Christmas Chocolate & Orange Cake

November 26, 2016

This time of year is very exciting for us food bloggers: it’s time for us to shine! It’s no secret that beauty and fitness is ever so popular right now, so indulgent recipes don’t get quite as much attention as recipes for super-clean-organic-vegan-raw-gluten-free-paleo… *takes breath*

This time of year I get so many more questions of, “What was that recipe you did a few years ago on…” or, “Can you help me out with…” and, “What would you suggest for…” I just love how everyone comes together at Christmas with a united passion for feasting!

Oh yes, move over crop tops and kale: it’s time for Christmas jumpers and cake!

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I receive a lot of requests to create recipes, but I have to say, I did a bit of a, “Who, me?” as I was reading that Boohoo, who are creating a festive ‘Cookbook Lookbook’ asked me to take part (cue Bridget Jones-esque thoughts of, “But my legs only go up to here!”)

I have to admit I was really excited about this, not only because I knew exactly what delicious recipe I wanted to share but the prospect of owning a brand new festive jumper. I love knitwear! It’s also very important for me to feel comfortable around Christmas and especially on the big day: you don’t want a tight, uncomfortable top holding you back from dominating the turkey.

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I picked a cute and classic jumper in my very favourite colour, dark green. It retails at £15 which is a total bargain and I felt instantly festive as I put it on! Boohoo have got a good selection of serious and silly jumpers to pick from and lots of different colours.

So the recipe I’ve created is my gift to those who hate traditional Christmas cake. This one’s for you, marzipan haters and fruit cake phobics! It’s a beautiful chocolate and orange sponge cake, spiked with rum and filled with lashings of spiced buttercream. And d’ya know what? It is actually gluten free as well!

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Festive Chocolate and Orange Cake

For the cake:
  • 2x 19cm cake tins, greased and lined.
  • 150g milk chocolate
  • 100g unsalted butter
  • 140g ground almonds
  • 3 clementines, zested and juiced
  • 6 eggs, separated
  • 3 tbsp dark rum
  • Pinch of salt
  • 80g caster sugar
For the buttercream:
  • 250g icing sugar
  • 80g unsalted butter, softened
  • 1 tsp cinnamon
  • Some of the clementine juice

Pre heat your oven to 170c. In a heat-proof bowl add the butter and chocolate and heat in the microwave until melted. Set aside to cool a little. In a large mixing bowl add the ground almonds, egg yolks, clementine zest and rum. Then stir in the cooled chocolate and butter mixture. In a separate bowl whisk the egg whites and once frothy, add the salt and sugar a little at a time until stiff peaks form. Fold this into the almond mixture until combined, then pour into your cake tins.

Bake for 30 minutes or until a toothpick pricked into the centre of the cakes comes out clean. Pour a few teaspoons of clementine juice into the sponge whilst hot.

For the buttercream, whisk the soft butter, icing sugar and cinnamon in a bowl together, adding a teaspoon of clementine juice at a time until you have a thick and creamy texture.

Assemble your cake by adding a generous layer of butter cream to one cake and placing the other on top. Finish with a thick dusting of cocoa powder and decorate with more clementine zest and slices.

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This cake is a total beauty to scoff whilst you get stuck into films. For extra indulgence (If you’ve got your Christmas jumper on then your food baby is well hidden) try it with a scoop of vanilla ice cream or brandy butter… the latter would mean you’re technically mixing your spirits but hey- it’s Christmas! The Boohoo Cookbook Lookbook is coming out in December, keep your eyes peeled!

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1 Comment

  • Reply Iaima June 6, 2017 at 10:17 am

    Yummmmmy food

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