![Photograph of Chocolate and Almond Cake with Orange](http://www.daffodilkitchen.com/wp-content/uploads/2022/09/IMG_8222-3-1140x855.jpg)
Chocolate and Almond Cake with Orange
A moist almond and chocolate cake laced with orange, topped with a rich chocolate and orange ganache and toasted almonds. This beautiful cake, luscious and shiny, is deceptively easy to make and is as delicious with a cup of tea, as it is served with ice cream for dessert
![](http://www.daffodilkitchen.com/wp-content/uploads/2022/09/IMG_8227-1024x768.jpg)
Where is this recipe from?
This recipe is adapted from the Almond and Pistachio Cake with Pears and Lemon that I posted a few months ago. That cake, in turn, was slightly adapted from a recipe from a fabulous blog I follow, called The Brick Kitchen, or on insta as @claudiabrick.
However, the idea behind the fabulous flavour combination came from a dessert I enjoyed at The Pandora Inn in Falmouth Cornwall, when I visited with Emma last June. Their signature Chocolate and Pistachio Torte with Orange Syrup and Vanilla Ice Cream was utterly addictive and I knew, immediately, that I would try and re-create it at home. For ease, I took some liberties with the recipe, but trust me, whilst this may not be a proper copycat recipe, it is still ridiculously good.
![](http://www.daffodilkitchen.com/wp-content/uploads/2022/09/IMG_8237-2-1024x768.jpg)
How to make Chocolate and Almond Cake with Orange
Collect all your ingredients together:
Wet ingredients –
- unsalted butter
- grated orange zest
- eggs
- vanilla extract
Dry ingredients –
- ground almonds
- caster sugar
- plain/all-purpose flour
- cocoa powder
- baking powder
- fine salt
Ganache topping –
- flaked almonds
- orange flavoured chocolate – I use Terry’s Chocolate Orange
- double/heavy cream
![](http://www.daffodilkitchen.com/wp-content/uploads/2022/09/IMG_8255-3-1024x768.jpg)
How to make this fabulous cake:
- Whilst you get everything together for the cake, preheat the oven. Scatter the flaked almonds for the topping on a baking tray and cook for around 3 – 5 minutes or until lightly golden.
- Weigh the butter into a microwave safe bowl and melt in the microwave. Grate over the orange zest and set aside to cool. (Alternatively, melt the butter in a saucepan.)
- Meanwhile, weigh the ground almonds and sugar into a mixing bowl. Place a sieve over the top, zero the scales and add the flour, cocoa, baking powder and salt. Sieve over and use a balloon whisk to mix thoroughly.
- Add the remaining wet ingredients, the eggs and vanilla extract, to the cooled butter mix and mix well.
- Pour the wet ingredients over the dry ingredients and fold together until mixed.
- Transfer into a lined 20cm/8in round cake tin and bake in the centre of a pre-heated oven for 45 – 50 minutes or until cooked.
- Leave the cake in the tin for 5 minutes and then transfer to a wire rack to cool.
Wet ingredients Dry ingredients 1 Almonds for topping 2 Melt butter, add zest. Cool 3 Dry ingredients Mix well 4 Add eggs, vanilla to butter 5 Add wet to dry ingredients … … Fold in 6 Cake tin … … Bake 7 Cool
Now make the Chocolate Orange Ganache:
- Blitz the chocolate in a food processor until it looks like crumbs. Transfer to a heatproof bowl.
- Heat the cream until it steams and small bubbles appear on the surface. Do not bring it to the boil.
- Pour the cream over the crumbed chocolate, stir briefly, and leave it for a few minutes for the chocolate to melt. Stir after 5 minutes, it should be fully melted. But if not, blitz in the microwave in 10 second intervals, stirring well after each blitz.
- Pour the ganache over the cool cake letting it drip down the sides.
- Scatter the almonds over the top.
- Serve as is with a cup of tea. This cake also makes a delicious dessert served with ice cream and/or fresh cream.
Topping ingredients 1 Blitz chocolate 2 Heat cream 3 Add cream to chocolate Stir and leave until …. … melted and smooth 4 Pour over cake 5 Add almonds 6 Serve
![](http://www.daffodilkitchen.com/wp-content/uploads/2022/09/IMG_8230-1024x771.jpg)
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
![](http://www.daffodilkitchen.com/wp-content/uploads/2022/09/IMG_8243-4-1024x768.jpg)
Chocolate and Almond Cake with Orange
A moist almond and chocolate cake laced with orange, topped with a rich chocolate and orange ganache and toasted almonds. This beautiful cake, luscious and shiny, is deceptively easy to make and is as delicious with a cup of tea, as it is served with ice cream for dessert.
Ingredients
Wet ingredients:
- 130g unsalted butter
- grated zest of 2 oranges
- 2 eggs
- 2 teaspoons vanilla extract
Dry ingredients:
- 130g ground almonds
- 130g caster sugar
- 30g plain/all-purpose flour
- 30g cocoa powder, sieved
- ¼ teaspoon baking powder
- ¼ teaspoon fine salt
Ganache topping:
- 25g flaked almonds
- 150g orange flavoured chocolate – I use Terry’s Chocolate Orange
- 75g double cream
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to fan oven 160°C /180°C/350°F/Gas 4 and grease and line a 20cm/8in round cake tin baking parchment or use a cake tin liner.
-
Weigh the flaked almonds for the topping onto a baking sheet and cook in a preheated oven for 3 – 5 minutes, until lightly browned, and set aside.
-
Make the cake: weigh the butter into a microwave safe bowl and melt in the microwave. Grate over the orange zest and set aside to cool. (Alternatively, melt the butter in a saucepan.)
-
Meanwhile, weigh the ground almonds and sugar into a mixing bowl. Place a sieve over the top, zero the scales and add the flour, cocoa, baking powder and salt. Sieve over and use a balloon whisk to mix thoroughly.
-
Add the remaining wet ingredients, the eggs and vanilla extract, to the cooled butter mix and mix well.
-
Pour the wet ingredients over the dry ingredients and fold together until mixed.
-
Transfer into the cake tin and bake in the centre of a pre-heated oven for 45 – 50 minutes or until cooked.
-
Leave the cake in the tin for 5 minutes and then transfer to a wire rack to cool.
-
Now make the Chocolate Orange Ganache: blitz the chocolate in a food processor until it looks like crumbs. Transfer to a heatproof bowl.
-
Heat the cream until it steams and small bubbles appear on the surface. Do not bring it to the boil.
-
Pour the cream over the crumbed chocolate, stir briefly, and leave it for a few minutes for the chocolate to melt. Stir after 5 minutes, it should be fully melted. But if not, blitz in the microwave in 10 second intervals, stirring well after each blitz.
-
Pour the ganache over the cool cake, letting it drip down the sides. Scatter the almonds over the top.
-
Serve as is with a cup of tea. This cake also makes a delicious dessert served with ice cream and/or fresh cream.
Recipe Notes
Equipment:
- baking tray
- Kitchen scales and measuring spoons
- Mixing bowls and sieve
- grater
- Balloon whisk
- small saucepan
- 20cm/8in round cake tin, lined with baking parchment, or a cake tin liner
Where is this recipe from?
This recipe is adapted from the Almond and Pistachio Cake with Pears and Lemon that I posted a few months ago. That cake, in turn, was slightly adapted from a recipe from a fabulous blog I follow, called The Brick Kitchen, or on insta as @claudiabrick.
However, the idea behind the fabulous flavour combination came from a dessert I enjoyed at The Pandora Inn in Falmouth Cornwall, when I visited with Emma last June. Their signature Chocolate and Pistachio Torte with Orange Syrup and Vanilla Ice Cream was utterly addictive and I knew, immediately, that I would try and re-create it at home. For ease, I took some liberties with the recipe, but trust me, whilst this may not be a proper copycat recipe, it is still ridiculously good.
More from my site
Lemon and Almond Cake with Lemon Icing PLUS Lemon and Almond Sponge Pudding with Raspberries
Nigella’s Almond and Apple Cake – gluten and dairy free
Lemon and Almond Cake with Olive Oil and Yoghurt
Pear, Almond and Vanilla Cake
Lemon and Almond Sponge Pudding with Raspberries PLUS Lemon and Almond Cake with Lemon Icing
Chocolate Biscuit Cake
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