Monthly Archives: November, 2013

Chocolate-Orange Cake

chocolate orange


1 medium orange

175 g butter

160 g. caster sugar

3 medium eggs (if you’re making an eggless cake, you can use 2 tbsp. Orgran’s gluten free natural egg replacer with 2 tbsp. of water.)

2 Tbsp. cocoa powder

12 sour cherries

2 Tbsp. warm water

1 Tsp. baking powder

200 g self-raising wholemeal flower

5 Tbsp. plain natural yogurt


200 g. icing sugar

120 g. cocoa powder/dark chocolate melted

80 g. butter

30 ml. dark Rum


Of your choice


Preheat the oven to 175 degree C or 325 degree F. Take an 8 inch round springform cake tin. Place a large 8-inch by 8-inch square of baking parchment on a flat surface. Place the springform pan in the middle of the parchment. Gently fold up the sides of the parchment around the pan. Make sure to do this gently. Press the paper around the edges of the pan. On another sheet, draw an outline of the tin. Now cut out the circle and place it inside the tin. Grease it with some butter and sprinkle some flour on it.



1)      Grate the rind of the orange and the cut the orange in half and squeeze out the juice. Keep the juice aside for later.

2)      Put the butter into a large mixing bowl and beat it until it is soft and smooth in texture. Beat in sugar and the orange rind, until the mixture is fluffy and light.

3)      Crack the eggs in another small bowl and beat them well. Pour them little by little into the large mixing bowl. Beat the mixture well after each addition.

4)      Take the cocoa powder in another small bowl and add 2 Tbsp. warm water to it. Mix it well and add this mixture to the rest and stir it in.

5)      Sift baking powder and half of the flour to the mixture and add half the yogurt to it.  Fold it gently. Add the cherries and fold them in too.

6)       Sift the remaining flour into the bowl and add any bran that was left out while sifting. Now add the rest of yogurt and fold gently.

7)      Add orange juice and fold it in too.

8)      Spoon the mixture into the baking tin and bake the cake for about an hour. (Check the firmness of the cake after about 55 minutes. If the cake isn’t firm, put it back in the oven for about 10 minutes. )

9)      Take it out and run a knife around the sides of the tin. Turn out the cake and leave it to cool.

10)  For the icing, make sure the butter is softened. Mix the ingredients together until smooth. Pour into the piping for design or simply spread it over the cake and smooth it  gently around the edges. Sprinkle some tutti-fruiti over it or decorate it with lovely large sour cherries.