Wednesday, 31 January 2018

Blood Orange & Chocolate Upside Down Cake

This upside down cake recipe is perfect for those who love the chocolate-orange flavour pairing.  Upside down cakes make the most of seasonal fruit, showcasing them to the max.  Although the recipe lists blood oranges, it would work equally well with navel oranges at other times of the year, meaning that you can enjoy this easy, pretty and delicious cake any time you want.

How to make an upside down cake with blood oranges

If you've been lucky enough to get your hands on some blood oranges recently and are looking for a bake which shows off these beauties to their best, I can whole heatedly recommend using them in a simple, but undoubtedly effective and delicious, upside down cake.  Just like all cakes of this type, this Blood Orange and Chocolate Upside Down Cake showcases the fruit's wonderful colour, shape and flavour to the max.

In fact, although it's certainly worth the effort to find some blood oranges (or Sicilian Reds as I've also seen them called in our local supermarket) for that amazing colour and unique flavour, you could also use regular navel oranges instead to make a Chocolate Orange Upside Down Cake instead meaning you can enjoy this cake at any time of year!

Slices of blood oranges

Of course what better flavour pairing is there than chocolate orange!  I know it's undoubtedly one of my favourites.  And if I was to tell you that there is real chocolate, as well as cocoa powder, in this chocolate cake, you know that you're not going to be disappointed. 


As much as I have a huge appreciation for all out fancy cakes (the effort and skill which goes into them is phenomenal), I equally love simple everyday cakes.  Upside down cake recipes are just perfect for an everyday cake.  Not only are they quick and simple to make, and are perfect with a pot of tea during the afternoon or eaten as dessert following a family meal, they also make great use of fruits.

Chocolate orange cake

Upside down cakes really do allow the fruit to be the star of the show, both in terms of flavour and prettiness.  This Blood Orange and Chocolate Upside Down Cake is no different.  It simultaneously has that 'wow' effect when it's turned out from the tin, showing off the slices of orange and their segments, as well as smelling delicious, and of course tasting amazing with that much loved chocolate orange flavour paring.  

The same is true for so many other upside down cakes, allowing you to make great use of seasonal fruits.  There's most probably a different upside down cake to be made every month of the year!  How about our Strawberry & Basil Upside Down Cake for summer which has such a wonderful aroma and flavour, this Bilberry Upside Down Cake is perfect in early autumn with its oh so moody dark fruity top, or this Raspberry & White Chocolate Traybake Cake which only needs a random drizzle of chocolate to finish it off .

Strawberry and Basil Upside Down Cake Bilberry Upside Down Cake Raspberry & White Chocolate Traybake Cake

 

 

How to make an upside-down cake.

 

Chocolate Orange Upside Down Cake with Blood Oranges

If you're new to making upside down cakes, trust me, they're incredibly easy and worth the few minutes of prep time.  It's simply a case of arranging the fruit on the bottom of the cake tin, topping it with the cake batter and popping it in the oven to bake!  There's no need to make any fancy frosting either (though a drizzle of chocolate to contrast the colours and flavours can be really effective).  And the exciting part is, of course, turning the cake out of the tin to see the wonderful fruits shown off in all their glory.  


So, here's how to make a Blood-Orange & Chocolate Upside Down Cake.






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Blood Orange & Chocolate Upside Down Cake
This upside down cake recipe is perfect for those who love the popular chocolate-orange flavour paring.  Upside down cakes make the most of seasonal fruit, showcasing them to the max.  Although the recipe lists blood oranges, it would work equally well with navel oranges at other times of the year, meaning that you can enjoy this easy, pretty and delicious cake any time you want.
Details
Prep time: Cook time:     Yield: 1 x 16cm cake, serving 6 people

Specific Equipment
   1 x deep 16cm diameter cake tin
Ingredients
  • 2 - 3 Blood Oranges (or regular oranges if blood oranges are out of season)
  • 50g Milk Chocolate
  • 115g Butter, unsalted & softened
  • 115g Golden Caster Sugar
  • small pinch of Salt
  • 2 Eggs, large, lightly beaten (see notes a & b below)
  • 90g S R Flour
  • 25g Cocoa Powder
  • pinch of Baking Powder
  • 1 - 2tbsp Milk

Method
1. Preheat the oven to 180℃ / Fan 160℃ / 355℉ / Gas 4. 2. Prepare the cake tin. Grease and fully line the cake tin with grease proof paper.3. Melt the chocolate. Break the chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn't touch the base of the pan. Sit it over a low to medium heat. Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). Set aside allowing it to cool a little, though not allowing it to set.4. Peel the oranges. Finely zest one of the oranges (or use 1 tsp of orange extract if you prefer).  Set the zest aside.  Imagine the orange as a globe, the stalk ends being the 'poles'. Use a small paring knife to cut off the two poles to create a flat surface. Rest the orange on the flat surface that you've just cut. Holding the orange steady on the work surface use the paring knife to cut away the skin and white pith, aiming not to cut into the orange flesh. Do this by cutting strips of peel from the north pole to the south pole curving the knife as you cut around the naturally round shape of the orange. Continue removing strips of orange peel until the orange is completely peeled. 5. Cut the orange into slices & arrange in the cake tin. Turn the orange on its side so that it is resting on the 'equator'. Use the knife to cut the orange into slices, about 1cm thick. Arrange the orange slices in the base of the cake tin. You may need to cut one or two of the slices to ensure the whole surface is covered.6. Make the sponge batter. Place the soft butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and orange zest and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition, (see note b below). Add the milk and mix in. Sieve the flour and cocoa into the mixture. Use a spatula or large metal spoon to fold this in gently. Add the melted milk chocolate and mix together gently.  You should have a nice dropping consistency - add a further tablespoon of milk if necessary. 7. Fill the cake tin. Spoon the prepared batter over the arranged orange slices. Spread the batter out gently to level, aiming not to disturb the fruit. Use the back of a spoon to make a slight indentation to the centre of the batter. This will help it bake level. 8. Bake. Place the cake tin in the centre of the oven and bake for about 50 - 55 minutes until a cake skewer inserted in the centre comes out clean. You may need to rotate the cake tin after 40 minutes of baking. Once baked, remove from the oven and place onto a cooling rack. 9. Turn out the cake. Allow the cake to cool for 5 minutes before removing from the tin. Invert a cooling rack on top of the cake tin. In one movement, swiftly turn the cake tin and cooling rack upside down. Remove the cake tin and greaseproof paper. The arranged oranges will now be the top of the cake. Allow the cake to finish cooling.10. Enjoy! 
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour/cocoa and eggs. Simply weigh the butter, sugar to the same weight as the eggs. Also ensure the combined weight of the flour and cocoa is the same as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better sponge. c) You could replace the orange zest with 1tsp of orange extract if you prefer. d) Aim to ensure there are no pips in the orange slices before arranging them in the cake tin.












Pin Blood Orange & Chocolate Upside Down Cake for later!

 
This Chocolate Orange Upside Down cake is made with seasonal blood oranges.  This easy cake recipe showcases the orange off to the max and has great flavour paring too.  It's perfect to enjoy in the afternoon with a pot of tea, or with the family after the evening meal.




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25 comments:

  1. I'm embarrassed to say I've never tried a blood orange! Your cake looks so delicious. I'll have to go hunting for some blood oranges x

    ReplyDelete
    Replies
    1. I'll let you into a little secret Cat, iuntil a couple of wks ago I had ever tried a blood orange either. Mum used to try her best to encourage me to try one as a kid but the name of them seriously put me off! I'm certainly trying to make up for lost time now - I just love them - they taste amazing!
      Angela x

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    2. I remeber being put off them as a child too but I discovered them while studying many moons ago and just adore them

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    3. They're such an unappetising name aren't they and bound to put off most children. I'm so glad that I've overcome that now because they're so gorgeous!
      Angela x

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  2. I do love your upside down cakes Angela! I've just read your comment above and I was exactly the same as a child. The name put me off and I wouldn't eat them. Luckily I've got over that now! Thanks for sharing with #CookOnceEatTwice x

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    Replies
    1. Eugh I know, the name blood oranges doesn't sound so inviting does it!
      Angela x

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  3. How delicious!It looks super yummy!What size cake tin is 16cm?Is it 6"?I keep meaning to make an upside down cake.All of yours look incredible Angela xx

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    Replies
    1. Aww thankyou Jenny :-) Yeah, in old money (so to speak), it's 6". It's an old cake tin that once belonged to my Grandma, but it's the perfect size for us. Of course, as you know, you could make a larger one with more batter and just bake it for a bit longer dependingon its size.
      Angela x

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  4. OH my gosh, this looks so pretty! I love blood oranges! I've never actually made an upside down cake! x

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    1. Ooh you must Jess, they're so easy and equally yummy.
      Angela x

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  5. Orange chocolate is one of my favourite dessert combinations too, this cake looks beautiful (as usual), I'll have to try to find blood oranges, haven't actually seen them anywhere recently. Thank you for bringing your gorgeous cake to #CookBlogShare:)

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    Replies
    1. Thankyou so much Monika :-) Blood oranges are so yummy, but they really do need a little patience to hunt out in the shops.
      Angela x

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  6. Looks fabulous. I haven't found any very red blood oranges this year, wondering if the winter has been too mild in the Med or if I have just been unlucky.

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    1. I think you may be right Jacqui - The ones I sliced that I used for the picture before baking them with the cake were from the same bag and same variety and yet there is such a variation in their colour. It's part of their charm though I think too.
      Angela x

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  7. what a beautiful cake Angela. It must be so moist and the colour of the oranges is so striking. x

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    1. Aw thankyou Jenny, I just love upsidedown cakes for the colour pop and the moistness it brings
      Angela x

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  8. As much as I love orange and chocolate together, I have never used them in baking! But this upside down cake is so gorgeous Angie! It makes me want to bake this real soon ...Love how pretty the oranges look after baking the cake!

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    Replies
    1. Wow! really, you need to change that Deepika, it's such a lovely combo - I'm sure you'd love it :-)
      Angela x

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  9. So pretty! This is the only time in the year when I really miss being able to eat oranges as blood oranges are just amazing!

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    Replies
    1. Awww no, I had no idea you weren't able to eat oranges too!
      Angela x

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  10. Oh, MAN, that cake looks good! I am an absolute fiend for chocolate, but I don't know that I've ever eaten anything that paired chocolate with oranges. We used to always do a pineapple upside-down cake for my dad's birthday, but my family is getting tired of that recipe. I think I'm going to try this recipe next time!

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    1. Thankyou so much rebecca. Ooh you really must try chocolate & orange together - it's so very good! Pineapple upside down is the classic version isn't it - I think we made that at school at one point. I just love how the principal of these cakes lends them to so many fruits.
      Angela x

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  11. Such a pretty cake Angela, the blood oranges have a beautiful effect

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  12. I've baked your gorgeous cake earlier today Angela and it has got huge thumbs up from all of us! It was my first upside down cake ever and definitely not the last! My blood oranges weren't as gorgeously coloured as yours but the flavour was 100% there. Fantastic, easy to follow recipe! Thank you lovely! x

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