I had some soured cream that needed using up and needed a cake to cheer up a friend so I decided to experiment and bake this delicious cake, guaranteed to brighten up a gloomy day.
Chocolate Orange Cake
160g softened butter
140g caster sugar
2 tsp vanilla bean paste
3 free range eggs
190g self-raising flour
40g cocoa powder
170g soured cream or thick set natural/Greek yoghurt
1 Tblsp finely grated orange zest
5 Tblsp/75ml freshly squeezed orange juice
Chocolate Orange Icing:
175g icing sugar
1 or 2 Tblsp cocoa powder
Enough freshly squeezed orange juice to make a spreadable icing
Preheat your oven to 180C/160C Fan. Grease and line a deep, 20cm round cake tin with non-stick baking paper.
Use a hand held electric beater or stand mixer to cream the butter, sugar and vanilla until pale and fluffy. Add the eggs, one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon flour with each egg which will stabilise the mixture. Gently fold through the flour, soured cream, orange zest and orange juice until the mixture is just smooth.
Pour the mixture into your prepared cake tin and smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin.
To make the icing, use a wooden spoon to beat the icing sugar, cocoa and orange juice until smooth. Put the cake onto your serving plate, spread over the icing and serve once icing has set.