This chocolate cake is very easy to make. I could have put the batter into two cake tins and made a chocolate victoria sandwich, but I decided to put the batter into one cake tin for a nice thick cake.
There is an range flavour all through the cake. If you like a chocolate and orange combo, this is the cake for you. Certainly it's for me, too. :)
The secret of evenly baked cake is putting an oven tray in the oven when preheating the oven.
Then the cake goes on top of the piping hot oven tray. This helps to bake the cake from the bottom very well. So, no soggy bottom. :)
- 50g good quality cocoa powder
- 6 Tbsp boiling water
- 3 Tbsp milk
- 3 eggs
- 175g self-raising flour
- 1 tsp baking powder
- 100g soft butter or low-fat spread
- 300g caster sugar
- zest of 1 orange
for icing and filling
- good quality marmalade mixed with warm water
- icing sugar
- cocoa powder
- orange zest
- Preheat the oven to 180C/350F/Gas 4 (fan oven 175C) and grease and line a 20cm/8in round cake tin with baking parchment.
- Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Bake for about 40 minutes, then turn the temperature down to 160C and bake for a further 10-20 minutes or until it is well risen and shrinking away from the sides of the tin.
- Meanwhile, for the filling, mix marmalade with some warm water. For the icing, mix icing sugar, orange zest and cocoa powder with tiny drops of water to make a spreadable consistency.
- Once baked, remove the cake from the oven and allow to cool completely. Spread the top of the cake with the marmalade and water mixture. Then pour the chocolate icing to cover the cake.