This is one large, indulgent chocolatey alcoholic cake and so I am offering it up as my entry to the Tea Time Treats challenge which is this month 1 year old.
This is a very indulgent cake and uses a 4 egg cake mix to fit the large bundt tin. Adapted from Eric Lanlard's orange and chocolate cake recipe.
This is a very indulgent cake and uses a 4 egg cake mix to fit the large bundt tin. Adapted from Eric Lanlard's orange and chocolate cake recipe.
Ingredients
For the ganache
Method
If you have any leftover ganache you can make these Chocolate and Cointreau truffles.
- 1 1/2 orange
- 140g plain chocolate, broken into pieces
- 4 eggs
- 325g golden caster sugar
- 300ml sunflower oil
- 40g cocoa powder
- 325g plain flour
- 2tsp baking powder
- 1 tablespoon Cointreau
For the ganache
- 200g plain chocolate, broken into pieces
- 50g unsalted butter
- 200ml double cream
- 1 tablespoon Cointreau
Method
- Preheat the oven to 180°C/.
- Thoroughly grease your bundt tin.
- Pierce the orange with a skewer and cook in boiling water for 30 minutes until soft. Blitz the whole orange in a food processor until smooth and then allow to cool. Make sure you take out any pips.
- In a heatproof bowl either heat the chocolate over a bain marie or in the microwave on low checking that you do not overheat the chocolate.
- In a large bowl, beat the eggs, sugar and oil. Gradually beat in the puréed orange then stir in the cooled melted chocolate and Cointreau. Sieve in the cocoa, flour and baking powder then mix well and pour into the tin.
- Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle.
- Allow to cool for 10 minutes in the tin, mine needed a bit longer and then turn out on to a wire rack to cool completely. Don't worry if bits of it don't come out the icing will cover any bad bits!
- To make the chocolate ganache, put the chocolate, butter and cream into a heatproof bowl. Bring the cream to the boil and leave for 2 minutes, then stir until smooth.
- Add the Cointreau and then spread over the cake.
If you have any leftover ganache you can make these Chocolate and Cointreau truffles.
Tea Time Treats, a monthly blogging and baking event that is hosted by Karen from Lavender and Lovage and Kate from What Kate Baked on alternate months.
This month's theme is cake. Why not join in!
This month's theme is cake. Why not join in!
