Chocolate Orange Drizzle Slice

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This amazing light, fluffy, moist, buttery, orange sponge is drizzled with a sweet, orange syrup and topped with an unctuous, creamy, silky chocolate orange ganache. Topped with chopped chocolate, this sensational cake is a texture and flavour bomb. Serve as dessert or eat it with a cup of tea or coffee, I can guarantee it will bring a satisfied smile to your face. There really isn’t much more to say about this fabulous cake, apart from, you really should make it!,

Where is this recipe from?

This recipe is based on my Sour Cream Cake – Core Recipe. It is a fluffy, buttery sponge which lends itself to a range of different recipes. All mixed in one bowl in less than a minute, this recipe can be used for loaf cakes, slices, sandwich cakes and also streusel cakes, to name just a few. It has a generous quantity of sour cream (or natural yoghurt) in the cake batter which guarantees a moist and soft crumb in each and every bake.

Chocolate Ganache

The chocolate ganache is taken from a Mary Berry recipe featured in her Chocolate Tray Bake with Feathered icing. To find the recipe, see here.

How to make Chocolate Orange Drizzle Slice

Collect all your ingredients together and line the baking tin:

It is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger, the depth of your cake batter will be less and the cake will cook more quickly. Equally, if the tin is smaller, your cake batter will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Ingredients:

Cake –

• 130g unsalted butter, at room temperature
• 130g caster sugar
• 2 eggs
• 160g plain/all-purpose flour
• 20g cornflour
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract
• 100g sour cream
• grated zest from 2 medium sized oranges

Drizzle –

• juice from 2 oranges, roughly 100ml
• 50g caster sugar

Ganache –

• 290g orange flavoured chocolate. I use 2 x Terry’s chocolate oranges
• 145g double/heavy cream
• pinch of fine salt, to taste

Topping –

• chopped chocolate orange or chocolate orange mini eggs

How to make this divine slice:

1. Collect together your equipment (see Recipe Notes below) and ingredients.
2. Preheat oven to 180°C/350°F/Gas 4 (fan 160°C) and grease and line a 20cm/8 in square cake tin.
3. Sponge cake: it is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this.
4. Measure all the remaining ingredients, apart from the orange zest, into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly.
5. Use an electric whisk to beat until combined. This should take less than a minute.
6. Grate the orange zest directly into the bowl and fold into the cake batter. Be careful not to over-mix at this stage.
7. Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.
8. Bake in the centre of a preheated oven for 30 – 40 minutes until cooked. It is cooked when:
   • the centre feels springy when lightly touched with your finger and no imprint remains
   • a toothpick inserted into the centre of the cake comes out clean
   • the cake is beginning to come away from the sides of the tin/dish.
9. While the cake is baking, make the drizzle: heat the orange juice and caster sugar in a saucepan over a moderately low heat, until the sugar has dissolved. Take off the heat and set aside.
10. Drizzle the hot cake with the syrup: as soon as the cake comes out of the oven, puncture it all over with a cake tester or skewer.
11. Spoon or brush the syrup over the cake, trying to let the middle absorb it as well as the sides. Leave the cake to cool in the tin.
12. Chocolate orange ganache: finely chop or grate the chocolate. Alternatively, blitz it in a food processor.
13. Heat the cream until it is steaming and small bubbles form on the surface. Do not let it boil.
14. Tip the chocolate into a heatproof bowl and pour over the hot cream. Stir to roughly mix and leave to sit for a couple of minutes to let the heat melt the remainder of the chocolate. Beat until smooth.
15. Pour the ganache over the cake, ensuring it completely covers the top. Immediately sprinkle with the chopped chocolate/chocolate mini eggs. Set aside to set for an hour or two before slicing into 16 squares.

Recipe Notes

Equipment:

• kitchen scales and measuring spoons
• mixing bowl and electric whisk
• fine grater
• 20cm/8inch square baking tin lined with baking parchment
• small saucepan
• mixing bowl for the ganache
• chopping board and knife/grater or food processor

Where is this recipe from?

This recipe is based on my Sour Cream Cake – Core Recipe. It is a fluffy, buttery sponge which lends itself to a range of different recipes. All mixed in one bowl in less than a minute, this recipe can be used for loaf cakes, slices, sandwich cakes and also streusel cakes, to name just a few. It has a generous quantity of sour cream (or natural yoghurt) in the cake batter which guarantees a moist and soft crumb in each and every bake.

The chocolate ganache is taken from a Mary Berry recipe featured in her Chocolate Tray Bake with Feathered icing. To find the recipe, see here.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.