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chocolate orange bundt cake on plate with chocolate drizzle on top with candid orange peel

Chocolate Orange Crown Cake by Eric Lanlard

Celebrity recipe

2 Reviews

  • Nut free
  • Vegetarian

About the bake

This chocolate orange cake is made in a crown shape which makes it a really fun table centre. It features a whole orange which really brings the orange flavour to life. Eric Lanlard showed how to bake this cake on Baking Mad with Eric Lanlard on Channel 4. 

115Total Time
30Prep Time
45Bake Time
1Makes
Easy

Method

  1. 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. 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.

  3. 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.

  4. 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.

  5. Step 5:

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

  6. 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. Step 7:

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

  8. 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 The Cake

    • 1 Seville orange
    • 100g Dark chocolate
    • 3 Free range medium eggs
    • 280g Billington's Unrefined Golden Caster Sugar
    • 240ml Sunflower oil
    • 25g Cocoa powder
    • 250g Allinson's plain white flour
    • 1.5 tsp Baking powder
    • Pinch Orange peel
    • 1 tsp Nielsen-massey orange flavouring
  • For the decoration

    • 220g Dark chocolate (broken into pieces)
    • 225ml Double cream
    • 50g Butter (unsalted)

Utensils

  • Silicone crown mould
  • Mixing bowl
  • Saucepan
  • Sieve
  • Cooling rack

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