Chocolate orange fudge cake

When I was shortlisting cakes to make for our barbecue (which feels like forever ago now but was actually only a fortnight) I wanted to use recipes I was fairly sure would work – catering for a large group of people is not the time to experiment!

I’ve become a bit of a fan of the chocolate orange combination recently, so I decided I would turn my go-to chocolate fudge cake, which normally makes a 3-layer cake, into a chocolate orange tray bake.

It worked really well, I halved the quantities of both cake and icing and added the zest and juice of an orange to both, which was enough for the orange flavour to come through quite noticeably.

Doing it as a tray bake was perfect for cutting it into easy to eat small portions, and I think would be good for any type of occasion where you have a dessert buffet. In case you can’t tell, I was quite a fan, and it’s dead easy too!

Chocolate orange fudge cake

  • 60g dark chocolate
  • 60g butter
  • 125g caster sugar
  • zest and juice of an orange
  • 1 egg
  • 150g self raising flour
  • 1tsp bicarbonate of soda
  • 1tbsp cocoa powder
  • 125ml buttermilk

For the icing

  • 125g dark chocolate
  • 60g butter
  • 100g icing sugar
  • zest and juice of an orange
  • 2-3tbsp milk

For the cake, grease and line an 8″ square cake tin, and melt the chocolate over a pan of simmering water. Stir the orange zest into the sugar, then beat with the butter until light and fluffy, then add the egg and beat again. Sieve together the flour, bicarb and cocoa and fold into the cake batter. Beat in half of the buttermilk, the melted chocolate and then the remaining buttermilk, pour into the tin and bake at 160 degrees for 25 minutes, or until a skewer comes out with just a few moist crumbs.

For the icing, melt the chocolate and butter over a pan of simmering water, without stirring, then quickly beat in the orange zest and juice, icing sugar and 2-3tbsp milk, depending on how thick it looks. Leave to cool, then spread over the cake and cut into squares.

 

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