Blood Orange Chocolate Cake
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.
Ingredients
Blood Orange Topping
- 3 Blood Oranges Sliced finely, 4 - 5 mm, available from Tesco or Marks and Spencer
- 200 g Caster Sugar
- 250 ml Water
Cake
- 125 g Plain Flour
- 200 g Caster Sugar
- 35 g Cocoa Powder
- 1 teaspoon Baking Powder
- ¾ teaspoon Bicarbonate of Soda
- ¼ teaspoon Salt
- 65 ml Oil I used neutral flavoured like veg, sunflower
- 60 ml Milk
- 65 g Buttermilk or Plain or Natural Yoghurt
- 1 Egg
- ½ teaspoon Vanilla Paste
- 25 ml Coffee
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.Nutrition
Calories: 353kcalCarbohydrates: 66gProtein: 4gFat: 10gSaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 149mgPotassium: 123mgFiber: 2gSugar: 51gVitamin A: 66IUVitamin C: 3mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!
