Hidden Dark Chocolate & Orange Cake Recipe

Ingredients

• 260g / 6oz Butter
• 260g / 6oz Self Raising Flour
• 260g / 6oz Sugar
• 4 Eggs
• Zest of 2 Oranges
• Squeeze of Fresh Orange Juice
• Dash of Milk
• Dash of ‘Tangerine’ Colouring

For the Ganache

• 240g / 6oz Dark Chocolate
• 200ml Double Cream
• A small knob of Butter (this will make the chocolate shine)

Method 

1. Preheat your oven to 180oc or gas mark 4 and line your cake tins with butter or baking paper.

2. Whisk together the butter and sugar till fluffy.

3. Add one egg and a little bit of flour and mix. Add the remaining eggs, one at a time adding a little bit of flour every time (this prevents the mixture from curdling).

4. Add the remaining flour and mix.

5. Grate your oranges and add  the zest to the mix, with half of one of the oranges add a dash of orange juice and mix. Add a small dash of milk, mix. Finally add your food colouring and mix.

6. Split your mixture in to the the two cake tins and pop in the oven for around 30 – 40 mins. To test if they are ready prick your cake with a fork, if the the fork comes out clean they are ready, if the fork comes out with sticky mixture on it then leave your cakes a little longer :).

7. Once your cake is cooked, leave to  completely cool before spreading on the ganache.

8. To make the ganache put a bowl over a pan of boiling water.Hidden Dark Chocolate Orange Cake Recipe 4 Add the chocolate to the bowl and let it start to melt. Once it’s begun to melt add your cream and mix till you have a nice smooth mixture. Add the butter and again melt it in and mix. Now you can do several things with ganache, you can eiher drizzle it over your cake whilst runny or leave it to cool and it will thicken on it’s own (can take a while). With this Hidden Chocolate & Orange Cake Recipe I let the ganache cool a little (around 15mis) and then I whipped it till it was a thick mixture that I could spoon on without it running. I then spooned the ganache in the middle of the cake and then covered the whole cake in ganache, giving it a rough ‘whipped’ look. It’s up to you how you would like to use the ganache it will still taste just as good.

(http://www.cookbakeeat.com/)