Chocolate Orange Cake

zester, grater, saucepan, mixing bowl and 20cm/8″ round deep cake tin

CARAMALISED ORANGES
2 oranges
200g sugar
5 tbsp water

CHOCOLATE ORANGE CAKE
50g cocoa
75ml boiling water
1 tsp vanilla extract
175g caster sugar
3 eggs
100ml olive oil
1 tbsp orange rind, from above
150g Doves Farm Organic Self Raising White Flour
oil, for tin

CHOCOLATE DRIZZLE TOPPING
75g plain chocolate
25ml cream

Caramelised Oranges

1. Peel some orange zest strips into a small bowl, and finely grate the remaining rind into another bowl.
2. Thinly slice the oranges and half the slices.
3. Put the sugar and water into a saucepan, over a medium heat and stir until the sugar is dissolved.
4. Add the orange halves and boil gently until translucent and soft, about 15 minutes.
5. Carefully lift the orange slices out of the syrup onto a plate.
6. Put the orange zest into the syrup (reserve the grated rind for later) and cook for 4-5 minutes.
7. Remove the caramelised zest onto another plate.

Chocolate Orange Cake

1. Insert a cake liner in a 20cm/8″ deep, round cake tin and pre-heat the oven.
2. Lay the prepared orange slices in a circular pattern in the bottom of the tin.
3. Measure the cocoa into a bowl, add the boiling water and vanilla extract and stir until smooth.
4. Put the sugar and eggs into a mixing bowl and beat until smooth and creamy.
5. Beat in the prepared cocoa followed by the olive oil and reserved grated rind.
6. Add the flour and stir to combine.
7. Tip the mixture onto the oranges and smooth the top.
8. Bake for 45-50 minutes.
9. Leave the tin for 20 minutes then carefully turn the cake out onto a wire rack, remove the cake liner and leave to cool.

Chocolate Drizzle

1. Break the chocolate into small pieces.
2. Measure out the cream and bring just to the boil.
3. Add the chocolate, without any heat, stirring until smooth.
4. Using a spoon, icing bag or bottle, drizzle the chocolate over the cake.
5. Transfer the caramelised orange zest onto the cake and leave to set.