This egg free chocolate cake has been my go-to recipe for many years. A light chocolate cake delicately flavoured with orange, topped with chunks of bittersweet chocolate and finished with a sticky orange drizzle, it makes the perfect accompaniment to a cup of tea, as well as a delicious pudding served slightly warm with a scoop of ice cream.
Chocolate Orange Drizzle Cake
140g SR flour
1.5 tbsp Cocoa Powder
85g Granulated Sugar
Zest of 1 Orange
1.5 tbsp Treacle
½ tsp Bicarbonate of Soda
½ tsp Vanilla Essence
40g Dark Chocolate (70%), roughly chopped
20g Granulated Sugar
Juice of 1 orange
Preheat the oven to 180˚C/350˚F
Line a 23 x 13cm loaf tin with baking parchment.
Mix the flour, salt, cocoa powder, sugar and orange zest together.
In a small saucepan over a medium heat, melt the margarine, treacle and milk. Once melted, add the bicarbonate of soda and the vanilla essence.
Pour the liquid ingredients into the dry and mix well.
Spoon into the prepared loaf tin, sprinkle with the chocolate chunks, and bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean.
Once the cake is out of the oven, make the syrup: place the sugar and orange juice in a small saucepan and heat over a medium heat until the sugar is dissolved.
Prick the warm cake all over with a skewer or fork, and then pour over the drizzle. Leave in tin until completely cool, then remove and serve.
Will keep in an airtight container for 3-4 days, or freeze for up to one month.