Orange Cake with Chocolate Frosting

Do you love the flavour of jaffa?

If you enjoy the flavour combination of orange and chocolate then this cake is for you!

While “Jaffa” is a specific and well-known flavor in New Zealand and Australia, particularly associated with a type of candy, in other parts of the world, the same flavor profile is often described differently, usually as a chocolate-orange combination.

This is a variation of an orange cake recipe that I was once given.  It belonged to that of a beloved teaching colleagues wife.

The combination of chocolate and orange is beloved by many because it balances contrasting yet complementary flavours and aromas.

Chocolate has a rich, slightly bitter taste that contrasts beautifully with the bright, tangy sweetness of orange. This balance of bitter and sweet creates a harmonious flavor profile that is satisfying and complex.

The zesty, refreshing flavor of orange cuts through the richness of chocolate, preventing it from being too heavy or overwhelming. This contrast keeps the palate refreshed and enhances the overall tasting experience.

Lining a circular tin can be tricky.

Here is a link to a quick and easy way to line your tin.  It is very similar to what I do too.

You can find the tips at ‘The Kitchen’.

If you would like a more thorough way you could try this;

• Cut a circle of baking paper that matches the base of the tin. You can trace the base of the tin onto the paper to get the right size. If you don’t have baking paper, you can use parchment paper.
• Cut a strip of baking paper that is about 2-3 inches (5-7.5 cm) taller than the sides of the tin. This will line the sides of the tin and help prevent sticking.
• Place the circular piece of baking paper at the bottom of the tin. You can use a bit of butter or non-stick cooking spray to lightly grease the base of the tin first, which helps the paper stick.
• Smooth the paper to remove any air bubbles or wrinkles.
• Place the strip of baking paper around the inside edges of the tin. If you’ve used a non-stick spray or butter, this will help the strip adhere to the sides.
• Make sure the strip overlaps a bit at the seam and that it reaches slightly above the top edge of the tin.
• Press the strip of paper against the sides of the tin, smoothing out any wrinkles. You can also fold the top edge of the strip over the edge of the tin to secure it in place.
• For extra assurance, you can grease the sides of the paper lightly with butter or non-stick spray.

Remember you need to use the entire orange!
Simply cut the orange into quarters, check for seeds, and place it straight into your kitchen whizz or nutribullet.

I love citrus flavours!

Excellent!

You should try this recipe too.

It’s my cheat lemon cheesecake recipe.