Festive Chocolate Orange Cake

Searching for the perfect dessert to impress your guests this Christmas? How about our very special chocolate orange cake – rich & delicious, the perfect finish to your festive feast.

  • 175g unsalted butter, softened
  • 175g plain flour
  • 175g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 30g cocoa powder
  • 2 large free-range eggs
  • 2 tsp Cointreau (or other orange liqueur)
  • 150mls soured cream
For the chocolate ganache:
  • 75g unsalted butter, softened
  • 200g orange flavoured dark chocolate (we used Green & Black's Maya Gold)
  • 1 tbsp golden syrup
  • 130mls soured cream
  • 2 tsp Cointreau
  • 275g icing sugar, sieved
  • 1 small orange Aero bar

Follow these steps

  • Pre-heat the oven to 180degC. Lightly oil and base line two 20cm sandwich tins
  • Cream together the softened butter with the caster sugar and Cointreau, until light and fluffy.
  • Add the eggs and soured cream followed by the flour, baking powder, bicarbonate of soda and cocoa powder - mix to form a smooth, thick batter.
  • Divide the mixture equally between the two prepared tins and bake for 30-35 minutes or until springy on the top surface when lightly pressed.
  • Leave to cool in the tins for about 10 minutes before turning out onto a wire rack to cool completely.
  • To make the ganache icing -
  • melt the butter and 150g of the chocolate - leave to cool for a few minutes before adding the golden syrup, Cointreau and soured cream - mix well.
  • Add the icing sugar and mix until smooth and glossy.
  • Use about 3/4 of the ganache icing to sandwich the two cakes together and to cover smoothly the top & sides.
  • Finely grate the orange Aero and sprinkle evenly over the top surface of the cake.
  • Melt the remaining 50g of chocolate and use to drizzle over the top of the cake, then finish by piping swirls of the remaining ganache icing around the outer edge.
  • Add a final decorative touch with the addition of some delicate chocolate shapes.
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