Orange and coffee are two things that shouldn’t work well together, but do. Somehow the (literal) bittersweet combination tastes incredible – and even better in cake form. Bake your zesty orange cake complete with dark chocolate, and serve with a shot of espresso for an unforgettable afternoon pick-me-up.
1 - For the cake: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line the base of a 23 cm | 9" springform cake tin with greaseproof paper.
2 - Place the chocolate and orange flower water in a heatproof bowl sat over a half-filled saucepan of simmering water, stirring, until melted. Remove from the heat.
3 - Beat together the eggs and sugar in a large mixing bowl until pale and thick, about 3 minutes.
4 - Gradually beat in the orange juice followed by the melted chocolate. Stir in the cocoa powder, flour, baking powder, and salt to make a smooth batter.
5 - Scrape into the tin, smoothing the top flat and rapping the tin on a flat surface to help settle the batter.
6 - Bake for about 50-60 minutes until risen and dry to the touch on top; a cake tester should come out clean from the centre. Remove to a wire rack to cool.
7 - To serve: Once cool, turn out from the tin and cut into slices. Garnish with slices of orange zest and serve with espresso shots on the side.
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1 hour 20 minutes
- 100 g | 2/3 cup dark chocolate, at least 60% cocoa solids, broken into pieces
- 1 tsp orange flower water
- 3 large eggs
- 280 g | 1 1/4 cups caster sugar
- 1 large orange, juice and zest, finely pared and sliced
- 240 ml sunflower oil
- 30 g | 1/4 cup cocoa powder
- 250 g | 1 3/4 cups plain flour
- 1 1/2 tsp baking powder
- 1 pinch salt
- To serve: espresso shots
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