I just spend the last couple of days making my strawberry cupcakes with strawberry frosting twice in a row. The first batch I made with a friend and it was all gone in minutes so I decided to make some for myself the next day. Greedy I know, but the food I make for myself is the only form of indulgence I have in my life as a university student.
The strawberry cupcakes were so delicious my friend literally drooled while taking a bite. Yea she drooled.
I made this dark chocolate cake last week, once again haven’t had the time to blog about it due to me starting a small business in uni. More on that in my later post.
Now this cake is really something else, the website describe it as being, “A dense, dark and devilishly delicious cake, this will be gone before you know it”. Such an apt description. Just a small slice could satisfy your chocolate craving. For dayyyysss. It tastes similar to the Lindt Orange Intense Chocolate. When you find out how this chocolate cake gets its orange flavour you would be thrilled like I was. It was an enriching journey! Let’s enjoy!
You first, take an orange and pierce it with a skewer.. muahahaha.. You will start to feel really evil..
You then insert the pierced orange into a saucepan filled with boiling water. The boiling orange therapy then starts. You will start to feel happy and light as water continues to boil the orange.
This might just apply to me.
After boiling the orange for a good half hour you slice it up like that and remove any visible seeds and the you put it in a food processor.
You then assemble your minions.
Pour melted chocolate into the ixture of orange, flour sugar and eggs. Pour it into a circular pan. I only had a square pan, too bad. Then you stick it in the oven.
Then you prep the chocolate ganache. You simply melt the chocolate chips with the cream.
You then remove the cake from the oven and cut them like I did if you had a square pan. If you had a circular pan like normal people do then you proceed to slice them up into 8 pieces
You then pour the ganache over the cake. Over and over again. Till you think it might be enough.
You prep a slice for a friend if you’re really patient like me.
You then serve it with orange peel on top. No it is not bitter and no you do not need “candied orange peel” because the cake is sweet enough and further more the orange peel tastes utterly refreshing when eaten together with the cake. And no KB, that’s not cornflakes over the top of my cake. Pfft.
Finally, you devour it without thinking twice.
The Starting Chef ♥
Recipe adapted from BBC GoodFood
- 1 Seville orange
- a little melted butter , for greasing
- 100g plain chocolate , broken into pieces
- 3 eggs
- 280g caster sugar
- 240ml sunflower oil
- 25g cocoa powder
- 250g plain flour
- 1½ tsp baking powder
- orange candied peel , to decorate
For the chocolate ganache
- 200g plain chocolate , broken into pieces
- 225ml double cream
- Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
- Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
- In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
- Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
- Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.