The dish is super simple to make (Image: Getty)
The smell of baking inside someone’s home has to be up there as one of the top scents. Especially if it is done with and festive ingredients.
This chocolate orange is from organic flour brand and is their twist on a Christmas classic.
The is surely set to go down a storm over the holiday season, particularly with the pairing of chocolate and orange.
Even better the dish doesn’t require many ingredients or steps to follow. Doves Farm dish is certainly a showstopper over the festive period and is great for getting little ones involved with making the .
It has a cooking time of 45 to 50 minutes and the equipment cooks need include a cake tin, zester, grater, saucepan, mixing bowl and 20cm or eight-inch round deep cake tin.
:
There’s no better smell than baking (Image: Getty)
How to make chocolate orange cake:
Ingredients:
- Caramelised oranges
- Two oranges
- 200g sugar
- Five tbsp water
Chocolate orange cake:
- 50g cocoa
- 75ml boiling water
- One tsp vanilla extract
- 175g caster sugar
- Three eggs
- 100ml olive oil
- One tbsp orange rind from above
- 150g self-raising white flour
- Oil for tin
Chocolate drizzle topping:
- 75g plain chocolate
- 25ml cream
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Chocolate orange cake is perfect for Christmas (Image: Getty)
Method:
For the caramelised orange, peel some orange zest strips into a small bowl, and finely grate the remaining rind into another bowl. Thinly slice the oranges and half the slices.
Put the sugar and water into a saucepan, over medium heat and stir until the sugar is dissolved.
Next, add the orange halves and boil gently until translucent and soft for about 15 minutes. Carefully lift the orange slices out of the syrup onto a plate.
Put the orange zest into the syrup (reserve the grated rind for later) and cook for four to five minutes. Remove the caramelised zest onto another plate.
For the chocolate orange cake, insert a cake liner in a 20cm or eight inches deep, round cake tin and pre-heat the oven.
Lay the prepared orange slices in a circular pattern at the bottom of the tin. Measure the cocoa into a bowl, add the boiling water and vanilla extract and stir until smooth.
Put the sugar and eggs into a mixing bowl and beat until smooth and creamy. Beat in the prepared cocoa followed by the olive oil and reserved grated rind.
Add the flour and stir to combine. Tip the mixture onto the oranges and smooth the top. Bake for 45-50 minutes. Leave the tin for 20 minutes then carefully turn the cake out onto a wire rack, remove the cake liner and leave to cool.
Finally, for the chocolate drizzle, break the chocolate into small pieces. Measure out the cream and bring just to a boil.
Add the chocolate, without any heat, stirring until smooth. Using a spoon, icing bag or bottle, drizzle the chocolate over the cake. Transfer the caramelised orange zest onto the cake and leave to set.