I previously posted a recipe of mine for a basic chocolate sponge cake, but I have to say that this one is actually my family's favourite chocolate cake!
4 oz Marg
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 either Milk or Dark cooking Chocolate
2 Teaspoons of Orange essence ( or flavouring )
Add an extra 2 or 3 Drops of Orange essence if you choose to add orange flavouring to the Cream.
1/2 Tub of Elmlee Whipping Cream or Double Cream
Strawberry Jam or Jam of own Chose.
Grease and Line a 1lb Loaf tin with Greaseproof or Parchment Paper
Pre-heat HO to 170c
Cook: USEING THE EXTENSION RING
In a large mixing bowl, blend together, the marg and the sugar until smooth, add the eggs and beat well, now sift in the flour and the baking powder and continue beating until it is all mixed together.
Now in a small jug or cup put the 3 Tablespoons 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 to the cake mixture 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 consistancy, pour into the lined Loaf tin, place onto the High rack, put on THE EXTENSION RING and cook for 50 - 55 mins
To test if the cake is cooked, REMOVE THE 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 HO 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, then 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 loaf cake, you then 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, then gently put the top half of the loaf cake back on.
Now 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 ( becareful 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) Now place the cake in to the fridge for about 5 mins to allow the chocolate to set.
You now have a Beautiful Chocolate Orange Cream Cake!
EAT and ENJOY!
clasiechick1 [You must be registered and logged in to see this image.]
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That sound delicious. I'll add it to the recipe A-Z.
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