Classic orange and chocolate cake

When it comes to classic cakes, this orange and chocolate version has really stood the test of time. This particular recipe comes from Spain and is still served there daily with tea and coffee in the morning or afternoon. The orange is lovely and light and helps create a cake that light and fluffy, but never dry. It works wonderfully with the rich chocolate glaze and will have you scraping your plate for every last morsel! Store in an air-tight container for up to five days.

Ingredients

• 1 orange, rind washed
• 3 large eggs
• 200g of sugar
• 120g of sunflower oil
• 240g of flour
• 1 sachet of yeast (approximately 14g)

Glaze

• 150g of chocolate buttons
• 150g thickened cream

Method

1. Grate orange and juice to extract around 125ml of juice. Beat eggs and sugar together in a bowl, then add the zest, sunflower oil, flour and yeast. Mix well.

2. Grease a round cake tin and pour in mixture. Bake at 180C fan-forced for 40 minutes. Let cool.

3. Put cream and chocolate in a saucepan and melt together over a pot of boiling water to make glaze. Cut cake in half and spread some of the glaze over the top of one piece. Place remaining piece on top and lightly press into bottom layer. Pour remaining glaze over the top of the cake. Serve.