I know that this is a rather bold statement to make, but trust me on this one: THIS. IS. THE. BEST.
Seriously, if you would serve this chocolate cake to a vigorous, I-would-rather-have-a-large-ecological-footprint-than-ever-eat-anything-vegan Dumbass, he would eat it all up, because you really cannot tell that this cake is entirely dairy-free and vegan.
it is unctuous, moist, scrummy in your tummy, delicious!
Add to that some gorgeous Cassis Liqueur, which I drizzled over the top of the cake and you just know that this cake couldn’t be anything other than sheer perfection.
PS: if you’ve been wondering why Fashion, Food & Flirts has been so absent these past couple of weeks, please rest assured, because everything will explain itself shortly! I’ve been working on a brand new concept/project, which I will share with y’all soon! So bear with, dear readers. Bear with!
35gr cocoa powder
1 tsp bicarbonate of soda
pinch of salt
2 tbsp blueberry jam
2 tbsp Cassis liqueur, plus 3 extra to drizzle over the top
50ml vegetable oil
1. Preheat oven to 170°C. Mix the flour, sugar, cocoa powder, baking soda and salt together.
2. Add the water and oil and mix well. Stir in 2tbsp of jam and liqueur.
3. Pour the batter into a brownie tin and bake in the oven for about 25 minutes.
4. Once it comes out of the oven, drizzle some extra Cassis liqueur over the top and let it soak up all the moisture before removing from the tin.
Chocolate and orange: it’s a classic combination that works every single time. But be prepared: this wonderful cake takes this traditional match-made-in-heaven even one step further onto the delicious scale, for this is not just a regular chocolate cake flavoured with orange zest or juice. Oh no. This cake is like a giant cake version of chocolate covered candied orange peel, for it boldly not only contains the zest or juice of this citrus fruit, but the whole – yes , the whole! – orange.
If you think putting whole oranges in a cake sounds a bit bonkers, I totally feel ya. It is not something I, an amateur Belgian baker, do on a regular basis either. But nevertheless, I was so terribly intrigued I simply had to try it! After all, the Spanish have been doing it for centuries! And if there is anything the Spanish know how to do – apart from dancing the flamingo and making paella- it is baking orange cakes. (Preferably using Valencian oranges, of course.)
So there I was, in my tiny Belgian kitchen, boiling two oranges (I used the smaller, but very flavoursome Minneola oranges) in a pot for about an hour until they were completely tender and my kitchen smelled like a Spanish beach party. After that heavenly scented hour, I blitzed the oranges in a blender. Whole. Including juice, flesh and skin. This amazing puree is then mixed through the other ingredients, poured in a tin, baked in the oven … et voila! You will have never tasted such a wonderful chocolate cake in your life! Thanks to the orange puree, the cake is dense, moist and incredibly pudding-like; anything but what you’d expect from a traditional flour-based chocolate & orange cake. Moreover, the orange notes are punchy, but not too overwhelming, and seem to make the chocolate taste even more chocolatey.
What did I say again? Oh yes, the best chocolate and orange cake EVER.
So my dearest readers, you can stop being skeptical. Bake this cake. You won’t regret it.
25gr cocoa powder
2 Minneola oranges (or you could use 2 smaller regular oranges or clementines)
2 tbsp rum
140gr caster sugar
1 tsp baking powder
Preheat the oven to 180°C and line a loaf tin with baking parchment.
Cook the 2 oranges in boiling water for about 1 hour until they are soft and tender. Drain and let them cool slightly before blitzing into a pulp in your blender.
Once you’ve blended the oranges into a puree, put the puree in a large mixing bowl together with the cocoa powder, rum and sugar.
Stir in the egg, mix well, and finally add the flour.
Pour the batter into the baking tin and bake for 30 minutes in the oven.