About the bake
This moist chocolate and zesty orange cake is beautifully indulgent and fantastic to be baked especially for a loved one and shared on Valentine's day.
Method
Step 1:
Beat together the oil, yoghurt, marmalade, sugar and eggs in a large bowl.
Step 2:
Sift together the dry ingredients and stir into the cake mixture.
Step 3:
Spoon into a greased lined 15cm heart shaped or round deep cake tin.
Step 4:
Bake for 30-40 minutes 170°C (150 °C, gas mark 3).
Step 5:
Cool in the tin for 10 minutes then turn out on to a wire rack to become cold.
Step 6:
Bring the cream to the boil in a pan.
Step 7:
Add the chocolate and remove from the heat.
Step 8:
Stir until smooth and cool for 5 minutes.
Step 9:
Whisk the ganache until glossy and beginning to thicken.
Step 10:
Pour over the cake and spread with a palette knife over the sides.
Step 11:
Leave to set but don’t put the cake in the fridge or the ganache will become dull.
Step 12:
Decorate with strips of candied orange peel.
Ingredients
For the sponge
- 75ml Sunflower oil
- 75ml Yoghurt (orange flavoured)
- 3 tbsp Marmalade
- 75g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 110g Self-raising white flour
- 1 tbsp Cocoa powder
- 1 tbsp Bicarbonate of soda
For the chocolate
- 175ml Double cream
- 175g Plain chocolate (70% cocoa)
- Orange peel (candied, to decorate)
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the sponge
- 75ml Sunflower oil
- 75ml Yoghurt (orange flavoured)
- 3 tbsp Marmalade
- 75g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 110g Self-raising white flour
- 1 tbsp Cocoa powder
- 1 tbsp Bicarbonate of soda
For the chocolate
- 175ml Double cream
- 175g Plain chocolate (70% cocoa)
- Orange peel (candied, to decorate)