Rochelle is the name and baking is the game. I am a 20 year old baker and pastry chef from London, UK, who spends all her time in the kitchen concocting delicious baked goodies. Bacon Lover, Cocktail Drinker, Salted Caramel Obsessor, Mint Green Adorer :) .
We all know that carrot cake is a bake that always pops up around easter time. Usually it comes in the form of a spiced carrot cake, with or withour walnuts and raisins, depending on your preference, frosted with cream cheese. My version is a twist on a traditional carrot cake with cream cheese frosting, in this double chocolate orange carrot cake. I used to work at Hummingbird Bakery and my main job role was to prepare the brownies, whoopie pie, a few of the cake mixtures and a chocolate cream cheese filling. The chocolate cream cheese filling went on top of their frosted brownie and it was by far my favourite thing to eat. Literally scraping the bowl.
So I thought I’d recreate the frosting and frost it on top of a spiced carrot cake with the addition of chocolate chips and walnuts in the batter making it a double chocolate orange carrot cake. Usually, I’m a carrot cake purist. No nuts, no raisins. I’m just not down with the crunchy bits in the cake and raisins are a big no no in general. In the cake used Green & Blacks milk chocolate bar cut into chips and in the frosting, I used their Milk Chocolate infused with blood orange.The milk chocolate bar infused with orange adds really fruit notes to the cake, which also highlights the orange zest and juice used in the batter. To garnish the double chocolate orange cake I quickly candied some oranges and arranged on top.
I decided to do a flash giveaway for Easter hosted by Green & Blacks. This giveaway is only open for 2 days and the winner will receive an Milk Chocolate Easter Egg. All you have to do is leave a comment stating, What is your favourite chocolate bar? Competition Ends Wednesday @ 2pm GMT
Place the water and sugar into a medium sized saucepan. Over medium heat, allow the sugar to dissolve. Add the sliced oranges.
Put a small side plate, directly on top of the oranges and allow to cook over a low heat for 15mins.
Remove oranges from syrup and shake off excess liquid.
Place on to a lined baking tray and bake at 160C whilst making the carrot cake. After 35mins turn over and bake for another 35mins.
Remove from oven and allow to cool.
For the carrot cake...
Preheat the oven to 160C. Line the base of a deep 10 inch cake tin with parchment paper and grease the sides
Combine all the ingredients together and pour into the cake tin,
Bake for 45mins-1hour until a skewer when inserted comes out clean.
Allow to cool for 15mins in the tin before inverting onto a cooling rack.
For the chocolate cream cheese...
Melt together the butter and chocolate.
Sift the icing sugar and cocoa powder together beat into the chocolate with the salt till it becomes stiff. Allow the mixture to cool down slightly.
Beat in the cold cream cheese till smooth.
Frost the top of the cake with the chocolate cream cheese and arrange the candied orange slices on top
Oh So Sweet Baker's Notes
- The syrup leftover from candying the oranges, pour into a jar and store in the fridge. Use to flavour drinks and cocktails (orange syrup) - If a 10 inch cake tin isn't available, alternatively bake in two 8 in cake tins for about 25-30mins - You can cut the cake in half and spread some frosting in the middle. You will need 1 & ½ times the recipe.
This post is sponsored by Green & Blacks. All opinions and views are my own. All content is written by moi!Pin It