The perfect Sunday cake – Succulent chocolate and orange cake

Imagine a Sunday morning. I know it’s Wednesday, but do me a favor and just use your imagination. Ok, imagine a Sunday morning and your whole house smells of chocolate and oranges. Full of flavor smells hits your nostrils as you wake up, you get up and pore yourself a cup of freshly brewed coffee, cut in to the most perfectly smelling cake you ever set your nose too, whit every bite the oranges and the chocolate mix into a perfect combination of taste.

This was our Monday, yesterday I baked a perfect cake ever tasted. The chocolate and orange cake is a real juicy and powerful cake, to that and gluten free cake with orange flavor. Imagine the taste of Jaffa cakes.

I was in the mood for something like this – winter, lots of taste and ‘hard’. When I say hard, I mean the weight and fullness of taste, just the perfect cake, if you like this combination of course!

Enjoy!

Ingredients:

Cake Ingredients

1. 2 larger oranges
2. 6 eggs
3. 1.5 teaspoons of baking powder
4. 200 g of ground almonds and chia seeds (8 oz)
5. 50 g of dark cocoa (2 oz)
6. 50 g of brown sugar (2 oz)

Ingredients for dressing / ganache

1. 3.5 dcl of whipped cream (1,5 cup)
2. 200 g dark chocolate (8 oz)

Preparation:

Cake

1. Put the oranges in the pot with 2l (8 cups) cold water. Let the water boil and then cover the pot and cook the oranges until tender. About 30 to 60 min. Drive a knife through one orange and if it goes easily all the way it is done.
2. Mix the oranges into a puree in a blender and let them cool down a bit
3. After the orange puree has cooled down add the rest of the ingredients into the blender and mix all together.
4. Turn the oven on 180^oC (356^oF) and leave it to warm up
5. Take a cake pan 24cm or 26 cm (9 to 10 inches) and cover the bottom with a baking paper, grease the sides of the pan with butter.
6. Pour the cake mixture into a cake pan and bake it for 30 to 45 minutes, you can cover the cake with baking paper later so it doesn’t get burned. The cake is ready when a toothpick or a knife comes out of it clean.  Just be careful not to over bake it because it will be dry.

Ganache

1. Brake down the chocolate
2. Boil the whipping cream in a pot
3. After the cream is boiled, take it off the heat and mix in the chocolate in.
4. Leave it for a few minutes and pore over the baked cake that is still in the cake pan so that the ganache stays even
5. Leave the cake to cool down and store at room temperature (if it is too hot out put the cake in the fridge)
6. When serving make sure the cake is at room temperature – never straight form the fridge.