Tonight we have our lovely friends Fera and Rich coming over for dinner. As it’s Easter Sunday, I thought it would be apt to make something with lamb, and an Easter inspired dessert. So, to kick things off I’m making a lamb casserole in our pressure cooker, followed by a chocolate orange cake a whipped up yesterday.
Usually when I make cakes I stick to the recipe 100% – when I don’t, they usually go wrong and I end up crying into a pile of mush at the end of it all. I must have been feeling a tad crazy yesterday as I went from making a lime drizzle cake, to making a chocolate-orange eggstravagansa! A moist light chocolate and orange sponge, topped with a dark chocolate ganache and Easter treats, I can’t wait to tuck in to this tonight (and no doubt share the rest with our new and existing neighbours)!
Here’s how to make it. You’ll need:
- 175g self raising flour
- 175g caster sugar
- 175g butter
- 3 eggs
- Grated rind of 1 orange
- Juice of 1 orange
- 2 tbsp cocoa powder
For the ganache:
- 100g dark chocolate
- 75ml soured cream
- … and some mini eggs
- Heat your oven to 180 degrees and grease and line a cake tin.
- Mix all of your cake ingredients in a bowl and whisk with a mixer. It should be a light chocolate colour – it doesn’t need to be as dark as a chocolate sponge.
- Pour into your cake tin and bake in the centre of the oven for 40-45 minutes.
- Leave it to cool for 5-10 minutes then turn it out onto a wire rack to cool further. Whilst it cools, fill a pan or bowl with boiling water and place a smaller bowl above it – making sure the bottom doesn’t touch the water. Break in your dark chocolate and stir until it melts. When it’s nearly melted, add in your soured cream and stir until evenly combined.
- Leave to cool for a few minutes, then spread across the top of your cake, add on your decoration and leave to set in a cool place (but not your fridge) for an hour or so.
- Dig in and enjoy with a glass of milk or a cup of tea.
Have a great Easter everyone!
Hayley Jayne xx