Chocolate orange cake

I baked this earlier this week to take to a friend’s house for dinner. However, she decided to jet off to Vegas for a few days (I kid you not), postponing our dinner until next week. This meant my family got to enjoy unexpected mid-week cake, which let’s face it, is hardly a bad thing. For my friends however, it was definitely a bad thing, as this little cake is tasty, basically a Terry’s Chocolate Orange in cake form.

I took the recipe from the Hummingbird Bakery’s Cake Days (page 231). It is set up to make cupcakes but I wanted to make a cake (I have to admit, on the whole I prefer the cake to the cupcake, both in terms of baking and eating, I find it impossible to eat a cupcake without getting frosting all over my face), and a relatively small cake at that (there were only three of us for dinner).

With some minor amendments (semi-skimmed rather than whole milk and light Philadelphia instead of full-fat) I followed the recipe, simply halving it to get a smaller yield.[1] I baked it for 32 minutes at 190˚C (170˚C for us fan users). For enhanced frosting consumption, I sliced the sponge in two (using my super cake cutting wire that I raved about here) then covered the whole cake. As seems to happen so often with the recipes in this book, I ended up with far too much excess frosting (and no, way more than I was able to lick out the bowl guilt-free) so it is now residing in the freezer along with various other baking remnants.

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[1] No these amendments were not in an attempt to lower the cals of the cake, rather, what I had in the fridge.