Chocolate Cake with Orange Flavour

This is the classic chocolate cake recipe that we have been using at home for years. It was my mom who used to make this chocolate cake years ago and then I have been following the same recipe. It turns out to be succesful every time. The recipe is actually from an old english baking book we got at home, from 1979 to be specific which I was talking about in my previous post. Being a norwegian, I am not fond of the norwegian way of making chocolate cake. All of the recipes contains milk and that makes the cake muddy without a soft texture. I know alot of people love it, but for me chocolate cake has to be moist, fluffy and soft. And I give this recipe 5 stars for being just as perfect as it requires to make a perfect chocolate cake. The recipe contains orange rind and orange juice, but you may omit it if you don’t want to put it. I use water mixed with some vanilla sugar or vanilla essence instead when I don’t want the orange flavor.





Makes about 10 pieces
Calories: ~ 2311
each piece: ~ 231


I n g r e d i e n t s :

2 tbsp cocoa powder
2 tbsp hot water
100 g butter or margarine
125 g caster sugar
2 large eggs, beaten
100 g self-raising flour
1 tbsp orange juice ( you may omit and use water mixed with vanilla essence/vanilla sugar)
1 grated rind of orange (you may omit it)


Grease an 18 cm round deep cake tin and line the bottom and sides with greased greaseproof (waxed) paper.

1) Dissolve the cocoa in the water and leave to cool
2) Cream the butter or margarine and sugar together until light and fluffy and pale in color
3) Beat in eggs one at a time, followed by the cocoa mixture
4) Sift in the flour and fold in, followed by the orange rind and juice (or vanilla mixture)
5) Turn into the prepared tin

Bake in a moderately hot oven 180C at the lowest slot for 40 to 45 minutes or until firm to the touch. Turn onto a wire rack to cool.

Chocolate icing

50 g plain chocolate
25 g butter
25 g icing sugar, sifted


1) Melt the chocolate in a heatproof bowl over hot water
2) Stir in the butter until melted and well mixed
3) Beat in the icing sugar until smooth and remove from the heat
4) Quickly spread over the top of the cake (you may make a swirling design if desired or garnish with shredded coconuts or whatever you may like) and leave to set

Tips

- If you want to make a larger quantity, you may double the recipe and use an rectangular pan about 30 cm x 20 cm
- You do not have to use greased or waxed paper, you may grease the tin/pan with butter (and sift with flour)