My chocolate orange cake recipe
- Dish type
- Chocolate cake
- Chocolate orange cake
This is a lovely chocolatey, orangey, soft cake that was enjoyed by the whole family served warm with vanilla ice cream. I used a combination of dark and milk chocolate.
2 people made this
- For the cake
- 170g chocolate (I used 100g dark and 70g milk chocolate)
- 100g plain flour
- 100g self-raising flour
- 1 teaspoon baking powder
- 1 pinch salt
- 150g caster sugar
- 50g golden syrup
- 3 eggs
- 100g butter, softened
- 1 orange, zested
- For the buttercream filling
- 150g icing sugar
- 60g butter, softened
- 2 tablespoons cocoa powder
- For the topping
- 1 orange
- 50ml milk
- 100g chocolate
- 1 to 2 tablespoons butter
MethodPrep:20min ›Ready in:20min
- Preheat the oven to 200 C / 180 C fan / Gas 6.
- For the cake melt the chocolate and leave to cool whilst you sift both flours, baking powder and salt into a large mixing bowl. Add the sugar and syrup to the flour mixture before adding the eggs, beating after each addition of egg. Then beat in the butter.
- When the chocolate has cooled (make sure you do not let it go solid) pour into the flour/egg mixture and fold in until all ingredients are fully combined. Add the orange zest. There may still be lumps from the butter but this is okay.
- Divide the mixture evenly between two 6" (15cm) round tins or a larger tin. Bake in the preheated oven until springy to the touch and a skewer comes out clean, about 30 minutes. If you are using a different tin, cooking times will vary so check occasionally. Remove from the oven and leave to cool.
- To make the buttercream filling, cream the icing sugar, butter and cocoa together until smooth. Put aside until the cake has fully cooled. Then spread on top of one cake and sandwich the two cakes together.
- For the topping, zest an orange into a bowl then peel the skin. Put the milk in a pan with the orange peel and heat to infuse the orange flavour. Take the orange peel out, add the butter, chocolate and some zest (to taste). Continue to heat until the chocolate has fully melted and the mixture is smooth and glossy.
- Spread this on top of the cake and serve.
You can re-heat the cake and serve with ice cream for a tasty pudding.
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My Favorite Recipe: Chocolate suicide cake
Ellen Crawford has a reputation. Her annual valentine party showcases homemade chocolate desserts that are legend. More than 90 guests attend the chocolate extravaganza in her Yorba Linda home, sampling the confections that take her about six weeks to prepare. Generally there are two kinds of truffles, one trifle, several cheesecakes, plus tortes, tarts and cakes. And there’s a chocolate fountain with fresh fruit on the side for dipping.
But this year’s party has been cancelled. Crawford broke her clavicle while playing tennis a few weeks ago, so she won’t be using her vast collection of heart-shaped pans and platters this year. The brace that she has to wear feels like a straightjacket.
Thank goodness she was willing to share one of her favorite chocolate recipes, an irresistible treat called “Chocolate Suicide Cake.”
“All my friends love this cake,” she says. “And it’s fun to see people eating it because their reactions are ‘this is terrific.’ It’s rewarding to elicit a response like that from someone. I’ve given this recipe to so many people and they say it is so easy to make. I clipped the recipe from a food magazine. A wild guess would be that it was 15 years ago.”
The dessert party tradition began about 25 years ago when Ellen and her husband Leo lived in Gettysburg, Pennsylvania.
“We were located not far from Hershey where each year at Valentine’s Day the Hershey Hotel held a Chocolate Lover’s Weekend,” she wrote. “The package included guest chefs, chocolate tastings and dessert samplings. I wanted desperately to attend but my husband was not interested. After a few years of begging, it occurred to me that I could make a few chocolate desserts, invite a few friends and have a small party. It grew from there.
“Each year, as word spread, we added more desserts and more people to the occasion. We learned that February was a wonderful time to have a party since everyone had been dieting since Christmas and people were ready to get out and loosen up. We continued the tradition as we moved to other parts of the country and brought it to Yorba Linda in 1987.”
- 1 box devil’s food cake mix
- Eggs, water and oil as directed on box
- 1 pound semisweet chocolate cut in small pieces, Ghirardelli “hunks” preferred (Trader Joe’s) but standard semisweet chocolate chips will work
- 1 1/3 cups heavy whipping cream
- 4 Tablespoons butter
1. Prepare cake mix as directed on box. Bake in any pan as directed. Cool cake completely.
2. Line bottom of 9-inch round springform pan with a circle of waxed paper.
3. In large microwave safe bowl, heat cream and butter until mixture begins to boil. Immediately add chocolate, let it sit a minute or two
then stir until chocolate is melted. You may need to rewarm in microwave for a few seconds. Let cool slightly.
4. Cut cake into small (about 1/2-inch) cubes and place in large bowl. Pour about half of ganache (the chocolate mixture) over cake and mix well until it
looks like thick mud. Scrape mixture into prepared springform pan and place in freezer for about an hour. The remaining ganache can rest on counter
5. To unmold cake, turn upside down on serving plate. Remove waxed paper. Immediately pour remaining ganache over cake, spreading it smooth. The ganache will adhere to sides of cold cake. Store in refrigerator until serving time, cover and refrigerate any leftovers. Cake can be stored up to one week in refrigerator.
Nutritional information (per servings): Calories 540 (65 percent from fat), protein 7.2 g, carbohydrates 30.1g, fat 39 g (saturated 20 g), cholesterol 95 mg, sodium 480 mg, fiber 0.2 g
Chocolate Orange Cake
Chocolate Orange Cake – Real chocolate madness and perfect cake for chocolate lovers! Chocolate Orange Cake is moist, rich, flavorful, delicious and simply gorgeous!
Try to make this Chocolate Orange Cake and surprise your family members. I am sure that they will like the both-good looking and taste. This Chocolate Orange Cake is very easy to make and I recommend it very often to my friends. It is very moist, chocolaty, and delicious so you really need to get a try.
When you see it, you can only imagine the taste. If you don’t know what to prepare for party dessert this Chocolate Orange Cake can be real option for you. I am sure that all of you have a busy lives, children, job, school, trainings, so you don’t have too much time to stay in kitchen. This cake is ideal for you, you need to devote yourself and then you will be happier and all around you will be happier too because of you. Try to make this chocolate madness and for short time get your favorite, delicious cake. Fast cakes are the best because includes ingredients which you usually have in your kitchen, so you don’t need to spend time going in the supermarket.
Every cake you make, if you make it with pure love and get your imagination when decorating I am sure that everybody will love. I am not chocolate lover, so I often make fruit cakes, but my family likes chocolate on every way and when I found this recipe I try to make it. This recipe is super easy, and this chocolate orange combination is perfect. I was surprised when I saw how light and moist is this Chocolate Orange Cake. The nice finishing touch is chocolate glaze and I am sure that this Chocolate Orange Cake will be favorite in your family. Enjoy!
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Easy Chocolate Cake - this cake is really the best chocolate cake you’ll ever make. Perfect cake for chocolate&hellip
CHOCOLATE, CHOCOLATE CAKE - This decadent chocolate dessert is rich, moist and it is only chocolate cake recipe you&hellip
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper.
Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice.
In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until well risen and just beginning to shrink back from the sides of the tin.
Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely.
To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water. Bring to a simmer and cook for about 5 minutes, or until the zest is softened and the sugar syrup is well reduced and lightly coating the zest.
Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated. Leave to set for at least 1 hour before using to top the cake.
To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine – don’t over-stir or the mixture could become oily. Leave to cool for 5 minutes.
Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix a tablespoon of the milk with another quarter of the chocolate icing (about 135g/5oz) in a small bowl until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.)
Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.)
If you don’t have a food mixer to make the cake, simply put all the ingredients in a bowl and beat hard with a wooden spoon until creamy and soft.
Oranges tend to be coated with wax, which is why you need to scrub them before zesting.
Making Chocolate Orange Cake
This chocolate orange cake recipe is deliciously moist, thanks to the almond meal (making it gluten free too), 2 whole oranges (yes, whole oranges) and 6 eggs.
Nigella's flourless chocolate orange cake is also supremely easy to make as it's all done in the food processor. Yay for simple cakes!
I then decorated the cake with a chocolate orange glaze and surrounded the cake with Orange D'Anvers segments. Similar to these - if you want to give it a try!
If this sounds amazing - be sure to check out these chocolate orange cookies too!
One bite of this Chocolate Orange Cake and you will fall in love.
And while I haven't tried to make a vegan version of this cake yet, I bet it would be pretty simple by substituting applesauce and flax eggs for the eggs and coconut cream for the cream.
(If you want to give that a try - be sure to grab a copy of my printable vegan baking cheat sheet. It's packed with handy substitutions for recipes like this!)
Chocolate Cake Baked in an Orange
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Think baking a cake is impossible while camping? Think again. With this recipe you don’t even need cake pans—each cake is baked individually in an orange, infusing the chocolate with citrus flavor. So grab your cake batter and tinfoil and start baking!
More more creative brownie ideas, see Chowhound’s brownie in a mug recipe.
- 1 Cut the tops off the oranges and scoop out the pulp.
- 2 Fill the oranges three-quarters of the way with the chocolate cake batter (or cake mix) of your choice, then put the orange tops back on and wrap each orange in aluminum foil.
- 3 Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.
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Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.
- 1 (18.25 ounce) package yellow cake mix
- 1 (3 ounce) package instant lemon pudding mix
- ¾ cup orange juice
- ½ cup vegetable oil
- 4 eggs
- 1 teaspoon lemon extract
- ⅓ cup orange juice
- ⅔ cup white sugar
- ¼ cup butter
Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
I was given this recipe several years ago from my sister-in-law and it is by far the most incredible chocolate cake you will ever eat. Delicious! Have make this many times and a signature favorite that has been passed on to my fellow baker friends.
This review is for the buttercream frosting only I used it with Devil's Food Cupcakes. This is absolutely the best! I made it with semi-sweet chocolate and Triple Sec the Triple Sec really brings out the orange flavoring. I used Ghiradelli chocolate
I made this cake for mothers' day and it was wonderful. I thought the orange tinge in the frosting was a little odd though, so I would reduce the orange zest. My family thought it tasted good that way but I didn't like it. Maybe it is just an opinion of mine. I would also leave out the lavender like most of the reviews say. And it also turned out more like a cake instead of a brownie when I added 1/4 teaspoon more of baking soda in the cake. It is a little time consuming so I wouldn't make it if you were running short on time. But it turned out okay. I would definently only add 2 cups of powdered sugar in the frosting. With 4 cups it is way too sweet. Thanks for the reviews!! It turned out to be a pretty good cake!
I made this for a family birthday party and it was a huge hit with children and adults. I found the cake a bit dry but thought that was probably b/c I used square pans so the baking time was longer. I cut powdered sugar back to 3c (but still found it too sweet) and enhanced the orange flavour by making the cocoa mixture using orange juice instead of water.
I made the cake with both the lavender and the orange liqueur, and it was wonderful. I forgot it asked for whole milk and whole yogurt, and I had bought the low fat kinds, but I threw in a couple tablespoons of butter and it all worked out. I also added an extra 1/4 tsp baking powder, and it rose quite nicely and more like a cake than a brownie. It wasn't a very dark chocolate though, more like German chocolate cake than Devil's food. Maybe next time I'll add even more chocolate and cocoa. And use less sugar in the frosting.
This cake turned out quite nicely, despite a few modifications I made. I didn't add the lavender and I made it in a smaller, deeper dish. The recipe said to cook about 30 mins, but mine took closer to an hour. Fortunately, it remained quite moist and extremely dense, which is generally what you want for a devil's food cake. For the frosting, I cut the amount of powdered sugar in half, which really helps bring out the dark chocolate and orange flavour. It was still nice and sweet, but not overly so. It also whips up very nicely, although I did have to heat it up a little after being in the fridge overnight. Using a double-boiler for this worked really well. Overall, a really nice chocolate cake.
This review is for the frosting only. A snap to make, really tasty, great fluffy frosting consistency (I can't even call it a buttercream) and keeps beautifully. I used a lot less sugar and will skip the salt entirely next time.
Made this for my son's birthday. Should have listened to another reviewer that suggested the cake was nothing like the picture, more like a brownie with icing. I would leave out the lavender as well. It added a very "strange" accent, just didn't fit well.
After reading the reviews, I made this cake with a few tweaks. I used one stick of butter and 1/2 cup vegetable oil (to make it a bit less dense). I also used about a 1/4 cup of white sugar as I ran out of brown sugar. No lavender, either. This cake was really fantastic. It's dense, but it was moist and I had several foodie friends tell me it was terrific! For the icing, you really don't need the orange liquer (tho I still added Triple Sec), as the orange zest works fine. Also, 4 cups of confectioner's sugar is WAY off! I didn't even use quite 3/4 of a cup and it came out AMAZING! I made a two layer cake and had just enough icing. I piled the middle layer pretty hefty with it.
This cake took some time to make, but so worth it! It was a huge hit. I didn't use the lavender.
I'm not rating this recipe because it was good but completely not what I expected. The cake was extremely dense (could have been a brownie) but tasted fine, good even. But I was making this for a birthday cake and two very thin layers just didn't seem right, so ended up making a different cake recipe. Buttercream was great though!
Holy cow is this frosting HEAVENLY! I only made the frosting as I used the "Moist Yellow Cake" recipe for a birthday cake present to myself this weekend. I didn't add the orange to it, but next time I'll try it. It didn't fit with the filling I was using this time. This frosting whips up beautifully soft and fluffy. So light, so easy to spread, so creamy, my mouth is watering just thinking about it. I had leftovers after frosting my cake (really should have put a thicker layer on, in hindsight), and just stood in the kitchen with a spoon. I'll be in the gym this afternoon paying for it, but man was it worth it! SOOOOOO GOOOOOD! My chief complaint with buttercreams is that they're usually too "buttery" tasting, but this one wasn't at all. It was creamy without tasting of butter specifically. I cannot say enough good things for this frosting. Talk about simple to make too. Much easier than dealing with syrups and beating egg whites and such that other buttercreams entail. I absolutely recommend this recipe. Delicious!
Don't be fooled by the picture. the chocolate layers won't be huge and fluffy. But it doesn't matter. Follow the directions exactly (well, I took the cake out of the oven 1 minute early, but that's it) and you will create a beautiful cake with a wonderfully unique taste combination. I can't wait to make this again.
I made this cake for Easter dinner and it was delicious. The lavendar was a great addition and I loved the orange flavor in the frosting. I left out the Grand Marnier since the orange peel gave it enough orange flavor. It was dense and a little dry as others mentioned. I made a few adjustments (reduced baking powder, increased milk and increased oven temp) for high altitude since I live at 7500 feet. I'll have to keep trying different adjustments as this cake has great flavor!
I am just rating the frosting as I had already made a devils food cake using another recipe and just needed a good frosting recipe. I didn't use the orange zest/Grand Marnier because it didn't fit with the cake I had made, instead I mixed in a tbsp of Kahlua. This had an almost mousse-like consistency and got rave reviews. Will use this again and again.
I was looking for a chocolate buttercream frosting to go with a yellow cake recipe that I had and this one really was easy to make and delicious. My husband who loves the chocolate-orange combination was so excited about licking the bowl of this one. I didn't rate this recipe because I didn't make the cake, just the frosting. I also didn't quite use the full 4 cups and just stopped at about 3 1/2 which was sweet enough for me - the texture was still very good.
This ended up being fabulous! I wasn't able to grab any lavender, but definitly will next time. Only problem was that the cake and icing got very very hard when I put it in the fridge. I felt that I should keep it cold, due to all of the dairy in the icing, but had to "thaw it out" befor eserving.
Absolutely to die for! The cake was a little thick and brownie like, and the frosting was smooth and creamy. The flavors went together so nicely and neither the cake nor frosting was too sweet. My guests loved it! The Kosher salt in the frosting was detectable but made it outstanding! This is my new cake "go to" recipe!
As the cook from Los Angeles mentioned, my cakes were flat and like a brownie, too, but still good -- very rich. Everyone loved it! I would make it again, but I would like to figure out a way to make the cakes lighter and taller.
My boyfriend and I made this for his brother's birthday. The buttercream frosting was delicious! Everyone loved it. I wished the cake was a little more rich, though..
This is an absolutely amazing chocolate cake. It is very moist and the lavender provides a very subtle but unique flavor. The cake retained its moist flavor even after sitting in the refrigerator overnight. I am typically not a cake person, I typically prefer just the icing, but this recipe is an exception. Definitely will be the staple recipe when a chocolate cake is desired.
This is the best chocolate cake I've ever had! It was deliciously lush but not too sweet. I left out the lavender and orange because my husband did not want them. The cake was dense--almost like a brownie, and the icing was good enough to eat by itself. I think I'll be asked to make this again and again!
I got rave reviews for this cake. I was worried that my teenage friends wouldn't appreciate the changes in flavor, but the subtlety was perfect, just enough orange and just enough lavender to make it special but not over-powering
This is the cake that changed my mind about chocolate cakes. I thought they were all dry and flavorless. This is superb. The cake can turn out a tad on the dry side, but the frosting more than makes up for it. The kosher salt is unusual but gives the frosting a delicious flavor. I haven't tried the lavender or orange, but it's still great without them. My family makes this cake for almost every birthday!
Terry’s Chocolate Orange Loaf Cake!
A Delicious and Sweet Terry’s Chocolate Orange Loaf Cake studded with Terry’s Chocolate Orange Chunks, and a Terry’s Chocolate Orange Buttercream Frosting!
It’s getting nearer and nearer to Christmas, so the Terry’s Chocolate Orange comes out to play. Well, for me I eat them all year round, but they’re definitely a delicious Christmas treat too!
A few months ago I posted my White Chocolate & Raspberry Loaf Cake and was sorta astounded by how popular it was! I know that White Chocolate and Raspberry is such a good combo, but it blew me away!
Because of how popular the Loaf Cake was, I knew I needed to do a Terry’s Chocolate Orange Loaf Cake… and just look at it! Look at the silky smooth Terry’s Chocolate Orange Buttercream frosting, and the Christmas like sprinkles on top!
So.. for the cake. I really and completely and utterly recommend THIS LOAF CAKE TIN. I really have to write that in capitals, as I want you guys to have a look at it. Loaf cake tins can vary so much, even if they all advertise as being the same.
For this recipe I use a 2lb loaf tin, and when I say they can vary… one was half the size to another, but apparently they were both the same size. This one, is 24.4 x 14.4 x 6.9 cm in size for specifics!
For the cake mix, it really is quite easy which is good! I used a 250g mix for this one, compared to the 200g mix for the White Chocolate & Raspberry Loaf Cake, as this one doesn’t have any fresh fruit inside!
As its a chocolate sponge, I took out some of the flour, and added in cocoa powder. I then also used orange zest to flavour the sponge, but you can easily use orange extract instead! I prefer Valencian orange extract’s to other!
After the cake mix is mixed, I then of course add in some chopped up Terry’s Chocolate Orange. This is completely optional, as the sponge is definitely good enough without it! When chopping up the chocolate, make sure the pieces aren’t too small otherwise they’ll dissolve into nothing!
Baking wise, it really is easy! Whack it in the lined tin, and bake! Loaf cakes can take longer to bake, as they’re similar to Bundt Cakes in that respect! It really is worth it. The worst part I find is waiting for the cake to cool! I have no patience.
For the decoration, I used a Terry’s Chocolate Orange Buttercream as it’s just so delicious. I would happily sit there with a spoon and eat the bowl. Honestly, it’s incredible, and I want it forever and ever.
I used a Medium Leaf Piping Tip for the decoration, as I just love the effect. It can be a little weird to use it in the way I have, but I sort of piped continuously along widths of the cake, and then did it again I the opposite direction! It creates a wonderful waved effect and I love it!
I used a mix of these large bronze, ruby and gold sprinkles for the decoration, along with the smaller version of the bronze, ruby and gold sprinkles! You can of course whatever you like, but I just utterly adore these sprinkles, especially for the festive season!
- 260g / 6oz Butter
- 260g / 6oz Self Raising Flour
- 260g / 6oz Sugar
- 4 Eggs
- Zest of 2 Oranges
- Squeeze of Fresh Orange Juice
- Dash of Milk
- Dash of ‘Tangerine’ Colouring
- 240g / 6oz Dark Chocolate
- 200ml Double Cream
- A small knob of Butter (this will make the chocolate shine)
1. Preheat your oven to 180oc or gas mark 4 and line your cake tins with butter or baking paper.
2. Whisk together the butter and sugar till fluffy.
3. Add one egg and a little bit of flour and mix. Add the remaining eggs, one at a time adding a little bit of flour every time (this prevents the mixture from curdling).
4. Add the remaining flour and mix.
5. Grate your oranges and add the zest to the mix, with half of one of the oranges add a dash of orange juice and mix. Add a small dash of milk, mix. Finally add your food colouring and mix.
6. Split your mixture in to the the two cake tins and pop in the oven for around 30 – 40 mins. To test if they are ready prick your cake with a fork, if the the fork comes out clean they are ready, if the fork comes out with sticky mixture on it then leave your cakes a little longer :).
7. Once your cake is cooked, leave to completely cool before spreading on the ganache.
8. To make the ganache put a bowl over a pan of boiling water. Add the chocolate to the bowl and let it start to melt. Once it’s begun to melt add your cream and mix till you have a nice smooth mixture. Add the butter and again melt it in and mix. Now you can do several things with ganache, you can eiher drizzle it over your cake whilst runny or leave it to cool and it will thicken on it’s own (can take a while). With this Hidden Chocolate & Orange Cake Recipe I let the ganache cool a little (around 15mis) and then I whipped it till it was a thick mixture that I could spoon on without it running. I then spooned the ganache in the middle of the cake and then covered the whole cake in ganache, giving it a rough ‘whipped’ look. It’s up to you how you would like to use the ganache it will still taste just as good. Enjoy, Em x