This isn’t just any Chocolate Orange Cake recipe, this is a Chocolate Orange POKE Cake recipe! Featuring our favourite festive chocolate along with a delicious, rich, chocolate sponge and zingy marmalade! Add gold glitter to make some Christmas magic.
Chocolate Orange Poke Cake recipe:
Cake:
- 100g plain flour
- 170g self-raising flour
- 240ml oil
- 80g cocoa powder
- 80g dark muscavo sugar
- 176g golden caster sugar
- 4 eggs
- 100ml sour cream
- pinch of salt
- vanilla extract
- orange zest
Icing:
- 450g icing sugar
- 75g butter
- 188g full fat Philadelphia cheese
- 40g cocoa powder
- 6 teaspoons orange zest
- Chocolate orange grating
Method:
- Whisk together the oil and sugars until combined, then beat in the eggs, just a little at a time
- Fold in the flour and cocoa powder and mix well, carefully adding the sour cream to help make the consistency a bit runnier
- Add a drop of vanilla essence and your orange zest to taste (we recommend using the zest of approximately two oranges)
- Grease and line your tin then add the mixture. You should fill the tin to ¾ full
- Bake in the oven at 180C for around 20 minutes or until a knife comes out clean
- Allow to cool for 5-10 minutes, then transfer the cake to a board and use a wooden spoon to poke holes into the cake. Space them out evenly – but don’t hold back!
- Fill the holes with marmalade using a spoon or a piping bag
- Make the icing by creaming together the butter and Philadelphia with an electric whisk
- Once mixed, add the icing sugar by mixing it in by hand at first and then whisking it with an electric whisk until the mixture is fluffy and white
- Add the cocoa powder and mix well then add the orange zest and combine
- Grate the chocolate orange into the icing
- Ice the cake, making sure the top is well covered and you can’t see any of the jam or holes
- Add chocolate orange segments to the top for decoration!