You will love this orange enriched chocolate cake recipe!
Chocolate Cake, anything chocolate actually, is my food obsession. Well, chocolate and cheese, really.
If you checked out my Homemade Spiked Vegan Hot Chocolate with Amaretto Recipe, you’ll know what I think of chocolate… there is nothing better, no food that reminds me of my childhood, home, good times, birthdays, ice creams by the beach, more than chocolate.
But this is because I am normal, or so I like to think…
… In walks Jay. No kidding, he loves citrus! Orange, lime, lemon flavor… you name it, he prefers it!
He still loves Ferrero Rocher, the occasional chocolate Grisbi’, but trust me, when it comes to cakes… simple orange or lemon-flavored fairy cakes work just fine for him.
Except for Black Forest Cake… that’s his real number 1!
Now, we can all agree there have been enough compromises all these years, so there is no way we can’t come together to agree on one simple cake…
There had to be a cake that would be perfect for both of us and would also look great when guests come around for a pizza (or biryani!)…
You will love this chocolate cake recipe!
The orange juice from the upside-down part will keep the cake moist while keeping the chocolate cake calories low by controlling the portion and without compromising on taste.
How to make orange cake that suits a whole family, looks original, and is ready in 40 minutes… if that is what you are looking for, you found it!
Six ingredients, one tin, ten minutes of preparation, and 30 minutes in the oven… slice and serve with your hot drink of choice!
~~ Need more, different options? Check out our Desserts! There’s something for everyone!
Upside-Down Orange and Chocolate Cake
- 140 g Unsalted Butter
- 145 g Caster Sugar
- 2 Whole Eggs Medium
- 125 g Self Raising Flour
- 10 g Dark Cocoa Powder
- ½ Orange Peeled and cut in rounds about 5mm thick
- Warm up the oven to 180 degrees Celsius (FAN), 350 Fahrenheit FAN, gas 6 or static oven 200 degrees Celsius or 400 Fahrenheit.
- In a bowl add 125g of unsalted butter and 125g of caster sugar and using a hand mixer, or in a standing mixer, mix together well until they are completely uniform and look like a cream. This should take about 2 -3 minutes.
- Add the eggs to the batter, mixing well after adding each one of them for about 30 seconds.
- At this stage, add 120g of the self-rising flour, and again, a bit at a time, mixing in between, to ensure it is mixed well. Once this is done, add the cocoa powder and mix thoroughly once more.
- The batter should look uniform and creamy.
- Prepare the baking tin (16cm in diameter) by lining the bottom with greaseproof baking paper and by coating the sides first with 5g of butter and then with the last 5g of flour. Eliminate the excess and keep the tin aside.
- In a frying pan, add the remaining 20g of caster sugar and put on a low flame while mixing. The sugar will quickly melt and at that point, the last 10 g of butter will need to be added.
- Once the butter and sugar are well mixed, add the orange slices and cook for 30 seconds on each side. Ensure all the white bits of the orange (also the center) are removed before cooking.
- With a spoon, place one by one the rounds of orange at the bottom of the baking tin, without overlapping them. Once they are all placed in, add the sugar syrup from the frying pan, spreading this evenly throughout the bottom by lightly tilting the tin around.
- Once the base is ready, add the batter to the tin and spread evenly ensuring not to move the orange base.
- Place the tin in the middle of the oven and bake for 30 minutes.
- Allow the cake to cool down before removing it from the tin, turning it upside-down, slice, and... Enjoy!
- Should you wish to turn this into a simple upside-down orange cake then you just need to omit the cocoa powder and increase by 5g the self-rising flour and add the zest of half an orange to the batter.
- Be very careful when handling the pan with the melted sugar, butter, and orange as this can burn really bad! Keep an eye while preparing this as it gets ready in very few minutes and you don’t want to burn the sugar.
- It takes my oven 30 minutes to cook this cake in a tin 16cm in diameter but make sure you keep an eye on your cake. There are two main ways to ensure the cake is baked through 1) you can either use a toothpick and poke the center of the cake, if this comes out clean it is ready, 2) or you can check the sides of the tin. If the cake has shrunk slightly from the sides and is not attached to the tin, it is ready.
In any case, keep an eye, because while you want your cake to be cooked through and through you do not want it overcooked.