Chocolate and Orange are perfect flavours when baking cakes and never more so than in this recipe for Chocolate Chip Orange Cake. Chunks of good quality chocolate lace the moist orange sponge. This Chocolate Chip Orange Cake is reminiscent of when you bake with marmalade only this time you use a whole raw orange!
Read on for my recipe…
Chocolate Chip Orange Cake
Ingredients
250g Plain Flour
200g Golden Caster Sugar
125g Stork
2 large eggs
1 tsp Bicarbonate of Soda
180ml water
1 tsp Vanilla extract
1 orange
200g dark chocolate 54% or higher is preferable, finely chopped or drops
Icing sugar to decorate
Method
Preheat your oven to 160c fan, grease and line a 20cm cake tin.
Dissolve the teaspoon of Bicarbonate of Soda into the 180ml of water and set aside. Top Tip – 100ml of water weighs 100g so rather than use the inaccurate scale on your jug weigh out 180ml of water – it’s 180g!
Cream together the Stork & sugar until light and fluffy.
Add the eggs and vanilla extract and mix together until smooth and combined. Not too fast as it may curdle.
Slowly add the flour by folding it into the cake batter until everything is combined. The mixture is very dry and stiff at this stage.
Keeping the orange whole, cut it into small chunks. I cut it into segments first 
and then cut each segment into 4-5 chunks. Put all the chunks into a food processor and whizz until it looks a bit like the consistency of marmalade. You don’t want any big chunks of peel or you will have a chewy bit of cake.
Add this orange and the water mix to the batter and stir together until it is all combined.
Finally add the chocolate and mix together. When all the ingredients are combined pour the batter into your prepared tin. Bake for 50-60 minutes. Your 
skewer should come out clean when you test the cake. This cooking time may vary 5 minutes here or there as no two oranges are alike so one cake maybe wetter than another if an orange is juicier. Don’t be afraid to pop the cake back in the oven for another 5 minutes if it isn’t quite done.
Once it is cooked, removed from the oven and allow to cool in the tin for 10-15 
minutes. Next remove from the tin and allow to fully cool on a wire rack. Once cool dust the top with icing sugar. When you cut a slice it should be super moist and very tasty.
Enjoy – Chocolate Chip Orange Cake.
