Chocolate Cake

KINNIE CHOCOLATE CAKE

Chocolate orange is one of those flavours that’s either a hit or a miss. Make this cake a hit among all those who love the combination of flavours by adding an unexpected ingredient in the mix!

250g plain flour

1 heaped tbsp baking powder

1 tsp bicarbonate of soda

200g caster sugar

250g unsalted butter

200ml Kinnie

100ml freshly-squeezed orange juice

zest of two oranges

3 rounded tbsp cocoa powder

2 large eggs, beaten

You’ll also need a large bowl, a baking tin (24cm), a sifter, a zester, bowls and pinch pots.

Directions

Preheat oven to 180°C. Line a 24cm spring-form, loose-base baking tin.
Sift flour, baking powder, bicarbonate of soda and cocoa powder into a mixing bowl. Add the orange zest.
Melt the butter slowly and gently in a pan over a low heat, along with Kinnie or your alternative fizzy soft drink.
Meanwhile, beat the eggs and add the orange juice to them.
Pour the melted butter and Kinnie mix into the dry ingredients, give a couple of stirs and add the egg mix as well. Beat all ingredients together well, making sure there are no dry bits left.
Pour the cake mix into the prepared tin and bake for 35-40 minutes until risen. Test with a cocktail stick to ensure centre isn’t gooey and uncooked. It will be more moist than a regular sponge though.
Cool for 10 minutes in the tin, then turn out on a wire cooling rack.
Topping: while the cake cools completely, place the ricotta in a bowl, along with 2 tbsps icing sugar and 2 tbsps single cream. Beat with a hand mixer until blended. If too stiff, add more cream; or if too runny, add a bit more icing sugar. It should be viscous but not overly runny otherwise it will drip off the cake.
When the cake is cool, scrape over the topping, evening it out with a knife.
Sprinkle with some orange zest and grated chocolate if you wish.
After serving, keep the cake covered in the fridge as it has a ricotta & cream topping. You can also use soft cream cheese like Philadelphia instead of ricotta.