ITALIAN RECIPES BY:

Chocolate Orange Cake

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Chocolate Orange Cake
  • 24%
    481 kcal
  • 14%
    7,3 g
  • 22%
    20,1 g
  • 26%
    71,8 g
  • 0%
    0,561 g

    Preparation time

    0:15 min

    Cooking time

    0:25 min

    Difficulty

    medium

    Servings

    serves 8

Ingredients

  • 4 large eggs
  • 150 g caster sugar
  • 190 g plain flour
  • 50 g cocoa powder
  • 1 rounded tsp baking powder
  • 100 ml Filippo Berio extra virgin olive oil
  • grated zest of 2 oranges
  • juice of 1 orange
  • >> For the icing:
  • 75 g softened butter
  • 175 g icing sugar, sifted
  • 100 g plain Novi extra dark chocolate, melted
  • 25 g plain Novi extra dark chocolate, chopped
  • orange zest to decorate (if desired)
  • >> Our wine pick:
  • Asti spumante DOCG
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Method

  1. Preheat the oven to 180°C (fan) or 160°C. Lightly oil a baking parchment and line a 20 cm round cake tin.
  2. Place the eggs and sugar in a large bowl and place over a pan of simmering water.
  3. Use an electric whisk to whisk the eggs until creamy and thick enough to leave a trail when the whisk heads are lifted from the mixture.
  4. Sift over the flour, cocoa and baking powder and gently fold in.
  5. When the flour is almost mixed in, add the olive oil and orange zest and juice and gently fold in.
  6. Pour into the prepared tin and bake for 20-25 minutes or until the cake has risen and is spongy – the sponge should bounce back when lightly touched in the centre. Cool in the tin for 10 minutes before transferring to a wire rack to cool.
  7. For the icing, cream the butter and icing sugar together with an electric whisk until fluffy. Add the chocolate and whisk again until smooth.
  8. Spread the icing over the top of the cold cake, then decorate with the chopped chocolate.
  9. Serve in wedges decorated with orange zest if desired.
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Chef's tip

You can serve this chocolate cake with an orange juice reduction if you like. It is very easy to make, you only need fresh orange juice, some grated zest and some corn/potato starch or maizena (proportion: ca. 1 tbsp. for each orange). First bring juice plus zest to a boil, then mix the starch with a little water and add to the juice. Mix well and cook until you get a thicker sauce.

Serving suggestion

Serve with a hot cup of tea/coffee or with a glass of sweet wine.

 

Wine selection

Italian sweet sparkling like Asti spumante DOCG; Barolo chinato; Aleatico di puglia; Marsala ambra superiore; Vin santo; Passito

 

Family tip

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Dish history

The scent of dark chocolate and oranges.. the kettle boiling water.. doesn't this remind you of holidays, winter time and cozy days in front of a roaring open fire? This cake is probably the perfect companion for such occasion! Well, chocolate is always good, no matter the season, but coupling it with oranges, a typical winter fruit, makes it particularly timely! This easy recipe gives you the perfect any time cake: you can enjoy it at breakfast time, as a healthy mid-afternoon snack, with a nice cup of tea, as well as at dinner time, after a nice meal, while sipping on a glass of fine sweet wine. A cake that will win over you, your family and friends. Guaranteed!