I love chocolate and when it’s combined with other delicious ingredients it can be even more enticing; chocolate and mint - yummy, chocolate and banana - scrumptious, but chocolate and orange - I have to admit I’ve never been a huge fan of the combination. This, however, maybe the cake that changed all that.
This chocolate orange cake is full of subtle flavours so it’s not at all overpowering and don’t be afraid of the chilli, this again is subtle and gives it a fantastic, spicy kick. So, although I won’t be breaking into a Terry’s Chocolate Orange anytime soon, I will definitely be enjoying this wonderful cake time and time again, I hope you do too!
Chilli Chocolate Orange Cake
150g plain chocolate
1tsp chilli powder
140g unsalted butter, softened
150g caster sugar
3 eggs, beaten
250g self raising flour
1½ tsp baking powder
2 tbsp cocoa powder
1 large orange, zest and juice
300g icing sugar
25g cocoa powder
125g unsalted butter, melted
2tbsp orange juice
Preheat the oven to 180C/gas 4 and line a round cake tin with baking paper, grease lightly.
Place a heat proof bowl over a saucepan of water on a medium heat, ensuring the water does not touch the bowl. Place the chocolate and chilli powder in the bowl and melt, stirring occasionally with a wooden spoon. When melted remove from the heat and allow to cool.
In a large bowl beat the butter and sugar together until light and creamy. Gently stir in the cool melted chocolate and the eggs until well combined.
Sift over the flour, add the baking powder, cocoa powder, orange zest and 2 tablespoons of the orange juice. Beat together until even coloured and smooth.
The batter will be quite thick so use a rubber spatula to pour the mixture into the prepared tin and smooth the top. Bake in the oven for about 1 hour until a skewer inserted in the middle of the cake comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Meanwhile to make the frosting; Sift the icing sugar and cocoa powder into a bowl. Add the melted butter and orange juice and beat until combined.
Spread the icing generously over the cake using a spatula. Place in the fridge for 10 minutes to set then serve.
Belle's Top Tip
If you really find the chilli too much try replacing it with ground ginger instead. Although it doesn't have the same kick it will add a warming, subtle flavour and goes well with the chocolate orange too!