Delicious UK - (11)November 2020

The chocolate orange

Christmas cake

INTRODUCING...

Chocolateorangecake

withCointreaudrizzle

MAKES 16 SLICES.HANDS-ONTIME 30 MIN,

OVENTIME50-55MIN,PLUSCOOLING

MAKE

AHEAD

Freezetheundecorated

bakedcakeforupto1 month

• defrostovernight,then
  decorate.Theicedcakewillkeep
  inanairtightcontainerforuptoa
  week– ora littlelonger– thecake
  willbecomeevenmoremoist.

EASY

SWAPS

Nota fanoforangewith

chocolate?Swaptheorange

zestandjuicefor1 tsp

vanillabeanpaste.

MAKE&

SHARE

Make2 cakes:onetokeep,

onetogiveaway.Youcould

slicethecake,thenwrap

eachsliceinwaxedbrownpaper

andtiewithgiftribbonorstring.

• 120gunsaltedbutter


• 120ggoldensyrup


• 100gdarkmuscovadosugar


• 70glightmuscovadosugar


• 75gdarkchocolate(atleast
  70%),chopped
  
  
  • 4 mediumfree-rangeeggs
  
  
  • Finelygratedzestandjuice 3
    smalloranges(about75mljuice)
  
  
  • 75mlmilk
  
  
  • 225gself-raisingflour
  
  
  • 1½tspbakingpowder
  
  
  • 50gcocoapowder,sifted
  
  
  • ½tspfineseasalt
  
  
  
  

FORTHECOINTREAUDRIZZLE

• 300gicingsugar(youmayneed
  a littlemore)


• 2 tbspCointreau(oranotherbrand
  oftriplesec)ororangejuice


• Goldshimmer(optional)

YOU’LLALSONEED...

• Deep20cmroundcaketin,
  greasedandthebaselinedwith
  compostablebakingpaper;
  bakingsheetlinedwith
  compostablebakingpaper

1 Heattheovento170°C/150°Cfan/

gas3½.Putthebutter,goldensyrup,

bothsugarsandthechocolatein

a largepan,thengentlyheatuntil

meltedandsmooth.Removefrom

the heat and set aside to cool for

5 minutes, then beat in the eggs

with a wooden spoon.

2 Put the remaining cake ingredients

in a large mixing bowl. Use a

balloon whisk to combine, then

pour in the chocolate mixture and

fold together using the whisk until

smooth and incorporated. Pour into

the prepared tin, gently tap to level,

then bake for 50-55 minutes or until

well risen and a skewer pushed into

the middle comes out clean. Cool in

the tin for 15 minutes, then turn out

onto a wire rack to cool completely.

3 Meanwhile, whisk the icing sugar

in a small mixing bowl with the

Cointreau/orange juice and 1 tbsp

water until smooth and thick (add

a splash more water or sift over a

little more icing sugar to get the

right drizzling consistency). Spoon

over the cooled cake so it runs down

the sides, then leave to set. Add

gold shimmer if you like, then serve.

PER SLICE 313kcals, 9.9g fat (5.6g

saturated), 4.5g protein, 49.6g carbs

(38.3g sugars), 0.7g salt, 1.2g fibre

The traditional Christmas cake is beautiful to look at with its fancy white icing.

When it comes to the classic brown stuff inside, though, perhaps you’re not quite

so wowed. But what if that brown stuff were chocolate? Or, for a Christmassy touch,

chocolate orange? Time to update tradition with this understated crowdpleaser,

which you can make ahead and squirrel away – it will only become more yummy

RECIPE SOPHIE AUSTEN-SMITH PHOTOGRAPH MIKE ENGLISH FOOD ST YLING JEN BEDLOE ST YLING MORAG FARQUHAR

NEXT
MONTH
Get ready for
the amazing
Toblerone
winter
wonderland
cake!