Chocolate and Orange Swirl Cake Recipe

This weeks recipe is one of my favourites as chocolate and orange are one of my favourite combinations. The last time I made this was a while ago and I had to use a loaf tin as I'd just moved house and had no time to buy a round one! I also couldn't include icing due to other not liking it so mine pictured may look a little weird but nevertheless, it's one of my favourite cakes and a  lot of fun to make. 

Ingredients:

oil, for greasing

4 teaspoons cocoa powder

4 teaspoons boiling water

175g (6oz) soft margarine

175g (6oz) caster sugar

200g (7oz) self-raising flour

3 eggs

grated rind of   ½ orange 
 
to finish:

50g (2oz) butter

25g (1oz) cocoa powder

250g (8oz) icing sugar

1-2 tablespoons milk


Method:

1. Set the oven to 180° C / 350° F / Gas Mark 4. 

2. Lightly brush a 20cm round tin with a little oil, line the base with a circle of greaseproof paper and brush this slightly with a little extra oil.

3. Put the cocoa powder in the small bowl add the boiling water and mix to paste.

4. Put the margarine, sugar, flour and eggs in a large mixing bowl and beat with a wooden spoon until smooth. 

5. Spoon half the mixture into another bowl and stir in the cocoa paste.

7. Stir the orange rind into the other half of the cake mixture.

8. Add alternate spoonfuls of the 2 different cake mixtures to the tin then run a round-bladed knife through the colours to marble or swirl them together.

9. Bake the cake for 35-40 minutes until it is well risen and golden brown.

10. Leave the cake to cool in the tin for 15 minutes. Loosen the sides of the tin with a knife, then release the cake and transfer to a wire rack. Remove the lining paper and leave to cool completely.

11. To make the frosting, put the butter in a small saucepan and heat until melted.

12. Stir in the small saucepan and cook for 1 minute. 

13. Take off the heat and stir in the icing sugar. Return to the hob and heat for 1 minute until glossy. Stir in enough milk to make a smooth spreadable icing.

14. Transfer the cake to a wire rack set of a large plate. Spoon the icing over the top, the smooth evenly with the knife. Leave to harder for 30 minutes before slicing. Store in an airtight tin for up to 2 days.


I hope you enjoyed this weeks recipe and if you do recreate this send me your pictures

Mia x