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Chocolate orange cake with Cointreau drizzle

Name: Chocolate orange cake with Cointreau drizzle
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Makes 16 slices
Ingredients: 120g unsalted butter; 120g golden syrup; 100g dark muscovado sugar; 70g light muscovado sugar; 75g dark chocolate (at least 70%), chopped; 4 medium free-range eggs; Finely grated zest and juice 3 small oranges (about 75ml juice); 75ml milk; 225g self-raising flour; 1½ tsp baking powder; 50g cocoa powder, sifted; ½ tsp fine sea salt; For the Cointreau drizzle; 300g icing sugar (you may need a little more); 2 tbsp Cointreau (or another brand of triple sec) or orange juice; Gold shimmer (optional); You’ll also need; Deep 20cm round cake tin, greased and the base lined with compostable baking paper; baking sheet lined with compostable baking paper

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 18 Nov 20
Updated: 29 Oct 24

Looking for a twist on the traditional Christmas cake. Step forward this chocolate orange cake with Cointreau drizzle, an understated crowdpleaser that you can make ahead and squirrel away – it will only become more yummy.

Or, try Mary Berry’s fancy but fuss-free chocolate and orange cake.

Easy
November 2020

Test kitchen approved

Makes 16 slices
Hands-on time 30 min, oven time 50-55 min, plus cooling

Or, try Mary Berry’s fancy but fuss-free chocolate and orange cake.

Nutrition: per serving

Calories: 313kcals
Fat: 9.9g fat (5.6g saturated)
Protein: 4.5g protein
Carbohydrates: 49.6g carbs (38.3g sugars)
Fibre: 1.2g fibre
Salt: 0.7g salt

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Ingredients

120g unsalted butter
120g golden syrup
100g dark muscovado sugar
70g light muscovado sugar
75g dark chocolate (at least 70%), chopped
4 medium free-range eggs
Finely grated zest and juice 3 small oranges (about 75ml juice)
75ml milk
225g self-raising flour
1½ tsp baking powder
50g cocoa powder, sifted
½ tsp fine sea salt

For the Cointreau drizzle

300g icing sugar (you may need a little more)
2 tbsp Cointreau (or another brand of triple sec) or orange juice
Gold shimmer (optional)

You’ll also need

Deep 20cm round cake tin, greased and the base lined with compostable baking paper; baking sheet lined with compostable baking paper

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Method

Heat the oven to 170°C/150°C fan/gas 3½. Put the butter, golden syrup, both sugars and the chocolate in a large pan, then gently heat until melted and smooth. Remove from the heat and set aside to cool for 5 minutes, then beat in the eggs with a wooden spoon.
Put the remaining ingredients in a large mixing bowl, then pour over the chocolate mix and fold together until smooth. Pour in to the prepared tin then bake for 50 – 55 minutes, or until well risen and a skewer inserted into the middle comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, whisk the icing sugar in a small mixing bowl with the Cointreau/orange juice and 1 tbsp water until smooth and thick (add a splash more water or sift over a little more icing sugar to get the right drizzling consistency). Spoon over the cooled cake so it runs down the sides, then leave to set. Add gold shimmer if you like, then serve.

Recipe from November 2020 Issue

Nutrition

Nutrition: per serving

Calories: 313kcals
Fat: 9.9g fat (5.6g saturated)
Protein: 4.5g protein
Carbohydrates: 49.6g carbs (38.3g sugars)
Fibre: 1.2g fibre
Salt: 0.7g salt

delicious. tips

Easy swaps: Not a fan of orange with chocolate? Swap the orange zest and juice for 1 tsp vanilla bean paste.

Make and share: Make 2 cakes: one to keep, one to give away. You could
slice the cake, then wrap each slice in waxed brown paper and tie with gift ribbon or string.
Freeze the undecorated baked cake for up to 1 month – defrost overnight, then decorate. The iced cake will keep in an airtight container for up to a week – or a little longer – the cake will become even more moist.