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Takes: 1 hour 20 minutes - 1 hour 25 minutes (plus cooling and setting time)
Serves: 6 - 8
No nutritional information available.
Ingredients
- Butter or oil for greasing
- 50g cocoa powder
- 1 tsp vanilla extract
- 175g caster sugar
- 3 eggs
- 100ml olive oil
- 1 tbsp orange rind, from below
- Organic self raising white flour
For the caramelised oranges:
- 2 oranges
- 200g caster sugar
For the chocolate drizzle topping:
- 25ml double cream
- 75g dark chocolate, broken into small pieces
Method
1. For the caramelised orange, peel some orange zest strips into a small bowl, and finely grate the remaining rind into another bowl. Thinly slice the oranges and halve the slices.
2. Heat the sugar and 5 tbsp water in a saucepan over a medium heat, stirring until the sugar is dissolved. Add the orange halves and boil gently for 15 minutes or until translucent and soft, then carefully remove from the syrup and transfer to a plate.
3. Add the orange zest strips to the syrup, reserving the grated zest for later, and cook for a further 4 - 5 minutes. Remove caramelised zest and transfer to a separate plate.
4. For the cake, preheat the oven to 180°C/160°C Fan/Gas Mark 4, and grease a 20cm round cake tin.
5. Combine the cocoa, vanilla extract and 75ml of boiling water in a bowl, and stir until smooth.
6. Put the sugar and eggs into a mixing bowl and beat until smooth and creamy. Beat in the cocoa mixture, olive oil and the reserved grated orange zest. Add the flour and stir to combine.
7. Lay the caramelised orange slices in a circular pattern in the bottom of the tin. Spoon over the cake mixture and smooth the top. Bake for 45 - 50 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 20 minutes, then carefully turn out onto a wire rack and leave to cool completely.
8. Meanwhile, for the chocolate drizzle, bring the cream to the boil in a small saucepan over a medium - high heat. Remove from the heat. Add the chocolate and stir until melted and smooth. Drizzle the chocolate topping over the cake. Decorate with the caramelised orange and leave to set. Serve.
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