Chocolate Orange Cake by Filippo Berio
Mouthwatering combination of chocolate and orange.
Prep Time: 15 mins
Cooking Time: 25 mins
Total Time: 40 mins
4 large eggs
150g caster sugar
190g plain flour
50g cocoa powder
1 rounded teaspoon baking powder
100ml Filippo Berio Mild and Light Olive Oil
Grated zest 2 oranges
Juice of 1 orange
75g softened butter
175g icing sugar, sifted
100g plain chocolate, melted
25g plain chocolate, chopped
Orange zest to decorate (if desired)
Utensils & EquipmentLarge Mixing Bowl
20cm/8in round cake tin
Drink RecommendationsTastes great with Dessert Wine.
Preheat the oven to 180C/Fan 160F/350F/Gas Mark 4. Lightly oil and baking parchment line a 20cm/8in round cake tin.
Place the eggs and sugar in a large bowl and place over a pan of simmering water. Use an electric whisk to whisk the eggs until creamy and thick enough to leave a trail when the whisk heads are lifted from the mixture.
Sift over the flour, cocoa and baking powder and gently fold in. When the flour is almost mixed in, add the olive oil and orange zest and juice and gently fold in. Pour into the prepared tin and bake for 20-25mins or until the cake is risen and spongy – the sponge should bounce back when lightly touched in the centre . Cool in the tin for 10 mins before transferring to a wire rack to cool.
For the icing, cream the butter and icing sugar together with an electric whisk until fluffy. Add the chocolate and whisk again until smooth. Spread the icing over the top of the cold cake, then decorate with the chopped chocolate. Serve in wedges decorated with orange zest if desired.