This chocolate and orange upside down cake recipe is perfect for those who love the chocolate-orange flavour pairing.
We love upside down cake and make them throughout the year to showcase seasonal fruits to the max. This chocolate and orange cake is a little different to the average chocolate orange cake as I have made it using seasonal blood orange.
There are several varieties of blood oranges and are available between December and May depending on the variety. But they tend to be at their most plentiful in the first few months of the year.
While the name is not the most romantic these delicious oranges have a fabulous flavour so are so well worth seeking out.
Just like all cakes of this type, this Blood Orange and Chocolate Upside Down Cake showcase the fruit’s wonderful colour, shape and flavour to the max.
Luckily the cake works 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.
Chocolate orange flavour combination
Of course what better flavour pairing is there than chocolate orange! Undoubtedly a favourite flavour combo for many people. A chocolate cake makes a perfect foil to blood oranges.
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.
Upside down cakes really do allow the fruit to be the star of the show, both in terms of flavour and prettiness. This chocolate and blood orange 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 pairing.
Upside down cakes
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 and so very much a favourite of mine.
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.
How to make an upside-down cake.
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 on this cake 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.
Chocolate Orange Upside Down Cake
- 2 -3 blood oranges or regular oranges if blood oranges are out of season
- 50 g (2oz) milk chocolate
- 125 g (4oz) butter unsalted & softened
- 125 g (4oz) golden caster sugar
- 2 large eggs lightly beaten
- 1 -2 tbsp milk
- 100 g (3½oz) self-raising flour
- 25 g (1oz) cocoa powder
- 18 cm (7in) deep round cake tin
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and fully line the cake tin with baking parchment or greaseproof paper.
- Finely grate the zest from one of the oranges and set the zest aside. Using a small paring knife cut the peel and pith away from 2 or 3 orange (depending on size). Cut the orange into slices & arrange in the base of the cake tin to completely cover the base.
- Break 50g (2oz) chocolate into small pieces and place into a heatproof bowl and place over a pan of hot water stirring until melted. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). Set aside to cool.
- Place 125g (4oz) soft butter and 125g (4oz)sugar into a bowl and beat together until very pale and fluffy. Add the grated orange zest and beat again to combine. Gradually add 2 beaten eggs a little at a time, beating well after each addition. then beat in 1 tbsp milk.
- Sieve 100g (3½oz) flour and 25g (1oz) cocoa into the mixture. Use a spatula or large metal spoon to fold this in gently. Then fold in the melted milk chocolate. You should have a nice dropping consistency – add a further tablespoon of milk if necessary.
- Carefully spoon the prepared batter over the arranged orange slices. Spreading out gently to level. Use the back of a spoon to make a slight indentation to the centre of the batter.
- Bake the cake tin in the centre of the oven for about 50 – 55 minutes until a cake skewer inserted in the centre comes out clean. Once baked, remove from the oven and place onto a cooling rack.
- Turn out the cake. Allow the cake to cool for 5 minutes before turning out from the tin. Remove the lining paper and allow to cool.
To Prepare Oranges:
- 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.
- Turn the oranges on to the sides before before slicing so that you cut across the segments.
- Removen pips from the orange slices before arranging them in the cake tin.