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Tuesday, 23 June 2020

Chocolate Orange Sheet Cake

A moist chocolate orange sponge topped with a whippy chocolate ganache buttercream frosting, with fresh oranges. What more could you ask for?

Chocolate and orange is a match made in dessert heaven.
I love the rich chocolaty flavour along with a sweet and citrus orange fruit. To me, it reminds me of childhood. We always used to make chocolate orange cookies, so it brings back fond memories! 

     Why a sheet cake?

  • It's easier to frost being in a rectangular shape.
  • As its flat, its great for taking to parties, BBQ's etc. They're very portable friendly.
  • They're extremely easy to cut and serve. No more worrying about the perfect cake slices.
  • No- mess bars make for a scrumptious dessert.
  • You can decorate the sheet cake in sections, one half could be chocolate frosting, the other could be gingerbread. It's very versatile.

Preparation: 20 minutes
Baking time: 28-30 minutes
Serves: Approximately 10-12
Level: Medium


Ingredients for the cake
  • 480ml of dairy-free milk 
  • 2 teaspoons of apple cider vinegar
  • 420g of self-raising flour
  • 3 tablespoons of cocoa powder
  • 470g of caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of orange extract
  • 120g of vegetable oil / melted coconut oil 

Ingredients for the chocolate frosting
  • 100g of dairy-free butter
  • 500g of icing sugar
  • 3 tablespoons of cocoa powder
  • 50g of dairy-free chocolate
  • 60ml of dairy-free cream / coconut cream
(My personal fave vegan cream is the Elmlea plant-based cream alternative)

  • Fresh orange for garnish (optional)

Method (cake)
1. Preheat your oven to 180 degrees c and line a 9X13 inch cake pan with grease-proof paper.

2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

3. In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

4. Add the oil and orange extract into the 'buttermilk' and whisk to combine.

5. Add the wet ingredients into the dry ingredients and mix.

6. Pour the batter into the lined cake pan.
Make sure to tap the tin on the worktop to remove any air bubbles.

7. Place the cake into the center of the preheated oven and bake for around 28-30 minutes.
You will know it is done when you put a knife or skewer in and it comes out clean and it's springy to the touch.

8. Place the cake on a cooling rack and allow to cool fully. 
Once cool, pop it into a sealed container to keep fresh before frosting.

Method (frosting)
1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar and cocoa powder.

2. Add the dairy-free chocolate into a bowl.

3. Place the dairy-free cream into a small saucepan and heat over medium heat until boiling.

4. Carefully pour the hot cream over the chocolate, leave it for a minute then stir until smooth and glossy.

5. Pour the chocolate ganache into the buttercream and whip until combined.

6. Spread the frosting over the top of the cake, using a spatula or spoon to create a swirly effect.

7. Cut into squares to serve.
Serve with fresh oranges (optional).

Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days!

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1 comment

  1. OMG this cake! I twisted it a little bit, did not use the orange. I made the cake and the frosting and instead the orange I covered it with fresh raspberries.... IS HEAVENLY!!! The cake and the frosting are perfect, so rich without being overwhelming. Thank you for such an awesome recipe.


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