Boozy Chocolate Orange Cake
Gluten Free, Dairy Free Boozy Chocolate Orange Cake
If you're a fan of rich chocolatey desserts with a hint of boozy goodness, then you'll love this recipe for a chocolate orange cake infused with your favorite liqueur.
It's the perfect dessert for a special occasion such as Christmas or simply a cozy night in.
This is a decadent and indulgent cake and is perfect for satisfying a sweet tooth!
The combination of rich chocolate and orange liqueur is truly irresistible, and I can't wait to make this recipe again and again!
I hope you enjoy it!
I always make these items a day ahead of the cake so they have time to chill. It also makes my cake forming day easier!
Dairy Free Chocolate Fudge Ganache
Boozy Orange Sugar Syrup
Dairy Free Cream (optional)
Gluten Free, Dairy Free Chocolate Fudge Ganache
Gluten Free Dairy Free Chocolate Fudge Ganache
Enough for a 20 cm sponge cake or approximately 18 cupcakes or 12 muffins.
Ingredients for Dairy Free Chocolate Fudge Ganache:
225 g dark dairy free chocolate (at least 70% cocoa)
55 g dark muscovado sugar
225 g dairy-free spread
5 tbsp. evaporated milk (see below for a link to a recipe)
1 tbsp. orange liqueur
Method for Dairy Free Chocolate Fudge Ganache:
Such an easy recipe! Add all the ingredients into a heavy base saucepan and heat gently, stirring constantly, until everything has melted.
Pour into a bowl and leave to cool.
Once cool, cover and place in the fridge for approximately an hour. You are waiting for it to be a spreadable consistency.
Equipment Used for Dairy Free Chocolate Fudge Ganache:
Heavy based saucepan
Spoon
Bowl
Storage container
Boozy Orange Sugar Syrup
Ingredients for Boozy Orange Sugar Sauce:
1 cup of granulated sugar
1 cup of water
2 tbsp. orange liqueur (Grand Marnier for example)
Remaining orange juice not set aside for cake (see below)
(If you are preparing the sugar syrup the day before then place the grated zest with the orange juice required for the cake together in a container)
Method for Boozy Orange Sugar Syrup:
Add the sugar and water turn on to a low heat. Heat through until the sugar has dissolved. Add in the orange juice and heat until the sauce begins to thicken.
Add in the liqueur of your choice and stir in.
At this point you need to taste it (carefully - it will be burning hot). Add extra liqueur of your choosing if you require.
Once you are happy with the taste, remove from the heat and leave to cool.
Once cool pour into a bottle and place in the fridge until you need to use it. This should store for a couple of weeks in the fridge.
It is used to drizzle over the cooling cake and is any remaining can be used in other cooking or cocktails.
Equipment Used for Boozy Orange Sugar Syrup:
Heavy based saucepan
Spoon
Storage bottle
Dairy free Cream (optional)
Dairy Free Cream
Enough to fill a 20 cm sponge cake or approximately 18 cupcakes or 12 muffins.
Ingredients for Dairy Free Cream:
25 g gluten free plain flour
110 ml dairy free milk
115 g dairy free spread
50 g icing sugar
1/2 tsp. cherry flavouring
Method for Dairy Free Cream:
Mix the flour and milk in a heavy based saucepan over a medium heat until it comes to a low boil. You want it to thicken into a paste.
Remove from the heat, place in a small bowl and cover with a damp kitchen towel and clingfilm. The kitchen towel must come into contact with the paste so that a skin doesn’t form. Place this to cool by placing in fridge for at least 15 minutes.
Using a mixer, place the dairy free spread, sugar and vanilla extract together and mix until light and fluffy. At this point taste the mixture and if you want it sweeter then add a bit more icing sugar.
Beet in the cool flour paste and place your mixer on a high setting. The paste must be cool otherwise the cream will curdle. Keep mixing until it is combined completely.
Cool in the fridge and store in an airtight container.
Additional Notes for Dairy Free Cream:
I use soya milk in this recipe. I find it is thicker and creamier and gives the best results.
On a hot day I substitute the dairy free spread for vegetable shortening as it helps the cream to not melt and therefore it is less likely to slide off your cakes.
Equipment Used for Dairy Free Cream:
Heavy based saucepan
Spoon
Bowl
KitchenAid stand mixer
Storage container
Gluten Free Dairy Free Boozy Chocolate Orange Cake
Ingredients for Gluten Free, Dairy Free Boozy Chocolate Orange Cake:
250 g dairy free spread
250 g caster sugar
4 eggs
2 tbsp. dairy free milk
1 tbsp. orange liqeur
1 tbsp. orange juice
Grated zest of one orange
170 g Gluten Free All Purpose Gluten Free Flour (see link below for my mix if you require it)
60 g cocoa /cacao powder
1 tsp xanthan gum
2 tsp gluten free baking powder
30 g ground almonds (optional -if allergic to nuts just increase flour to 250 g)
Method for Gluten Free, Dairy Free Boozy Chocolate Orange Cake:
Preheat the oven to 190°C / 170° Fan / 375°F / Gas Mark 5.
Grease and line 1 20 cm sandwich tin with baking parchment. I also place silver foil around inside base of tin so that when I drizzle the syrup over the cake later it stays next to the cake to soak in.
Zest and juice one orange.
Place the dairy free spread and sugar together in a mixer and place on high for approximately 3 minutes. The mixture needs to be light and fluffy.
In another bowl quickly beat together the eggs, dairy free milk and orange liqueur. Gradually add this mix into the spread and sugar and continue to mix. This time mix on a medium setting and ensure it is mixed well after each addition.
The mixture may appear to separate but don’t worry about this. Just continue to mix and it will run smooth.
Fold in sifted flour, cocoa powder, xanthan gum and baking powder. Try not to knock any air out of the mixture.
Spoon the mixture into the sandwich tin. Smooth the mixture to the edges. The back of a spoon or a small spatula is useful for this job.
Bake for approximately 1 hour or until the cakes begin to shrink away from the sides of the tin and are firm to the touch. Once you think your cake is ready you can check with a skewer. If you place it centrally in the cake and it comes out clean then the cake is cooked.
Remove the cake from the oven and leave to cool. Remember to turn the oven off if you don’t need it for anything else.
Skewer the top of the cake in several places and spoon the Boozy Orange Sugar Syrup into the holes. You will not need to use all the syrup! I always make enough to use in other recipes such as fruit salad, hot chocolate or cocktails!
Leave the cake to cool before turning out onto a cooling rack.
Leave the paper bases on the cake until cool.
Equipment Used for Gluten Free, Dairy Free Boozy Chocolate Orange Cake:
1 20 cm sandwich tins.
Spoon
Spatula
KitchenAid stand mixer
Bowl
To Assemble Cake
Method:
Spread the chocolate fudge ganache over the sides and top of cake and smooth as much as possible.
Garnish with fresh or dried orange slices and serve with dairy free ice cream.
It is equally good served with extra warmed chocolate ganache, a drizzle of more Boozy Orange Sugar Syrup and extra cream.
Additional Notes:
You could bake this as 2 20 cm cakes and place dairy free whipped cream, and fresh orange slices and chocolate chips in the centre before covering with chocolate fudge ganache.
