Lightly Flavoured Orange Cake with Chocolate Ganache

Lightly Flavoured Orange Cake with Chocolate Ganache



280g (500ml) cake flour
170g (330ml) Huletts Castor Sugar
10ml baking powder
1ml salt
125ml cooking oil
125ml freshly squeezed orange juice
5ml grated orange rind
2 extra-large eggs
2,5ml vanilla essence

250ml thin fresh cream
300g dark chocolate, chopped
100g unsalted butter
Huletts Icing Sugar for dusting


  1. Preheat the oven to 160 °C.
  2. Coat a 23cm diameter baking tin with cooking spray and set aside.
  3. Sift the flour, castor sugar, baking powder and salt into the bowl of a food mixer fitted with the plastic blade.
  4. Add the oil, orange juice and rind, and mix thoroughly.
  5. Beat in the eggs and vanilla essence, and spoon the batter into the prepared tin.
  8. Turn out onto a wire rack to cool.
  9. Place cooled cake in the deepfreeze for one hour before covering with ganache.

  1. Place the cream in a small, heavy-based saucepan.
  2. Bring to the boil and immediately remove from heat.
  3. Place the chocolate in a small bowl and pour half of the cream over. Stir thoroughly.
  4. Add remaining cream and stir until smooth.
  5. Cover cake with the chocolate ganache. Dust with icing sugar.