Chocolate Orange Cream Cake

Chocolate Orange Cream Cake

Ingredients:

• 4 oz margarine
• 6 oz castor sugar
• 6 oz self raising flour
• 1 heaped Tsp baking powder
• 2 large eggs
• 2 teaspoons coco powder
• 3 tablespoons milk
• Block of milk or dark cooking chocolate
• 2 teaspoons of orange essence ( or flavouring )

Optional:

• Add 2 or 3 drops of orange essence if you choose to add flavouring to the cream.
• 1/2 Tub of Elmlee whipping cream or double cream
• Strawberry Jam or Jam of own choice

Method:

Grease and line a 1 lb loaf tin with greaseproof or parchment paper

Pre-heat HO to 170°C

Use extension ring for this recipe

In a large mixing bowl, blend together, the margarine and sugar until smooth, add the eggs and beat well.

Sift in the flour and baking powder and continue beating until it is all mixed together.

In a small jug or cup put the 3 iablespoons of milk and add the 2 teaspoons of coco powder and mix well together until smooth.

Add this to the cake mixture, now add the 2 teaspoons of orange flavouring as well.

Stir these added ingredients into the mixture making sure that they have been well stirred in.

Once the mixture has reached the dropping consistency, pour into the lined tin.

Place on the High rack, put on the extension ring and cook for 50 – 55 mins

To test if the cake is cooked, remove extension ring ( Not Using your fingers!) test the cake using a skewer, if it comes out clean and dry the cake is cooked if not put the extension ring back on and allow to cook for a further 5 – 10 mins ( depending on your cooker)

Once cooked remove from the Halogen, allow to stand for about 5 mins, then turn out on to a wired tray to allow to cool.

Whilst the cake is cooling, whip up the Elmlee Cream ( at this point if you really like the orange flavour you can add a few drops of orange essence to the cream: optional) Whip to a nice smooth but slightly firm texture, place into the refridgerator until you need it.

Once the cake has cooled, remove the paper, then carefully slice across through the centre of the cake so as you now have a top and a bottom of a cake.

You can thinly spread some jam of your chose to each of the inner sides of the slices.

Take the prepared cream out of the fridge and spread generously on top of the lower section of the cake, gently put the top half of the cake back on.

Put a small amount of water into a saucepan and allow it to come to the boil, now take the pan off the heat and allow to cool for about 2 mins. Take 4 – 6 squares of the cooking chocolate, put these into a small dish, place the dish over the top of the pan ( be careful not to get burnt with the steam) so as the steam will allow the chocolate to melt.

Once the chocolate has melted, pour or spread this melted chocolate evenly over the top of the cake ( if you wish you can melt more chocolate, enough to cover the sides)

Place the cake in the fridge for about 5 mins to allow the chocolate to set.

Posted by Clasiechick1 on 27/1/2011