| Cook Time | 70 minutes |
| Servings | serves |
Ingredients
- 1 1/2 cups Plain Flour
- 1/4 cup Cocoa Powder
- 1 1/2 teaspoons Baking Powder
- 1 1/2 teaspoons Bi Carbonate of Soda
- 1/2 cup Extra Virgin Olive Oil
- 1 cup Caster Sugar
- 3 Eggs lightly beaten
- 3/4 cup Orange Juice
- 2 whole Oranges zested
- 3 tablespoons Golden Syrup
- 125 ml Cream thickened
- 375 grams Milk Chocolate Melts roughly chopped
- Chocolate Easter Eggs to decorate
- 2 tablespoons Icing Sugar
Ingredients
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Instructions
- Preheat oven to moderately slow (160C). Brush a 23 cm-round spring-form tin with melted butter or spray with cooking spray. Line the base with baking paper. Sift together flour, cocoa, baking powder and bicarbonate of soda.
- Place the olive oil, sugar, eggs, juice, rind and Golden Syrup in a large bowl and whisk until well combined. Stir in sifted ingredients. Pour mixture into the prepared tin. Bake for 60-70 minutes until cake is cooked and a skewer inserted into the centre comes out clean. Remove from the oven and stand tin on a wire rack to cool. When cold, remove cake from tin.
- To make ganache, put cream in a medium-sized saucepan and bring just to boiling point but do not boil. Remove from heat and stir in chocolate until melted. Pour into a bowl and allow to cool and thicken in consistency without setting. (You may need to refrigerate to start the thickening process).
- To assemble, spoon the half-set chocolate ganache on top of the cake and refrigerate until set. Top with Easter eggs and dust with icing sugar just before serving.
Recipe Notes
This is a very moist cake that will keep well. It can be made a day ahead and iced just before serving. Once iced, the cake is best kept in a covered container in the fridge.
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