Dark and rich. Sweet and zesty.
This chocolate cake is honestly so delicious. It is a take on Nigella Lawson's delicious Lemon Tendercake, which is one of my favourite all time cakes. I've changed some of the quantities and replaced the lemon with orange and added in cocoa powder to bring you a delicious chocolate cake. The texture is light and incredibly moist – not dry at all. There is subtle hint of orange, but it’s not fake or overpowering. It’s a fairy dark chocolate cake, so the sweet buttercream works beautifully and the tart raspberry is a gorgeous contrasting flavour.
The cake itself is super simple, you don’t even need to get a whisk out and I also realised its vegan (which wasn’t intentional but is an added bonus!). I use coconut milk in the mixture which you can’t taste but helps keep the cake really moist. It’s also really adaptable, so you can make it in a loose bottom tin, two sandwhich cake tins, a traybake tin – whatever. Just adapt the timings (see notes).
For the topping there are a couple of options: 1) use regular buttercream, 2) use yoghurt (coconut or regular, depending if you’re vegan). Both toppings are delicious. I tend to go for the buttercream if the cake isn’t being eaten all in one go as it means I don’t have to store the cake in the fridge.
I honestly cannot wait for you to try this, I won’t be using any other chocolate cake recipe.
Orange chocolate cake with buttercream icing and a raspberry and orange compote
Makes 1 20cm cake (see notes for other sized tins)
Ingredients
Cake
200g plain flour
4 tbsp cocoa powder
1 ½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
150 ml vegetable oil
150 g white sugar (granulated or caster)
160ml coconut milk (or a dash more)
½ orange (zest and juice – about 3 tbsp)
1 tsp vanilla extract
Icing (see yoghurt option in the notes)
75g butter
Zest and juice of ¼ orange
150 g icing sugar
Raspberry compote
150g raspberries
1 tbsp white sugar
Zest and juice of ¼ orange
2 tbsp water
(notes, variations and substitutions found below the method)
Method
For the cake: Preheat the oven to 180oC/160oC(fan). Grease and line a 20 cm loose bottom cake tin (see notes for other sizes and cooking times).
In a large bowl sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
In a separate bowl whisk together the oil, sugar, coconut milk, orange zest and juice and vanilla extract. Add this mixture to the flour mixture and stir to combine. The texture should be that of a normal cake mixture – it should just about fall of a wooden spoon. If it’s a little stiff add a dash more coconut milk.
Pour into the cake tin and bake for 30-35 minutes until a skewer inserted into the cake comes out clean. Leave to cool completely in the tin.
For the icing: Beat the butter and orange zest together for 2 minutes until light and fluffy (I find this easiest with an electric whisk). Add in the icing sugar and orange juice and stir together until combined. Once mostly combined turn the whisk onto high speed and beat vigorously for 2 minutes until smooth and light. Put to one side.
For the compote: Place the compote ingredients in a small saucepan and place on the heat. Bring to the boil and then simmer for 7-8 minutes. Remove from the heat and allow to cool (I usually pop it in the fridge to cool down quickly).
To assemble the cake, spread the top generously with the icing, creating a little dip in the centre. Spoon the compote into the centre of the icing.
Notes, substitutions and variations
Tin sizes: You can also use a 23cm spring form tin – just do this in exactly the same way and cook for the same amount of time. I’ve also split the mixture into two 20 cm sandwich tins which works beautifully – cook for 15-20 minutes each.
Icing alternative: Combine 250g thick yoghurt (coconut or Greek yoghurt) with the zest of ¼ orange and 2 ½ tbsp icing sugar.
Sugar: you can use granulated or caster sugar. Brown sugar will change the texture and flavour but would still be delicious.
Flour: gluten free flour works really well here and stays moist.
Comments