This Blood Orange Chocolate Cake is not just beautiful to look at, it tastes absolutely sublime too. I wanted a rich chocolatey fudgy cake topped with caramel orange slices and after some testing, that is exactly what I ended up with.
3Blood OrangesSliced finely, 4 - 5 mm, available from Tesco or Marks and Spencer
200gCaster Sugar
250mlWater
Cake
125gPlain Flour
200gCaster Sugar
35gCocoa Powder
1tspBaking Powder
¾tspBicarbonate of Soda
¼tspSalt
65mlOilI used neutral flavoured like veg, sunflower
60mlMilk
65gButtermilk or Plain or Natural Yoghurt
1Egg
½tspVanilla Paste
25mlCoffee
Instructions
Place sliced oranges in a pan with sugar and water. Bring to a boil and then simmer for 20 minutes. Carefully arrange oranges overlapping in the bottom of a 20 cm lined round tin. Reserve the syrup for later.
Preheat oven to 180 °C/Gas Mark 4.
Combine Plain Flour, Caster Sugar, Cocoa, Baking Powder, Bicarb and Salt in a bowl.
Mix Oil, Milk, Buttermilk or Yoghurt, Egg, Vanilla in a separate bowl. Stir in cooled Coffee.
Mix the dry ingredients with the wet ingredients. Pour the batter over the orange slices and bake for 35 - 45 minutes at Gas Mark 4/180 C.
Brush the reserved syrup over the top whilst the cake is hot.
Notes
Can this be made ahead?
Countertop - This cake can be made up to a week ahead.Freezer - The cake freezes beautifully too in my experience. Once the cake has cooled place in the fridge overnight, then wrap in cling film and place it in a resealable freezer bag or airtight container. Unwrap before defrosting in the fridge overnight.