Orange chocolate cake

Ingredients

• 150 g Dark chocolate, 45-59%, chopped
• 2 1/4 pcs Candied orange slices, halved
• 180 ml Canola oil
• 170 ml Heavy cream
• 110 g Cane sugar
• 190 g All purpose flour
• 75 g Milk chocolate
• 2 1/4 pcs Eggs
• 3/4 pcs Orange
• 1 1/2 tbsp Cocoa powder, unsweetened
• 1 1/8 tsp Baking powder
• 3/4 tsp Vanilla extract

Method

1. Wash and pierce the orange with a skewer.
2. Set in sauce pot and cover with water.
3. Cook in boiling water for 30 minutes until soft.
4. Place the whole orange in a food processor and pulse until smooth; let cool.
5. Preheat the oven to 180°C.
6. Grease and line the base of 23cm wide and 9cm tall round cake tin.
7. Place the milk chocolate in a heat-proof bowl; set it over a pan of simmering water then melt.
8. In a large bowl, lightly beat the eggs, sugar, and canola oil.
9. Gradually beat in the puréed orange, discarding pits, then stir in the cooled melted chocolate and vanilla extract.
10. Sift in the cocoa, flour, and baking powder.
11. Mix well and pour into the tin.
12. Bake for 55 minutes, or until the cake springs back when lightly tapped in the middle.
13. Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
14. Meanwhile, prepare the chocolate ganache; place the chocolate into a heat-proof bowl.
15. Heat double cream in sauce pan then bring to a gentle boil; pour cream over the chocolate.
16. Let it melt for 2 minutes, then stir until smooth.
17. Set aside until firm enough to spread over the cake, up to 40-50 minutes.
18. Transfer the cake to a serving plate then spread over ganache.
19. Decorate with cocoa powder and halved candied orange slices.