Chocolate Orange Drizzle Cake – An Idea Shared
This chocolate orange drizzle cake recipe came about from one of those conversations you sometimes have about cooking. Sharing cooking tips and recipes is partly what this food blog is about. It is really fun to find out how other people cook and the various tweaks they make to different recipes that either sound really yummy to you – or not. And I love it when I mention something too that someone thinks is a good idea.
The idea for this chocolate orange cake, came about from a chat amongst friends, swapping recipe ideas
Because most cooking goes on behind closed doors we do not get the chance to learn how other people do things very often. And many people develop their own ways of doing things that they may not realise is unusual – we can all learn from each other
Talking Chocolate Orange Cake
A group of us were talking cakes and someone mentioned to me that they had the idea to put some melted chocolate into a cake, especially an orange drizzle cake – because then you have a chocolate orange cake! I thought that sounded great but I will be honest, I wasn’t quite sure how it would work – but there is really only one way to find out!
I tried it out and here is the (delicious!) result – and it is definitely will be repeated. I based the recipe on the Lemon Drizzle Cake already on my website – but just used oranges instead.
I bought some good quality dark chocolate and melted it in a bowl over hot water and swirled some into the cake mix. They key is not to do too much stirring once you have put the chocolate liquid into the cake mix, so you end up with a marble effect. If you stir too much, you may end up with a completely light brown cake. It would still taste nice but may not look so good.
I made this as a birthday cake (for an adult), partly because it is a bit different and quite fun. I could have iced it but in my opinion too much sugar and icing can spoil a cake as it gets too sweet and sickly – so I just put some candles on the top.
Chocolate Orange Drizzle Cake Recipe
- 175g / 6oz unsalted butter, softened
- 175g / 6oz sugar
- 3 eggs
- 1 orange zest finely grated
- Juice of 1/2 an orange
- 175g / 6oz self-raising flour
- 50g / 1.5oz good quality, dark chocolate
For The Drizzle
- 1 orange juiced
- 85g / 3oz caster sugar
- Preheat the oven to 180 degrees C
- Mix together the butter and sugar, until it is a smooth cream
- Add the eggs, one at a time, slowly mixing through
- Sift the flour into the mixture
- Add the orange zest and orange juice and stir until all of it is mixed
- Grease a loaf tin or deep round cake tin and line with greaseproof paper
- Spoon in the mixture and level the top with a spoon
- Place the chocolate in a small plastic or metal bowl
- Place over a saucepan of hot, nearly boiling water, stirring until it melts
- Drizzle the choclate into the cake swirling as you go.
- Use a metal knife to gently stir it into the cake – but do not over mix
- Bake in the oven for about 45 minutes
- Test to check if done by sliding a knife into the centre of the cake to see if it comes out clean; if there is any cake mix on it leave in for longer
- Leave to cool in the tin
- Meanwhile mix together the orange juice and sugar to make the drizzle
- Stab the warm cake all over with a fork and then pour over the drizzle – the juice will sink in and the sugar will make a lovely, crisp topping
- Leave in the tin until completely cool, then remove and serve
I made this cake yesterday, I used a loaf tin ,beautifully moist cake I added some chocolate chips to it to boost the chocolatey taste hmmmm nice
I made the cake, it’s delicious, I could really taste the orange, but did a good old squeeze to the largest size oranges we get here. Thanks Penny, it was a baptism by fire as it’s the first thing I’ve baked for the longest time.
I’m going to a family gathering next week and definitely going to try this out and take it along, it looks absolutely delicious. Thanks Penny, you might just be persuading back into baking 🙂
I’ve just baked this cake and it’s lovely: easy to make, moist and tasty. I followed the instructions for the Orange juice but my cake doesn’t taste very orangey. Although I like using the fresh orange, do you think I might get a stronger flavour with a couple of teaspoons of orange essence in the cake mixture instead and just the fresh orange juice for the drizzle?
Yes orange essence sounds a great idea if you want it a bit more orangey – you may need the juice as well for the same consistency, though. Do come back and let us know how it worked out if you try it
Just a quick note to say that I made this cake as a traybake and it only needed 30 minutes (in case others try this too!). looks very good, so we will see how it turns out!
Deena kakaya says
Penny that looks different to what I expected! I love they layered look and the cake looks so wonderfully moist x
Thank you! I just had a peek at your blog and fancy trying the Dancing Curry!
I am making the cake, as I write, I have replaced the flour with Doves Farm gluten free self raising flour and am hoping the end result will be just as good.
I am so pleased my friends shared how good your recipes are. I have been delighted so far. I had never attempted making a quiche before trying your recipe and it was a great success. Having recently become vegetarian I’m finding your recipes for wholesome meals fantastic as they are no nonsense, easy to follow, with everyday ingredients. Look forward to seeing you publish a cookbook.
Thank you for your kind comment. Do let me know how the cake turns out as it would be good to confirm that it works for gluten free flour. I am delighted that you have found my recipes so useful. May be I will look at doing a book.
Orange and chocolate – an unbeatable combination! I definitely want to bake this cake. Thanks for the weight measurements, which will help me in my New England kitchen (across the pond). Can I use granulated sugar in this recipe, since I am not sure what the equivalent of caster sugar would be here in the States. Our flour doesn’t include baking powder. Would you happen to know how I would substitute for self-raising flour? [As a baker and a food blogger, that would be a boon to know!]
Two teaspoons of baking powder in the flour should be about right. You can use granulated sugar like for like on weight and quantity. Caster sugar is just a little finer that is all. Happy Baking! Do drop by and let me know if you enjoy the cake.