Sunday, 30 September 2012
Triple Chocolate Orange Cake...
By Bill King
391 calories / 31.5g fat per portion
Maria says: ‘This simple-to-make cake is rich and tasty – a family favourite with a touch of class!’
For the cake:
175g (6oz) Kerrygold butter
175g (6oz) caster sugar
225g (8oz) plain flour
1½ tsp baking powder
15g (½ oz) cocoa powder
50g (2oz) dark chocolate chips
finely grated zest of 1 orange
For the topping
110g (4oz) dark chocolate
2 tbsp Grand Marnier or Cointreau
110g (4oz) Kerrygold butter
fine shreds of orange zest, to decorate
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Line a 20cm (8 inch) round cake tin with baking paper.
Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well between each addition. Sift together the flour, baking powder and cocoa powder, then fold into the mixture with the chocolate chips and orange zest.
Spoon into the prepared tin and level the surface. Bake for 50- 55 minutes or until a fine skewer inserted into the cake comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the topping, melt the chocolate and Grand Marnier or Cointreau in a heatproof bowl positioned over a saucepan of gently simmering water. When fully melted, add the Kerrygold butter a little at a time, stirring to combine. Allow to cool and thicken, then spread over the cake using a palette knife and sprinkle with fine shreds of orange zest.
Cook’s tip: If you’re not keen on adding alcohol to the topping, simply leave it out, or add 2 tbsp double cream instead
Guest Post Credit: Bill King’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit www.facebook.com/KerrygoldUK for more delicious recipes and to download your free copy.