It’s a Sunday afternoon and I’ve got time on my hands. Little Aiden is sound asleep and Liam is being entertained outside by his grandparents. I stop myself from sitting down with a coffee (I’ve already had 4 today) and instead decide to do some baking. Luckily Mum has a huge stash of fresh eggs, following a delivery from my Uncle’s chooks (will miss the fresh eggs when we head back home next week) as this cake needs 8 of them.
This is a Donna Hay recipe (from Simply Essentials – Chocolate) so it is pretty straightforward.
I found the syrup took around 20 minutes to thicken to the consistency that I wanted. Also I only added zest from two oranges (they were super sized), as there weren’t enough to have 1/2 a cup – which seems like an excessive amount. Unfortunately the cake had cooled quite a bit before I had the chance to pour on the syrup as it was then dinnertime and both the boys were vying for my attention (I always go to the one crying the loudest). It still absorbed the syrup, but it would have been a lot better if it was added whilst still warm.
Mum and I loved the combination of orange and chocolate – and didn’t feel it needed the extra zest in the syrup. I also drizzled some left over syrup over our piece which made the cake super moist.
1 1/3 cups caster sugar
2/3 cup cocoa powder sifted
1 cup plain flour sifted
75g butter melted
1/2 cup orange zest
1 cup water
1 cup orange juice
1 1/2 cups sugar
- Preheat oven to 160 degrees
- Line a deep 20cm round cake tin with non stick baking paper
- Place the eggs and sugar in bowl of mixer and beat for 7-8 minutes until the mixture is light and fluffy
- Add the cocoa, flour and butter, folding gently until just combined
- Pour mixture into the cake tin, bake for 1 1/4hrs or until cooked when tested
- While cake is cooking, make the syrup
- Heat the zest, water, juice and sugar in a saucepan over medium heat, stirring until the sugar has dissolved
- Allow the syrup to simmer for 8 minutes or until thick
- Cool the cake in the tin for 5 minutes, turn out and place on serving plate.
- Pour the syrup over the top of cake and serve warm