Chocolate orange heart cake - recipe
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Prepare
-
Serves
8 -
Cook
-
Skill
Medium
Ingredients
For the sponge
- 75 ml Sunflower oil
- 75 ml Yoghurt orange flavoured
- 3 tbsp Marmalade
- 75 g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 110 g Self-raising white flour
- 1 tbsp Cocoa powder
- 1 tbsp Bicarbonate of soda
For the chocolate
- 175 ml Double cream
- 175 g Plain chocolate (70% cocoa)
- Orange peel candied, to decorate
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1
Beat together the oil, yoghurt, marmalade, sugar and eggs in a large bowl.
For this step you'll need:
- 75ml Sunflower oil
- 75ml Yoghurt orange flavoured
- 3 tbsp Marmalade
- 75g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
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2
Sift together the dry ingredients and stir into the cake mixture.
For this step you'll need:
- 110g Self-raising white flour
- 1 tbsp Cocoa powder
- 1 tbsp Bicarbonate of soda
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3
Spoon into a greased lined 15cm heart shaped or round deep cake tin.
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4
Bake for 30-40 minutes 170°C (150 °C, gas mark 3).
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5
Cool in the tin for 10 minutes then turn out on to a wire rack to become cold.
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6
Bring the cream to the boil in a pan.
For this step you'll need:
- 175ml Double cream
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7
Add the chocolate and remove from the heat.
For this step you'll need:
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8
Stir until smooth and cool for 5 minutes.
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9
Whisk the ganache until glossy and beginning to thicken.
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10
Pour over the cake and spread with a palette knife over the sides.
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11
Leave to set but don’t put the cake in the fridge or the ganache will become dull.
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12
Decorate with strips of candied orange peel.
For this step you'll need:
- Orange peel candied, to decorate
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