July 7, 2009

My Double Chocolate Orange Cointreau Cake

This taste nicer than it looks!

Tried one of masterchef's chocolate orange souffle and it tasted really rich and good! (I forgot to take photos of it). This time, I thought I will use my chocolate cake recipe and adapt it to add orange zest, more chocolate and Cointreau liquour. The combination of chocolate and orange works really well and the extra Cointreau gave it more depth to the cake.

Here is the recipe for those who wants to try it!
185g butter, softened
3/4 cup sugar
3 eggs
3/4 cup self raising flour, sieved
1/4 cup plain flour, sieved
1/4 cup cocoa powder, sieved
1 tsp baking powder
zest of 1 orange
1/2 cup (or more if you like) of dark chocolate chips
About 1 tbsp of Cointreau (more if you like. If you want to add more, then add less milk)
About 80ml of milk (or enough to acheive the cake batter consistency. You do not want it to be too watery)

1) Place butter and sugar in a mixing bowl. Beat/Whisk to combine, until you get a creamy smooth consistency. (Tip: if your butter just came out of the fridge or it does not soften in room temperature during winter, pop it into a microwaveable bowl and heat it up in the microwave. Be careful not to heat it for too long because you do not want it to melt but just soft enough so that it will be easy to beat)

2) Add the eggs one at a time and whisk to combine. Add orange zest and Cointreau and fold to combine.

3) Fold in the flours, baking soda and cocoa powder, alternating it with milk. Lastly, fold in the chocolate chips.

4) Place your batter into appropriate cake tins as you wish. I used muffin and mini-muffin sizes. at 180C, the baking time depends on your size of cake tin. The muffin-sized took 15-20 mins and the mini-muffins took about 10 mins. Other cake tins would take 30-45 mins, depending on your oven. The cake will be cooked when the skewer comes out clean when you poke it in the centre.

Chocolate Cointreau icing (optional)
1 cup icing sugar, sieved (but sometimes I am lazy to sieve)
1/2 cup cocoa powder
1-2 tsp Cointreau
1 tsp water (optional)

Into a bowl of icing sugar and cocoa powder, add 1-2 tsp of Cointreau. Stir until it combines well, making sure that there is no lumps. If it is too dry or too viscious, add 1 tsp of water and stir again. Spread the icing on top of the cooled cake.


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