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Chocolate Orange Crown Cake

Chocolate Orange Crown Cake

Recipe Submitted By: bakingmad

Chocolate Orange Crown Cake as featured in Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	30 minutes
Baking Time	45 minutes
Portions	1 cake
Skill Level	Easy
Average Rating

Chocolate Orange Crown Cake Ingredients

1	Orange Seville if possible
	Butter melted for greasing
100 grams	Dark Chocolate broken into pieces
3	Free Range Eggs
280 grams	Golden Caster Sugar (Billington's)
240 ml	Sunflower Oil
25 grams	Cocoa Powder
250 grams	Plain White Flour (Allinson Nature Friendly)
1.50 tsp	Baking Powder
	Orange Peel candied, to decorate
1 tsp	Orange Extract (Nielsen-Massey)

Additional Ingredients

220 grams	Dark Chocolate broken into pieces
225 ml	Double Cream
50 grams	Unsalted Butter

This recipe uses

How to make Chocolate Orange Crown Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/ 160°C fan/ 350°F/ Mark 4. Grease and line a large silicone crown mould or the base of a 23cm/ 9inch round cake tin
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; let cool
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. Let cool
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. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. 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.) Allow to cool for 10 minutes in the tin, and then turn out on to a wire rack to cool completely.
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

Reviews

Read all reviews (2) | Average rating: 3 stars

"It is a delicious cake. I love it ❤"

28-04-2013 | Author: sanja | 1 stars

"A delicious and easy cake to make, but the recipe could be better written (eg the baking time has an error!) I didn't have a crown mould so I used a 23cm round tin. I found the cake took about 55 mins to bake in the 23cm tin. The top of the cake developed big cracks as it cooked, but no matter as these were covered by the ganache. I didn't have any orange extract so I left it out, but the cake still had a very orange-y flavour without it, so I don't think it's necessary. I used a large organic orange. Perhaps I didn't boil it for long enough as I didn't get a totally smooth puree, but the finished cake had a nice moist texture rather like a cake baked with ground almonds instead of flour. I almost had a disaster with the ganache - it looked curdled & seperated, I was about to throw the lot in the bin & cry but found a good whisking brought it back together. So, give your ganache a good beating with a wooden spoon or whisk as opposed to the gentle stirring suggested by the recipe! For decoration I used some toasted flaked almonds & cut some whole candied orange peel into very thin slivers, which I thought looked nicer than the chopped mixed peel shown in the picture."

Bakingmad: "The baking time for cakes may vary depending on individual ovens. If your cake needs longer than the specified bake time, increase baking for a further five minutes and then check whether baked thoroughly by inserting a skewer into the centre of the cake. if the skewer comes out clean then your cake is done. Repeat for five minute periods until your cake is fully cooked. If the cake begins to brown before baking has finished cover loosely with baking paper. Your decoration suggestions sound very creative. Good work!"

14-12-2012 | Author: allthingsnice | 4 stars