Last Sunday yet again I was asked to bake a Lemon Drizzle Cake. Don’t get me wrong, this is a lovely cake but after two weeks of baking it every other day I’ve decided it was time for something new. I didn’t want to disappoint nor, for safety reasons stray too far from the requested type of cake, so I decided to bake a “off spin” drizzle cake, or in cook-speak take it to the next level. It was my first attempt and I really wasn’t sure how it would turn out but in the end I needn’t have worried as it was quite something if I may say so myself; a bit more moist and sweater than a lemon version but extremely tasty and satisfying.
I present to you the Chocolate and Orange Drizzle Cake.
For the cake:
- 3 eggs
- 150g self-raising flour
- 150g caster sugar
- 150g unsalted butter, soften
- 1tsp baking powder
- Zest of one large orange
- 1tbs of fresh squeezed orange juice
- 2tbs chocolate shavings
For the orange drizzle:
- 50g granulated sugar
- Juice of one large juicy orange
The above ingredients will make a cake that fits perfectly in an 8” loaf tin.
Preheat the oven to 180C fan.
Grease and line your baking tin, or just grease it.
In a large bowl mix together all the dry ingredients being: flour, sugar, chocolate shavings and baking powder; add zest from one large orange, soften butter, eggs and fresh squeezed orange juice – mix all ingredients until smooth.
Pour into your earlier prepared loaf tin.
Bake in the pre-heated oven for 40-45min or until golden brown.
Remove from the oven and allow it to cool for a few minutes.
Prepare your drizzle by mixing the sugar with the orange juice. “Stab” your cake repeatedly with a toothpick and then slowly drizzle it with your mixture allowing it to soak in deep inside the cake.
Let it cool completely.
Cut, serve and enjoy!