So my first post of the year was a quick and easy healthy breakfast recipe, which means it’s only right to balance things out with a not so healthy sweet treat. I appreciate a lot of people eat well, start or go back to the gym and cut out alcohol in January but in my opinion it’s all about balance. And if you love food as much as I do you’ll end up extremely miserable if you don’t allow for the odd treat in your diet.
If I don’t get a Terri’s Chocolate Orange for Christmas it doesn’t feel like Christmas, as my mum discovered years ago when she forgot (she hasn’t since). This year was no exception to the norm and I ended up with about 6 in a variety of flavours, even popping candy. This led me to seeking out a cake I could bake that involved a Terri’s Chocolate Orange. I’d been wanting to bake a marble cake ever since visiting my godmother last year when she gave me the recipe of hers but just hadn’t got around to it and my new Kitchen Aid meant that I didn’t have an excuse of baking taking too long anymore. So off I went with her recipe in hand, added a couple of V2V tweaks and used up one of the Terri’s Chocolate Orange’s.
In order to get a good cake consistency weigh your eggs and use equal parts of butter, caster sugar and self raising flour. Eggs are always different shapes and sizes so this is a fool proof way to ensure your cake mixture isn’t too dry or wet. As you can see below my 4 eggs in their shells weighed 270g so I used this amount of the other cake mixture ingredients. If you are using large eggs this shouldn’t differ too much so you needn’t worry about the rest of the ingredients you’ll be adding.
4 large eggs
Equal parts of butter, self raising flour and caster sugar
2 tbsp milk
3 tbsp Cocoa powder, sifted
1 large Orange, zest and 2 tbsp of juice
Dark Terri’s Chocolate Orange
Splash of milk
- Preheat over to 180 degrees or 160 for fan-assisted oven. Grease a marble cake fluted tin or loaf tin if you don’t have one.
- Weigh your four eggs and measure out equal parts of butter, self raising flour and caster sugar.
- Beat the butter, sugar, eggs and flour together in a large bowl or with an electric whisk until lump free.
- Split the mixture into two bowls and beat the milk and cocoa powder into one. In the second bowl beat the orange juice and zest into the cake mixture.
- Spoon alternate lumps of cake mixture into your greased baking tin and when complete use a skewer to marble your cake mixtures. Do not over mix or you won’t see a pattern and be sure to smooth the top.
- Bake for 45 minutes until golden and risen or until a skewer comes out clean.
- Leave the cake to cool and turn out on a wire rack.
- Melt the Terri’s chocolate orange in a bowl over a saucepan of simmering water or gently in the microwave.
- Stir in milk if needed until you have a pourable consistency and pour over your cake.
- Allow to cool, eat straight away while it’s still warm or heat up when you’re ready.