This luscious moist cake is full of flavour! Orange oil works perfectly with the chocolate and really makes the frosting divine! The frosting is more like a thick glaze and sets when cool.
Chef Kate TIP: The method says 20cm round baking tin/pan, however you can use any shape you like and even bake the cake in an oven proof glass dish and leave the cake in the baking dish for serving, if you prefer.
NOTE: For the grated orange rind/zest you’ll need approx. 1 orange, preferably organic. There are a few steps to making this cake, but once you have done it once you’ll be a pro for the next time. Try using a little peppermint or spearmint oil in place of the orange oil or for a real treat, on a special occasion add a swirl of rose oil, just dip a clean toothpick in the rose oil bottle then swirl into the frosting. Add one drop into the wet ingredients of the cake too if you like. YUM!
These spicy muffins are wonderful and especially great around Halloween and the holidays. You can…
There’s something so delicious about freshly baked bread and this one smells and tastes amazing.…
Warmer days, fresh air, and blooms everywhere signal the arrival of Spring, a beautiful season…
One Pot Creamy Corn and Prawn Soup With the winter season coming to an end…
When it comes to harnessing the power of nature, Young Living Essential Oils set the…
Banana walnut bread is a classic treat, beloved for its comforting flavours and versatility. This…