Chocolate Orange Cake
This is a great tasking chocolate cake that is easy to make and will surely be a hit.
If you don't like the strong orange flavour you can add less orange juice to the mix
You will need two 20cm cake tins for this.
Makes: 12-14 servings
- Preheat the oven to 190C/170C Fan. Grease with extra butter the two 20cmcake tins
- Place the butter, sugar, eggs, flour, baking powder, cocoa powder, orange zest and orance juice into a food processor and beat until well combined, thick and creamy. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until you can insert a wooden squewer into the cake and remove without any mix remaining on the squewer.
- Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack.
- To make the chocolate icing, place the chocolate peices in a high quality mixing bowl. Then gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine - if not all the chocolate melts then return the mixing bowl to above a bowl of boiling water only until the chocolate melts. Leave to cool for 5 minutes.
- Place one of the sponges onto your serving tray. Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix the milk with the chocolate icing until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.)
- Once the first layer of icing has set spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set.
- 75g cocoa powder
- 2 oranges, zested and juiced
- 225g softened butter
- 225g caster sugar
- 4 eggs
- 225g self raising flower
- 1 tsp baking powder
- 300ml double cream
- 300g dark chocolate broken into small peices
- 3 tbsp milk
Nigella's vanilla shortbread
- preheat the oven to 160°C
- put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz before adding the butter along with the vanilla seeds you've scraped out of a vanilla pod. (Easiest way to do this is by cutting the vanilla pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Nigella's tip - don't even think of throwing the deseeded bits of vanilla pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.)
- process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both.
- using the tip of a sharp knife, cut the pressed-out shortbread into fingers. Make two incisions lengthways - ie to form three layers - and then make ten cuts down - so that you end up with eleven fingers per layer.
- slide the Swiss roll tin (baking tray) into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting.
- Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.
- 100 grams icing sugar
- 200 grams plain flour
- 100 grams cornflour
- 200 grams very soft unsalted butter
- seeds from 1 vanilla pod
- caster sugar