200gMilk ChocolateOr a mix of dark and milk chocolate. Chopped
2OrangesZest
Instructions
Cake
Preheat oven to 175 C/Gas Mark 3.
Grease/line tin. If using a bundt, butter thoroughly or spray using a cake release spray.
Add coffee, orange juice and zest, vanilla and butter to a pan. Simmer and then stir in cocoa powder. Remove from heat and stir in caster sugar.
Whisk in the eggs.
Fold in the flour, baking powder and salt.
Mix in the buttermilk/yoghurt.
Pour batter into tin and bake for 40 - 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
Drizzle
Make the drizzle by heating sugar and orange juice for 2 - 3 minutes.
Allow cake to cool for 15 minutes, then invert out of the tin.
Poke cake all over with skewer and pour drizzle over whilst cake is still hot.
Ganache
Place chocolate in bowl.
Heat cream in a pan. When simmering, pour the cream over the top and whisk together. Stir in zest. Pour over cake.
Notes
The best way to store this cake?
Store in an airtight container for up to 5 days.
How to freeze
Yes. Simply bake and completely cool the cake. Don’t add the decoration/chocolate topping. Once cool, wrap it in cling film twice. Cover in foil. Add to a air tight container or cover in 1 more layer of foil. Freeze for up to 3 months.
How to thaw frozen Chocolate Orange Cake
Unwrap the cake and place on a wire rack. Leave at room temperature for 3 - 4 hours. Once the cake has thawed, make and add chocolate topping.