Ingredients

The following ingredients have 4 Servings
  • 300 g (2 ½ cups) flour (plain / all purpose)
  • 60 g (½ cup) unsweetened cocoa powder
  • 330 g ( 1 ⅔) cups caster sugar
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda
  • ½ tsp salt
  • 200 g (7/8 cup) unsalted butter (cubed (room temperature))
  • 3 large eggs
  • 180 ml (¾ cup) orange juice
  • 3 oranges zest only
  • 120 ml (½ cup) orange juice
  • 100 g (½ cup) sugar
  • 100 g (⅔ cup) dark chocolate chips
  • 3 segments Terry's Chocolate Orange (chopped)
  • 120 ml (½ cup) cream (double /heavy)
  • 1 tbsp golden syrup (or honey)
  • 1 Terry's Chocolate Orange
  • 1 orange, zest strips only

Instruction

  • Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
  • Put the flour, cocoa powder and sugar in large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
  • Add the butter, eggs, orange zest and juice.
  • Start beating on the lowest speed setting until the ingredients start to come together.
  • Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
  • Transfer the batter in the prepared tin and level. Make a small indent in the centre to ensure it rises evenly.
  • Transfer the batter into the prepared cake tin and bake for 50m - 1 hour. If the cake is colouring too rapidly then tent with foil after 25 minutes (but avoid keeping the oven door open for long). Do not place the foil directly onto the cake tin, make sure it is has a gap at the top to allow the cake space to rise properly.
  • Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen golden and springy to the touch.