Chocolate Orange Cake by Danielle Crich

Chocolate Orange Cake

Chocolate Orange Cake by Danielle Crich

This Chocolate Orange Cake is the ultimate cake for Chocolate Orange lovers. In fact, this very easy recipe is for a dense, dark and devilishly delicious 6inch sponge and it will be gone before you know it! This flavour combination is great to make this gorgeous cake for the upcoming holiday season!

In addition, one of the advantages of this dessert is that you can prepare it in advance, eliminating some holiday stress on the day of your party! You can freeze the cake layers for up to two weeks when wrapped well in cling wrap. Regardless of time, if you freeze your cakes prior to frosting them it will be much easier to get a smooth buttercream finish and avoid any crumbs coming through. You can frost the cake one to two days in advance, but keep it in the fridge until ready to serve.

Danielle Crich from Danielle’s Sweet Treats is one of our amazing cake artists who joined us into the Sugar and Crumbs Kitchen for a Facebook Live. During our Facebook Live, she demonstrated how to use our Natural Flavoured Cocoa Powders and Icing Sugar to make this delicious Chocolate Orange Cake. In addition, she decorated the cake using Chocolate Drips and our amazing 100% Natural Sprinkles, called Sprinklelicious. You can also catch up our Facebook Live here: http://bit.ly/2W3WrLU

Furthermore, you not only can make a Chocolate Orange Cake with this recipe, try it with any of our Flavours to make a Chocolate Cherry cake, Chocolate Lime Cake even Chocolate Chilli Cake! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here: http://www.sugarandcrumbsmixingitup.co.uk

We would like to thank Danielle Crich who gave us this yummy Cake recipe.

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Chocolate Orange Cake by Danielle Crich

Chocolate Orange Cake by Danielle Crich

By October 21, 2019

Chocolate Orange Cake by Danielle Crich

Instructions

Chocolate Orange Cake by Danielle Crich

1. Pre-heat the oven to 150 C Fan.

2. Place Sugar and Crumbs Natural Flavoured Icing Sugar and margarine into a mixer bowl. Blend until light and fluffy.

3. Add eggs one at a time and only add the next egg when egg one is incorporated.

4. If the mix starts to curdle add a tablespoon of the flour from your weighed out ingredients.

5. Now add self raising flour, cornflour and Sugar and Crumbs Natural Flavoured Cocoa Powder and fold in, do not mix in. If you mix in you will knock the air out.

6. Add 1 tbsp whole milk and 1tbsp golden syrup.

7. Put your mix in a 6inch tin.

8. Bake for approximately 50 minutes.

9. Test with a cake tester to see if it's baked.

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