I decided to get experimenting again recently and wanted to try a new loaf cake. In the end I went with a twist on the traditional lemon drizzle cake and created the PiggyBakes’ Chocolate Orange Drizzle Cake!
This is quite a sticky cake; it’s very moist and would be equally delicious served warm as a pudding with some ice cream, or left to cool and sliced up cold. I think next time I would add some chocolate orange chunks or something to the mixture to give it a little something extra – I was planning to put some Terry’s Chocolate Orange segments on the top but it didn’t really work. I’ll add the chocolate chunks into the recipe below, if anyone gives it a go let me know how it turns out!
PiggyBakes’ Chocolate Orange Drizzle Cake
Makes 1 loaf cake, serving approx 10-12 people
175g unsalted butter, softened
175g caster sugar
A pinch of salt
Finely grated zest of 2 oranges
135g plain flour
40g cocoa powder
1tsp baking powder
1x Terry’s Chocolate Orange, cut into chunks (optional)
For the drizzle
100g caster sugar
Juice of 1 1/2 – 2 oranges
– Preheat the oven to 170C/150C fan oven and grease a 900g loaf tin. Line the bottom with baking paper.
– Sift the flour, cocoa powder and baking powder together and set aside.
– Beat together the butter, sugar and salt until light and fluffy. Add the orange zest and beat again until fully combined. add the eggs one at a time and beat well after each addition. Add the milk and mix again.
– Add the flour mixture and the chocolate chunks (if using) and gently fold in using a large metal spoon or fold setting on your mixer – be careful not to overmix; stop mixing as soon as the mixture is fully combined and no lumps/streaks of flour remain.
– Spoon the mixture into the prepared tin, smooth the top and bake for 40 -45 minutes – a skewer inserted into the middle of the cake should come out clean.
– Whilst the cake is cooking, make the drizzle – heat the sugar and orange juice in a pan, stirring gently until the sugar has dissolved. Set aside.
– Remove the cake from the oven and leave to cool slightly for a few minutes. Then prick the cake all over with a skewer and pour over the drizzle, allowing it to sink into the cake. You might not need all of it, but be fairly generous as it will sink into all the holes and make the cake lovely and moist.
– Leave to cool for approximately 20-30 minutes more in the tin and then remove to a wire rack to cool fully or slice and serve whilst still warm.