Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Chocolate Orange Cake
A decadent gluten free chocolate orange sponge - simple to make yet so impressive!
-
Cook: 25 mins
Prep: 10 mins - 10
- Easy
- Suitable for home freezing
Go back
Chocolate Orange Cake
A decadent gluten free chocolate orange sponge - simple to make yet so impressive!
-
Cook: 25 mins
Prep: 10 mins - 10
- Easy
- Suitable for home freezing
Ingredients
| 200g (8oz) Juvela Gluten-Free White Mix | |
| 1 tsp baking powder | |
| 200g (8oz) golden caster sugar | |
| 200g (8oz) butter or 70% fat margarine | |
| 50g (2oz) cocoa | |
| 4 medium eggs, lightly beaten | |
| Zest and juice of an orange | |
| For the icing: 200g (8oz) dark chocolate | |
| 200g (8oz) double cream |
Method
- Before you start, preheat the oven to 190°C/375°F/Gas Mark 5 and lightly grease and base line 2x20cm (8inch) sandwich tins.
- Place all the cake ingredients into a large bowl and beat together until light and fluffy.
- Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven for 20-25 minutes (10-15mins for cupcakes).
- Remove from the oven and allow to cool on a wire rack.
- For the icing, place the chocolate and cream in a bowl and place over a pan of simmering water for 5-10 minutes until melted, stirring occasionally. Allow to cool until thick enough to spread. (you could also use a ready made icing such as the Betty Crocker Chocolate Fudge icing).
- Once cake and icing has cooled, place a layer of icing on one sponge and top with the second sponge.
- Cover the cake with the remaining icing; decorate with grated/flaked chocolate and orange zest.
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