Chocolate, orange and cinnamon layer cake

This citrusy cake is given a lift by the addition of cinnamon and chocolate. If you can't find beautiful, seasonal oranges, substitute lemons.


200g caster sugar
200g softened butter
4 tbsp orange juice
4 tbsp cocoa powder
2 tbsp cinnamon
3 beaten free-range eggs
200g flour
2 tsp baking powder
zest or rind of two oranges
2 cups cream
2 tbsp sifted icing sugar
segments of 4 oranges


• Preheat the oven to 180˚C.
• Beat the sugar and butter for about 
5 minutes until light and fluffy.
• Heat the orange juice and, when hot, mix 
in the cocoa powder to make a paste.
• Add this cocoa paste to the sugar-butter mixture with the cinnamon and a third of the egg mixture at a time, beating after each addition to combine.
• Sift in the flour and baking powder, and mix in the orange zest.
• Divide the batter between two 20cm round greased cake tins, which are lined with greaseproof paper, and bake for 20 minutes until an inserted skewer comes out clean.
• Allow to cool for 15 minutes before removing the cake from the tins and cooling for another hour on a rack.
• Beat the cream into soft peaks, add 
the icing sugar and beat for a few seconds 
to incorporate.
• Spread this icing over one layer of 
cake before sandwiching with the other 
layer and repeating.
• Decorate the top of the cake with fresh orange segments and serve.

Recipe by Hannah Lewry

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