This indulgent 2-layer chocolate orange cake made with real melted dark chocolate and fresh orange zest is all wrapped up in rich chocolate buttercream and topped with fresh orange slices.
It’s equal parts rustic and impressive embracing the swirl of a spoon instead of a piping bag and is perfect served at a low key afternoon tea or family celebration.
Ingredients 15
For The Cake
For The Icing
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Method 10
Preheat the oven to 160°C.
Grease and line a 23cm springform cake pan with baking paper. Place the chopped in a microwave-safe bowl and microwave in short bursts, stirring between each, until melted and smooth. Set aside to cool.
Sift , , , orange zest, , and a pinch of sea salt flakes into a bowl. Set aside.
Place the softened and in a separate bowl and beat with electric beaters until thick and pale. Add the , one at a time, beating well after each addition.
Add the cooled melted and and beat well to combine. Fold in the sifted flour mixture, then add the and gently stir to combine.
Spread the cake batter into the cake pan and bake for 45–50 minutes until a skewer inserted into the centre comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the icing, place the chopped in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring until melted and smooth, then cool.
Place the and in a separate bowl and beat with electric beaters for 6-8 minutes until it's very thick and pale. Carefully fold in the cooled melted .
Slice the cake in half and spread half of the icing on top of the bottom layer, then sprinkle with the zest of 1⁄2 orange, finely grated.
Place the top layer on top of the bottom layer and spread the remaining over the cooled cake. Decorate the top of the cake with fresh orange slices and serve. It serves 8-10 people.
