A beautifully fudgy blood orange chocolate cake with an intense chocolate orange flavour. The orange chocolate glaze isn’t necessary, but adds a festive air and tastes delicious.
I’ve been testing out the Optimum Induction Pressure-Cook Pro* recently. It’s an amazing piece of kit and functions as a slow cooker as well as a pressure cooker. It stews, steams, roasts, deep fries, braises, defrosts and much more. I’ve made porridge, yoghurt and rice as well as this veggie bean chilli.
This quite astonishing multi cooker can also bake cakes. I decided to test this particular function out with this blood orange chocolate cake. But fear not, you can bake it in an ordinary oven too.
Blood Orange Chocolate Cake
Unlike the last chocolate cake I made for Jumpstart 2017, this one is not vegan. It’s not what you’d call a healthy recipe either. But it’s healthier than most cakes. It’s made using organic wholemeal spelt flour, organic 85% dark chocolate and unrefined sugar. Just don’t dwell on the amount of sugar; it’s a little eye watering.
Blood oranges have such a short season, I feel it’s imperative to make the most of them. They have a wonderful flavour and are not overly sugary like some oranges can be. They also have a gorgeous blood red colour. The colour is lost in this bloody orange chocolate cake, but the flavour is there.
The ingredients together with the cooking method give a beautiful moist fudgy consistency and wonderfully intense chocolate orange flavour. It would be perfect to give to someone special on Valentine’s Day. Red is the symbolic colour of love after all, even if it can’t be seen.
This blood orange chocolate cake has the added bonus of being super easy to make too, either in an oven or in the Pressure-Cook Pro.
My mother in law has recently passed away. She had a very sweet tooth, so it seems fitting somehow to post this fudgy blood orange chocolate cake on the day of her funeral.
Other Blood Orange Recipes You Might Like
- Blood orange curd via Tin and Thyme
- Olive oil, cardamom blood orange polenta cake via Recipes From a Pantry
- Blood orange caramel sauce via Tin and Thyme
- Blood orange squash via Tin and Thyme
- Blood orange salad with avocado, radish & dill via Family Friends Food
- Squash, blood orange & radicchio salad via Natural Kitchen Adventures
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this blood orange chocolate cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more large cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Blood Orange Chocolate Cake. PIN IT.
Blood Orange Chocolate Cake – The Recipe
Blood Orange Chocolate Cake
- 225 g unsalted butter
- 200 g dark muscovado
- 100 g molasses sugar
- 1 blood orange
- 2 large eggs
- 100 g 85% dark chocolate I used G&B
- 200 g wholemeal spelt
- 1 tsp bicarbonate of soda
- 150 ml boiling water
Orange Chocolate Glaze
- ½ blood orange
- 1 tsp honey
- 75 g 70% dark chocolate
- 25 g unsalted butter
- Melt butter, chocolate and sugars in a large saucepan over a very gentle heat, then remove from the heat.
- Grate in the zest of the orange, then squeeze in the juice. Stir until everything is combined.
- Beat in the eggs, one by one.
- Mix the bicarbonate of soda into the flour and sift a third in. Fold in, then stir in a third of the hot water. Repeat until everything is just mixed.
- Pour into a silicone mould, lined tin or a buttered / oiled Pressure-Cook Pro bowl.
- Bake for 55 minutes at 180℃ (160℃ fan, 350℉, Gas 4) in the middle of a preheated oven or until the top is firm and an inserted skewer comes out almost clean. A slight underbake is much better than over baking with this cake.
- If using the Pressure-Cook Pro, select the cake function and adjust the time setting to 1 hr.
- Leave to cool, then turn out onto a serving plate.
Orange Chocolate Glaze
- Squeeze the juice of an orange into a small pan. Add the honey and chocolate and melt everything over a gentle heat. Alternatively place in a bowl over some hot water.
- Add the butter, half at a time, stirring until melted.
- Pour over the cake, allowing it to dribble down the sides.
This is my entry for this February’s We Should Cocoa. If you’ve made anything where chocolate is a main ingredient this month, do join in.
I’m also sharing this blood orange chocolate cake with Ness at JibberJabberUK for Love Cake. The theme this month is Cakes for All.
You can keep up with the Jumpstart 2017 campaign by following me and other Froothie Ambassadors via the hashtag #Jumpstart17 on Twitter, Facebook and Instagram.
As a Froothie Ambassador, I can offer Tin and Thyme readers an additional two years extra warranty on any Froothie appliance*. The Optimum Pressure-Cook Pro is currently on offer at £199.
The post contains affiliate links which are marked with an asterisk*. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blithe and blogging. Opinions are, as always, my own.