Chocolate orange cake with Cointreau drizzle

Chocolate orange cake with Cointreau drizzle
  • Serves icon Makes 16 slices
  • Time icon Hands-on time 30 min, oven time 50-55 min, plus cooling

Looking for a twist on the traditional Christmas cake. Step forward this chocolate orange cake with Cointreau drizzle, an understated crowdpleaser by the talented Paul A. Young 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.

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
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

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

Method

  1. 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.
  2. 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.
  3. 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.

 

delicious. tips

  1. 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.

  2. 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.

Recipe By

Paul A Young

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