KINNIE CHOCOLATE CAKE
Chocolate orange is one of those flavours that’s either a hit or a miss. Make this cake a hit among all those who love the combination of flavours by adding an unexpected ingredient in the mix!
250g plain flour
1 heaped tbsp baking powder
1 tsp bicarbonate of soda
200g caster sugar
250g unsalted butter
100ml freshly-squeezed orange juice
zest of two oranges
3 rounded tbsp cocoa powder
2 large eggs, beaten
- Preheat oven to 180°C. Line a 24cm spring-form, loose-base baking tin.
- Sift flour, baking powder, bicarbonate of soda and cocoa powder into a mixing bowl. Add the orange zest.
- Melt the butter slowly and gently in a pan over a low heat, along with Kinnie or your alternative fizzy soft drink.
- Meanwhile, beat the eggs and add the orange juice to them.
- Pour the melted butter and Kinnie mix into the dry ingredients, give a couple of stirs and add the egg mix as well. Beat all ingredients together well, making sure there are no dry bits left.
- Pour the cake mix into the prepared tin and bake for 35-40 minutes until risen. Test with a cocktail stick to ensure centre isn’t gooey and uncooked. It will be more moist than a regular sponge though.
- Cool for 10 minutes in the tin, then turn out on a wire cooling rack.
- Topping: while the cake cools completely, place the ricotta in a bowl, along with 2 tbsps icing sugar and 2 tbsps single cream. Beat with a hand mixer until blended. If too stiff, add more cream; or if too runny, add a bit more icing sugar. It should be viscous but not overly runny otherwise it will drip off the cake.
- When the cake is cool, scrape over the topping, evening it out with a knife.
- Sprinkle with some orange zest and grated chocolate if you wish.
- After serving, keep the cake covered in the fridge as it has a ricotta & cream topping. You can also use soft cream cheese like Philadelphia instead of ricotta.
Preparation time25 minutes
Cook time40 minutes
Total time1 hr 5 minutes