Lady Goldenglow Chocolate Cake

A community recipe by Mariavil

Not tested or verified by Nigella.com

Introduction

This chocolate cake is my ultimate chocolate cake; all of my birthdays for as long as I can remember, my mother made me this. And the orange adds a little something extra "je ne sais quoi" ...

Ingredients

Serves: 6-8

Metric Cups

For the Batter

1 medium egg
1 medium egg yolk
200 millilitres caster sugar
100 grams unsalted butter (melted)
150 millilitres milk
½ orange zest
200 grams flour
2½ teaspoons baking powder
1 pinch of salt
100 millilitres cocoa powder

For the Glaze and Filling

40 grams butter
390 grams icing sugar
½ orange zest
1 orange juice
1 medium egg white
90 grams cocoa powder (or melted chocolate)

For the Batter

1 medium egg
1 medium egg yolk
7 fluid ounces superfine sugar
4 ounces unsalted butter (melted)
5¼ fluid ounces milk
½ orange zest
7 ounces flour
2½ teaspoons baking powder
1 pinch of salt
3½ fluid ounces unsweetened cocoa

For the Glaze and Filling

1 ounce butter
14 ounces confectioners' sugar
½ orange zest
1 orange juice
1 medium egg white
3 ounces unsweetened cocoa (or melted chocolate)

Method

Lady Goldenglow Chocolate Cake is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Batter:

Mix eggs and sugar fluffy, add melted butter, milk and zest.

Then sift in the dry ingredients. Amounts fit in a 18 or 20 cm spring form.

In oven for about 40 minutes, or until cake tester comes out clean, 180 degrees Celsius (approx. 350F)

When cake is done and cooled, divide in two horizontally (use a bread knife or so) and put nearly half of the filling on the bottom half.

Put on the other half and smear the rest of the filling on top and the sides. (If you think its difficult to divide the cake, feel free to bake it in two separate tins instead.) A little piece of heaven.

Batter:

Mix eggs and sugar fluffy, add melted butter, milk and zest.

Then sift in the dry ingredients. Amounts fit in a 18 or 20 cm spring form.

In oven for about 40 minutes, or until cake tester comes out clean, 180 degrees Celsius (approx. 350F)

When cake is done and cooled, divide in two horizontally (use a bread knife or so) and put nearly half of the filling on the bottom half.