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A circular cake covered in chocolate ganache and chopped up orange peel

Chocolate orange crown cake

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1.947 stars based on 19 ratings

This chocolate orange crown cake featured in Baking Mad with Eric Lanlard on Channel 4.

 

Key Information

  • Prep:
  • Bake:
  • Cakes:1
  • Skill level:easy

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Ingredients

For the cake

  • 1 1 Seville orange(s)
  • Butter (unsalted) melted for greasing
  • 100g 3½ oz Dark chocolate broken into pieces
  • 3 3 Egg(s) (free range)
  • 280g 10 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 240ml 8⅛ fl oz Sunflower oil
  • 25g 1 oz Cocoa powder
  • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 1½tsp 1½tsp Baking powder
  • Orange peel candied, to decorate
  • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract

For the decoration

  • 220g 7⅞ oz Dark chocolate broken into pieces
  • 225ml 7⅝ fl oz Double cream
  • 50g 1⅞ oz Butter (unsalted)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and line a large silicone crown mould or the base of a 23cm/ 9inch round cake tin

  2. Classic mode Step 2

    Pierce the orange with a skewer right through. Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth then leave to cool.

    Ingredients for this step

    • 1 1 Seville orange(s)
  3. Classic mode Step 3

    Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on high, stirring after 1 minute. Leave to cool.

    Ingredients for this step

    • 100g 3½ oz Dark chocolate broken into pieces
  4. Classic mode Step 4

    In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the pureed orange, discarding any pips, then stir in the cooled melted chocolate.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • 280g 10 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 240ml 8⅛ fl oz Sunflower oil
  5. Classic mode Step 5

    Sift in the cocoa, flour and baking powder. Mix well and pour into the tin.

    Ingredients for this step

    • 25g 1 oz Cocoa powder
    • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
    • 1½tsp 1½tsp Baking powder
  6. Classic mode Step 6

    Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.)

  7. Classic mode Step 7

    Allow to cool for 10 minutes in the tin, and then turn out on to a wire rack to cool completely.

  8. Classic mode Step 8

    To make the chocolate ganache, put the chocolate, butter and cream into a heatproof bowl. Bring the cream to the boil and leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake. Decorate with the candied orange peel.

    Ingredients for this step

    • 220g 7⅞ oz Dark chocolate broken into pieces
    • 50g 1⅞ oz Butter (unsalted)
    • 225ml 7⅝ fl oz Double cream
    • Orange peel candied, to decorate