I am back again with yet another baking foodie post! This post I am going to explain how I made my Chocolate and Orange Drizzle Cake for my Mum on Mothers day.
For The Cake:
- 175g / 6oz Caster Sugar.
- 175g / 6oz Margarine.
- 150g / 5oz Self Raising Flour.
- 25g / 1oz Cocoa Powder
- 3 x eggs
- 1 x orange - you need it's rind and juice.
For The Filling:
- 75g / 30z Icing Sugar
- 25g /1 oz Cocoa Powder
- 50g / 20z Margarine
Chocolate Top (I use sainsburys basic...its cheap, tastes great and melts really well!):
- 200g Milk Chocolate
- 100g White Chocolate
Remember baking measurements are an exact science, ensure everything is exactly 175g or 25g etc. Unlike cooking where the recipe may require 200g of pasta if you put in 205g of pasta, the meal will not be affected, baking however, those extra 5g will make all the difference, so be careful when you weigh out!
1. Weigh out 175g of sugar and 175g of margarine and put them in a bowl.
2. By hand or using an electric whisk, blend the sugar and margarine together.
3. Weigh out your 150g of flour and 25g of cocoa powder (if you are not making it
chocolate..use 175g of flour.)
4. Mix the cocoa powder and flour together until it is all combined.
5. Take your large orange and grate the rind or skin from it and put to one side.
6. Cut your orange in half and take out as much juice as possible and leave in a a bowl or cup.
7. Add the orange zest to the mixed sugar and margarine and stir in with a spoon.
8. Add one of the eggs and a third of the flour and cocoa mixture and combine by hand or with an electric whisk. Repeat this process until all of the eggs and flours are in. Putting it in a third at a time.
9. Give your mixture a good beat together to ensure everything is incorporated and no flour is stuck to the sides.
11. Put it in the middle of your oven at Gas Mark 4/180C/350F for 40-45 minutes.
12. While the cake is cooking you can prepare the butter cream. Take 75g of icing sugar and 25g of cocoa and like before mix them together.
13. Add to the icing sugar 50g of margarine (with buttercream the ratio is always 2:1 icing sugar to margarine).
14. Slowly start to combine the two together, stick with this process as by hand it can take a few minutes!
15. When the butter cream is coming together add a tiny splash of milk, this will help it become lovely and creamy!
16. Put a small amount of the orange juice into the butter cream and stir it round.
17. Take the cake out of the oven and insert a pointed knife and if it comes out clean, you know your cake is cooked through.
18. Stab a few points on your cake and pour over the orange juice, this is how it becomes a orange drizzle cake as the cake is still warm, it has alot of moisture, so when you pour the juice over it, it locks it in.
19. After it has been out of the oven for about 20 minutes tip the cake out onto a cooling wire and put the cake to one side and leave to cool completely.
20. Once your cake is fully cooled down, slice it in half and spread on the butter cream you made earlier. Then sandwich it back together.
21. In two bowls, melt the white and the milk chocolate. Either over a bowl of boiling water or by microwave. I did mine via the microwave, but you must be careful to watch for it burning. Every 30 seconds I take it out and give it a stir.
22. Place some boards down so you don't make a mess everywhere and tip the milk chocolate bowl over the top of the cake until it covers it all.
23. Take some white chocolate on a spoon and run it quickly from left to right to create the marbled look. You can also run a fork on it to give it some extra swirls!
24. Finally, leave your cake to set, and tuck in and enjoy!
Hope you found this useful, let me know if you have a go at making it!
What is your favourite cake to eat?!
Until the next post,