Chocolate & Orange Cake
140ml / 2/3 cups sunflower oil
200ml / 3/4 cups whole milk
325g / 1 1/4 cups caster sugar
85g / 1 cup cocoa powder
200g / 1 1/4 cups plain flour
3 1/2 teaspoon baking powder
Zest from 2 oranges
Fresh juice from 2 oranges
For the Ganache:
300 g (1 ¾ cups) dark chocolate
325 ml (1 ⅓ cups) heavy cream
1 tablespoon butter
1 tablespoon butter
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
In a mixing bowl, beat the eggs, oil, sugar and milk together until fully combined.
In a separate bowl, sieve in the cocoa powder, flour and baking powder, then add in the orange zest and whisk them together.
Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined. There may be a few small lumps left, but that’s ok.
In a microwave safe bowl, heat the orange juice in the microwave for 30-60secs, then slowly add this into the cake batter, mixing as you pour until the liquid has only just combined.
Divide the mixture evenly between the two greased and lined cake pans and bake for 25-30mins until risen, springy to the touch and a skewer comes out clean.
Allow the cakes to cool in the tins for 10mins before moving to a wire rack to cool further.
CHOCOLATE ORANGE GANACHE:Whilst the cakes cool, start making the ganache. In a heatproof bowl, heat the cream over a double boiler or in the microwave (30 secs at a time) until almost boiling.
Pour your hot cream over the chocolate and butter, letting this sit for 5mins before adding your orange zest and stirring until smooth.
Let your ganache set for 30-45mins at room temperature, until it reaches a spreadable consistency more solid than liquid.
Recipe courtesy of sweetmouthjoy.com
INGREDIENTS:350g/ 1¾ cups + 2 tbsp Self-Raising Flour
95g/ 3tbsp butter
1tsp Baking Powder
3tbsp Caster Sugar
1/4 tsp Salt
150ml/ half a cup Egg Nog (or your milk of choice)
Icing sugar for dusting (optional)
Combine flour, baking powder, salt, sugar and butter into a large bowl
With your finger tips, knead everything together until you have fine breadcrumbs. It is very important to work lightly if you want to achieve a good texture. Running you hands under cold water before you do this step will keep your hands cool and help with this too.
Stir in the egg nog or milk. Make sure you stir with a knife - again delicately - so you don’t overwork the mixture.
With your hands, knead everything together until you can form a ball of dough.
Dust your work surface with a little flour and roll out the dough with a rolling pin to about a 1 inch thickness.
Use a cookie cutter to cut the dough into small rounds. If you don’t have a cutter - simply use the rim of a glass.
Place the scones on a baking tray and brush a little milk on each one to glaze.
Bake in the oven for 12-14 minutes until golden brown.
Allow the scones to cool for 5 minutes and dust with a little icing sugar
Salt for seasoning
Heat the sugar and water together in a pan until the sugar has dissolved.
Add the cranberries and simmer until they burst. Heat gently until thick.
Once thickened add the orange zest and season with salt.