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| Perfect for autumn: chocolate, spices & orange in one glorious light fluffy cake |
This is 67goingon50's autumn chocolate cake: tender, fine crumbed, lightly spiced and scented with orange.
It's a doddle - so easy that kids can make it. And that is undoubtedly a bonus for anyone trying to get ready for an evening's entertaining.
It's best eaten on the day so make it the first thing on your schedule. If the icing is made at the same time, and set aside, it'll save fuss and bother when it's time to decorate and serve the cake.
The photo shows part of an 8in/20cm square baking tin; for a party 67 would either double the recipe or increase it by a half (ie 1.5x ingredient amounts) and increase the pan size The cake could be baked in layers, or in cupcakes.
Cost: £3
Feeds: 15-20
Oven: 160 C/325F
Ingred:
6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
4 heaped tablespoons cocoa powder (NOT drinking chocolate)
1 heaped teaspoon baking powder
125gm/4 oz dark brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4tsp cloves
5 fl oz/150 ml sunflower oil
5 fl oz/150 ml milk
2 large or 3 small eggs
1tsp essence of orange
125gm/4.4oz softened butter
200gm/7oz sifted icing sugar
1 tsp essence of orange (supermarkets, near the vanilla)
zest of an orange
1 tablespoon orange liqueur (opt)
Garnish:
1 pkg orange thins*
Method:
It's a doddle - so easy that kids can make it. And that is undoubtedly a bonus for anyone trying to get ready for an evening's entertaining.
It's best eaten on the day so make it the first thing on your schedule. If the icing is made at the same time, and set aside, it'll save fuss and bother when it's time to decorate and serve the cake.
The photo shows part of an 8in/20cm square baking tin; for a party 67 would either double the recipe or increase it by a half (ie 1.5x ingredient amounts) and increase the pan size The cake could be baked in layers, or in cupcakes.
Cost: £3
Feeds: 15-20
Oven: 160 C/325F
Ingred:
6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
4 heaped tablespoons cocoa powder (NOT drinking chocolate)
1 heaped teaspoon baking powder
125gm/4 oz dark brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4tsp cloves
5 fl oz/150 ml sunflower oil
5 fl oz/150 ml milk
2 large or 3 small eggs
1tsp essence of orange
125gm/4.4oz softened butter
200gm/7oz sifted icing sugar
1 tsp essence of orange (supermarkets, near the vanilla)
zest of an orange
1 tablespoon orange liqueur (opt)
Garnish:
1 pkg orange thins*
Method:
- Preheat oven to 160C /325F; line tin with greaseproof paper
- Put everything except the icing in a big bowl. Beat with a wooden spoon, whisk or electric beaters until smooth, dark brown and creamy.
- Pour into cake tin (cupcake tins 2/3 full)
- Bake 45 mins for cake, (25 mins cupcakes; 30 mins layers). Check 5-10 minutes before end of the cooking time; a skewer in the centre should come out clean. Cool.
- Make icing. Whip butter until fluffy; gradually add icing sugar (be careful not to get it all over yourself; start on low); then essence of orange, orange zest and orange liqueur, if using. Cover cake with icing, spreading to the edges. (For Butter-free icing: gradually add milk to icing sugar until thick and spreadable - it will take less liquid than you think)
- Cut thins in half or quarters and press into icing pointy side up (if you're artistic, make a pumpkin shape in the middle and a wide band around the outside of the tin)
Comments:
'I really like this and have never tasted anything like it before. I can taste the orange but the spices are very subtle, making the chocolate taste different, in a good way.' Political intern from Boston University
'Mmmm. Light and fluffy; I can taste the spices but they are very subtle. It's not too sweet.' Political agent
'It's not overly chocolatey, which I like, and smells spicy but doesn't taste of it. The icing really compliments the cake which is not at all heavy.' Student organiser
'I really like this and have never tasted anything like it before. I can taste the orange but the spices are very subtle, making the chocolate taste different, in a good way.' Political intern from Boston University
'Mmmm. Light and fluffy; I can taste the spices but they are very subtle. It's not too sweet.' Political agent
'It's not overly chocolatey, which I like, and smells spicy but doesn't taste of it. The icing really compliments the cake which is not at all heavy.' Student organiser
Tips:
- if kids are making this, set out a number of small bowls for separately measuring each ingredient; whoever's acting mum will check the ingredients are correctly weighed/measured before allowing the kids to proceed with the recipe
- generously buttering the cake tin and putting a strip of greaseproof paper down the middle with edges overhanging might be easier than lining the tin completely with scissored corners (see preparing tins for baking)
*Morrisons £1; others quite a bit more
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This recipe has been developed by B Lee/ Bright Sun Enterprises. They may not be reproduced, in any form, without the author's written permission.
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