Recipes, re-invented from cooking shows
Chocolate Orange Loaf Cake
Prep. Time:
Baking Time:
Total Time:
1 hour
55 minutes
2 hours 55 minutes
Serves:
1 loaf (8-10 servings)
Enhanced version of Gill's heartwarming tribute cake to her sister V who 'bullied' her into applying for GBBO. Features Paul Hollywood's praised 'lovely marble' pattern with improved presentation addressing his only critique. Prue Leith celebrated the chocolate-orange combination as 'two of the best flavors in the world.' Enhanced with professional buttercream technique, perfect candied oranges, and sophisticated decoration. The emotional backstory of sisterly encouragement combined with technical achievement makes this a memorable signature bake that showcases both skill and personal meaning.
Ingredients
FOR THE ENHANCED MARBLED CHOCOLATE ORANGE SPONGE:
2 1/4 cups (280g) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 cup (170g) unsalted butter, room temperature
1 1/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon orange extract (optional, for intensity)
3/4 cup whole milk, room temperature
Zest of 3 large oranges (increased for Prue's nice and orangey)
1/3 cup fresh orange juice
FOR THE ENHANCED CHOCOLATE PORTION:
1/3 cup Dutch-process cocoa powder
3 tablespoons hot strong coffee (enhances chocolate flavor)
2 tablespoons melted butter
1 tablespoon dark brown sugar (for depth)
FOR THE PROFESSIONAL CHOCOLATE ORANGE BUTTERCREAM:
1 1/4 cups (280g) unsalted butter, room temperature
5 cups powdered sugar, sifted
1/3 cup Dutch-process cocoa powder, sifted
Zest of 2 oranges
1/4 cup fresh orange juice
3 tablespoons heavy cream
1/2 teaspoon fine sea salt
3 oz dark chocolate (70%), melted and cooled
1 teaspoon vanilla extract
FOR THE PERFECT CANDIED ORANGE SLICES:
2 large navel oranges, sliced into 1/4-inch rounds
1 3/4 cups granulated sugar
1 3/4 cups water
1 tablespoon corn syrup (prevents crystallization)
FOR ENHANCED PRESENTATION:
Orange gel food coloring (optional)
Extra orange zest for garnish
Dark chocolate shavings or curls
Candied orange peel strips (optional)
Instructions
MAKE THE PERFECT CANDIED ORANGE SLICES:
1. Prepare oranges: Slice oranges into uniform 1/4-inch rounds, removing seeds.
2. Create syrup: In large, heavy skillet, combine sugar, water, and corn syrup. Bring to gentle simmer.
3. Candy process: Add orange slices in single layer (work in batches if needed). Simmer 25-30 minutes until translucent and tender.
4. Perfect finish: Remove slices carefully with slotted spoon, arrange on wire rack to drain and cool.
5. Save syrup: Reserve 1/4 cup of the orange syrup for brushing the cake.
PREPARE THE ENHANCED MARBLED SPONGE:
6. Setup: Preheat oven to 350°F (175°C). Grease 9x5-inch loaf pan thoroughly, line with parchment with overhang.
7. Cream properly: Beat butter and sugar until very light and fluffy, about 6 minutes. Scrape bowl frequently.
8. Add eggs: Beat in eggs one at a time, mixing well after each addition. Add vanilla and orange extract.
9. Zest integration: Beat in orange zest until evenly distributed and fragrant.
10. Combine liquids: In measuring cup, whisk together milk and orange juice.
11. Alternate method: Add flour mixture in three additions alternating with milk mixture in two additions, beginning and ending with flour. Mix just until combined.
CREATE THE ENHANCED CHOCOLATE MARBLE:
12. Divide batter: Remove 1 1/2 cups of the orange batter to separate bowl.
13. Chocolate mixture: In small bowl, whisk cocoa powder with hot coffee, melted butter, and brown sugar until smooth paste forms.
14. Combine chocolate: Fold chocolate mixture into reserved batter until completely incorporated and no streaks remain.
PERFECT MARBLING TECHNIQUE:
15. Layer method: Spoon half the orange batter into prepared pan, spreading gently.
16. Add chocolate: Drop spoonfuls of chocolate batter over orange layer.
17. Final orange: Top with remaining orange batter, spreading carefully.
18. Create marble: Using knife tip, cut through batters in figure-8 pattern, creating Paul's praised marble effect without overmixing.
BAKE TO PERFECTION:
19. Proper baking: Bake 50-55 minutes until toothpick inserted in center comes out with just a few moist crumbs.
20. Initial cooling: Cool in pan 15 minutes, then turn out onto wire rack.
21. Moisture enhancement: While still warm, brush top with reserved orange syrup.
22. Complete cooling: Cool completely before decorating, about 2 hours.
MAKE THE PROFESSIONAL BUTTERCREAM:
23. Beat butter: Whip butter until very pale and increased in volume, about 8 minutes.
24. Prepare dry ingredients: Sift together powdered sugar and cocoa powder.
25. Build buttercream: Gradually add sugar mixture, beating well after each addition.
26. Add flavors: Beat in orange zest, orange juice, cream, salt, and vanilla.
27. Chocolate integration: Slowly beat in cooled melted chocolate until smooth and glossy.
28. Color enhancement: Add orange food coloring if desired for visual appeal.
29. Perfect consistency: Beat until smooth and pipeable, adding more cream if needed.
ENHANCED ASSEMBLY AND PRESENTATION:
30. Base coating: Using offset spatula, apply smooth layer of buttercream over entire cooled cake.
31. Professional finish: Create decorative swirls or pipe rosettes along the top using piping bag with star tip.
32. Candied oranges: Arrange candied orange slices decoratively on top, overlapping slightly.
33. Final garnish: Sprinkle with fresh orange zest and arrange chocolate shavings around oranges.
34. Optional elegance: Add candied orange peel strips for additional sophistication.
35. Clean slicing: Use sharp serrated knife, wiping blade between cuts.
36. Perfect presentation: Each slice should showcase Paul's praised marble pattern.
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