did not overwhelm it and make it sickly. The icing was deliciously zingy and tangy which cut into the sweet smooth buttercream nicely. Overall, it may not have been absolutely stunningly pretty, but the cake itself was delicious, and I look forward to eating the rest of it!
What was Bad: Deciding to video myself making a cake in a onesie? I look about 5 stone heavier.. Other than that, maybe I would add the zest of another 1/2 or a whole grated orange, to make the taste of orange more present, as opposed to an after note. The only other thing was that I did not combine the icing sugar for the icing and so there were little lumps in it… Lol..




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