serves
8-10
prep
15 minutes
cook
1:15 hour
difficulty
Easy
serves
8-10
people
preparation
15
minutes
cooking
1:15
hour
difficulty
Easy
level
Ingredients
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- pinch salt
- ½ cup Dutch cocoa powder
- 1 large orange (about 300 g)
- 2 cups caster sugar
- 250 ml milk
- 125 ml water
- 250 ml canola oil (non-GMO)
- 2 eggs
- 1 tbsp white vinegar
- 1 tsp pure vanilla extract or paste
- 1 cup dark chocolate chips
- icing sugar, to dust
- Chantilly cream, to serve
Instructions
- Preheat the oven to 170˚C fan-forced. Line and grease a 22 cm round cake tin. Make sure the baking paper extends about 10 cm from the top of the cake tin. Measure the ingredients out before starting.
- Sift flour, baking powder, bicarb soda, salt and cocoa into a large mixing bowl.
- Dice the orange (skin on) and place in high-speed blender or food processor with the sugar. Blend until smooth.
- Add the remaining wet ingredients to the blender and blitz to combine. Add the wet ingredients to dry ingredients with the dark chocolate chips and whisk until smooth.
- Pour the cake batter into the cake tin and bake for approximately 1 hour – 1 hour 15 minutes, or until a bamboo skewer comes out clean. Allow to cool slightly, dust with icing sugar and eat while warm, with a dollop of cream.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
