Triple Chocolate Orange Cake...

By Bill King

Serves 10

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!’

Ingredients

For the cake:

175g (6oz) Kerrygold butter

175g (6oz) caster sugar

3 eggs

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

Method

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.