Make this your guilty pleasure. Not one for the calorie counters, but absolutely delicious. This is a cake, my sister Filiz makes to perfection and I eat with a smile on my face.
Thank you Sis. for this recipe. Hope you all enjoy it as much as I do.
Preheat oven at 190C Fan 170C 375F Gas Mark 5
Grease and line the base of two 20cm (8in) sandwich tins with parchment or grease proof paper.
Chocolate and Orange Cake
225g (8oz) softened butter
225g (8oz) caster sugar
1 large egg
225g (8oz) self-raising flour
2 level teaspoons baking powder
4 heaped tablespoons of cocoa powder (not drinking chocolate powder)
3 tablespoons of golden syrup or equal measurement of maple syrup or light honey
3 large oranges
FOR THE FILLING AND TOPPING
100g of good quality 90% cocoa dark chocolate
4 heaped tablespoons of chocolate hazelnut spread
1 – Cream together the butter and sugar, add the flour cocoa powder, egg and baking powder. Beat together in a large bowl until thoroughly blended. Add the juice and thinly shaved orange rind along with syrup or honey of your choice. Divide the mixture evenly between the two tins and level out.
2 – Bake in the pre-heated oven for about 25 minutes middle shelf (centre of oven) or until well risen and the tops of the cakes spring back when lightly pressed with finger, or, place a small wooden skewer or cocktail stick in the centre of cake to make sure the cakes are cooked evenly. Leave to cool in the tins for a few minutes then turn out, peel off the parchment paper and finish cooling on a wire rack.
3 – When both cakes are completely cold gently melt the dark chocolate over hot water and then add the chocolate and hazelnut spread stirring until it becomes a nice spreadable consistency. If, at this stage the chocolate is too runny add some more spread to thicken.
4- Sandwich the cakes together with the 1/4 of the chocolate topping and then spread the remaining topping evenly on the top of the cake, giving it an even and shiny finish.
Serve and enjoy!!!!!