I am yet to try a Nigella recipe that I don’t like. Somehow, everything of hers that I make (even if I do a bit of doctoring to make it a bit more waist-friendly) turns out delectably delightful and her chocolate orange loaf cake was no different. They were rich and slightly gooey and the batter smelled so much like jaffas it took all my control not to eat it all raw. Will came home with some orange and almond chocolate he’d scored at work the other day and that was my inspiration for making this recipe. Of course I added the chocolate to it for extra chocolaty goodness.
Using brown sugar in place of white seems to be a must if you want to achieve that rich, dense flavour. It always reminds me of gingerbread when I’m measuring it.
Start the loaf cake by beating the butter, sugar, golden syrup and melted chocolate until it’s smooth and creamy. Of course the chocolate isn’t a must but it definitely adds something extra special.
Mix the flour, cocoa and bicarb soda together. When the butter/sugar mixture is smooth and with the beater still turning, add one tablespoon of the flour combination.
Add the first egg and continue beating until it has been incorporated. Add a little more flour then the remaining egg and the rest of the flour.
When everything is well mixed, add the orange juice and rind with the motor running. I love my shiny Kitchenaid but I do get caught in the reflection sometimes!
I decided to make mini-loaves instead of one big loaf for this recipe. It fitted perfectly between the 8 spaces with a little left over for me to make an extra cupcake. Bake the cakes at 170C fan-forced for about 20-25 minutes but check on them during that time. If you are making the regular loaf size it will take about 45 minutes.
This was my secret ingredient – dark chocolate with orange and almond.
Let the baked cakes rest for about 5 minutes.
Transfer them to a wire rack to cool.
Mine were being gifted so I wrapped them up, still a little warm and off we went. Enjoy!
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