Introducing the ideal cake for any celebration. This scrumptiously dark and decadent chocolate, orange, and olive oil cake offers a delightful balance of flavours that will surely impress your guests.

3 eggs
1 cup caster sugar
1/2 cup orange juice (2 oranges)
Zest of 2 oranges
1/4 cup El Navarrico bitter orange marmalade
1 1/4 cups flour
1/4 cup Valrhona cocoa
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1/4 cup extra virgin olive oil
1/4 cup Colonna mandarin infused extra olive oil

Chocolate ganache:
1/2 cup cream
100g Valrhona Guanaja chocolate fèves

To decorate:
Handful Fresh as mandarin segments
Sprinkle Valrhona caramélia crunchy pearls
Handful Valrhona guanaja chocolate fèves

Preheat the oven to 180°C. Grease a 20cm spring form cake tin with oil and line with baking paper. Beat the eggs, caster sugar and orange zest until light and fluffy. Add orange marmalade and mix. Sift the flour, cocoa, baking powder, baking soda and salt into a bowl. 

Combine the orange juice and oils in a jug. Add the dry ingredients and the liquid ingredients to the egg mixture, alternating small amounts of each while folding to incorporate. 

Spoon mixture into the cake tin and bake for 35-40 minutes or until the cake is firm to touch. Cool for 10 minutes before removing from the tin.

To make the ganache, heat the cream but do not allow it to boil. Add the chocolate and stir with a wooden spoon until the chocolate has melted and the ganache is smooth.  

When the cake has cooled, pour over the cooled ganache, decorate as desired and allow it to set before cutting.



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