Chocolate and Orange Loaf Cake is a modern British recipe for a classic cake made from an chocolate sponge batter flavoured with orange zest that's adapted to be cooked quickly in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate and Orange Loaf Cake.
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A classic tea-time cake that's adapted to be cooked in a microwave oven.
Ingredients:
For the Cake:
100g golden syrup (corn syrup)
100g soft Muscovado sugar
100g butter
175g self-raising flour
50g cocoa powder
1 egg, beaten
150ml milk, or single cream
finely-grated zest of 2 oranges
To Decorate:
100g dark chocolate (at least 70% cocoa solids)
150ml double cream, whipped
chocolate curls or shavings, to garnish
twists of orange zest, to garnish
Method:
Combine the syrup, sugar and butter in a microwave-safe bowl. Place in the microwave (1200W) and cook on full power for about 90 seconds, or until melted.
Remove from the microwave, add the flour and cocoa powder and mix thoroughly to combine. Beat together the egg, milk and orange zest in a bowl. Add to the flour blend and mix thoroughly to combine.
Spoon the resultant batter into a microwave-safe loaf tin (glass or silicone) that's been greased and lined with greaseproof (waxed) paper (a 23cm tin is the right size). Transfer to your microwave and cook for about 7 minutes on FULL power, or until a wooden cocktail stick inserted into the centre of the cake emerges cleanly.
Remove the cake from the microwave and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
When the cake is cold, chop the chocolate and place in a bowl. Put in your microwave and cook for about 60 seconds, or until melted. Spread the melted chocolate over the cake, allowing it to run down the sides. Put aside to set then pipe swirls of the whipped cream over the top. Garnish with the chocolate curls or shavings and the orange zest twists then serve.
