Skip to main content

Chocolate Orange Cake



This 'Chocolate Orange Cake' is from the same recipe as my earlier post on 'Chocolate Lemon Cake', except that I substituted lemon with orange rind and juice and given the cake a 'facelift'.  I added a chocolate topping trimmed with orange peel for decoration ...... not very good at it though, still plenty of room for improvement!












Ingredients for Chocolate topping
  • 4 oz dark cooking chocolate, break into smaller pieces
  • 3  Tbsp water
  • 1  tsp olive/salad oil
Method
  1. Steam/melt the chocolate with water and keep stirring over low heat.
  2. Once the chocolate has melted and it's creamy, add in the oil and turn off the heat.
  3. Mix well and pour over the cooled cake.
  4. Decorate with nuts or fruits of your choice.
In my case, I just sprinkled some shredded orange peel round the edge of the cake.


Labels:

Comments

  1. Angie's RecipesJuly 10, 2010 at 12:52 AM

    That's a real DARK chocolate cake!

    ReplyDelete
  2. ElinJuly 10, 2010 at 1:21 AM

    I think it looks great :) great job !

    ReplyDelete
  3. AnonymousJuly 10, 2010 at 5:17 AM

    that looks very richhh in chocolate topping hehe. good work!

    ReplyDelete
  4. ann lowJuly 10, 2010 at 9:23 AM

    Mmm...looks rich and chocolately.

    ReplyDelete
  5. Sonia ~ Nasi Lemak LoverJuly 10, 2010 at 12:00 PM

    like Angie said, this is a real Dark chocolate, really dark huh..

    ReplyDelete
  6. JacquelineJuly 10, 2010 at 3:00 PM

    Wow! Looks temptingly delicious! The orange peel makes a lovely colour contrast too!

    ReplyDelete
  7. penny aka jeroxieJuly 10, 2010 at 3:30 PM

    wow! looks delicious! well done on the topping

    ReplyDelete
  8. My Little SpaceJuly 10, 2010 at 4:41 PM

    Love the extra chocolate you place on top....yummm... The thicker the better! ^_^ Hope you're having a nice day!
    Cheers, Kristy

    ReplyDelete
  9. Sokehah cheahJuly 10, 2010 at 7:08 PM

    Angie
    Ya, dark, but but bitter!

    Elin, Ann, Anncoo & penny
    Thanks for compliments!

    Sonia
    Just used up what's left of the cooking choc, but luckily just enough for the recipe.

    Jacqueline
    Use up the whole orange, nothing is wasted, ha, ha!

    Kristy
    If thicker, then I'll need to 'jaga' my waist line! You have a great weekend too!

    ReplyDelete
  10. ICook4FunJuly 10, 2010 at 11:05 PM

    ooooo that look sinful. You did a great job decorating it. Just like what we get from the cake shop :)

    ReplyDelete
  11. Sokehah cheahJuly 11, 2010 at 12:12 AM

    ICook4Fun
    Thank you, thank you!

    ReplyDelete
  12. MaryMohJuly 11, 2010 at 2:03 PM

    Wow...real dark chocolate topping. The cake looks rich and moist. Have to be my favourite :D

    ReplyDelete
  13. Sokehah cheahJuly 11, 2010 at 9:08 PM

    MaryMoh
    Yes, chocolate seems to be everybody's favourite!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more