• sanskritibist

Upside Down Caramelised Orange Chocolate Cake

I’ve never been a fan of eating fruits. I like eating oranges sometimes, of course mangoes, sometimes strawberries when they’re being sold for around 30 rupees but that’s about it (I really like cheap things, what to do?).

When I started baking- baking baking- not the fun type of baking. But when I used to come back home a long day of shoot at around midnight and spend at least two hours  testing out how to make the perfect brownies is when I really thought of giving fruits a shot. Apples are delicious in pies and salted caramel glazed galettes, strawberries are the star of my show when I’m making streusel cake, chopped mangoes are so perfectly stacked between whipped cream in a layered moist Japanese sponge cake and imagine a rich vanilla pastry cream tart topped with sliced kiwi, pomegranates and slices of oranges. Fruits are amazing when baked.

When I came back home to Dehradun during lockdown, clementines were in their peaks season. This called for rich dense chocolate cake with some of that delicious seasonal fruit.

Ingredients for Caramelised Oranges:

2 medium oranges

50 grams sugar

1tsp salt

1 cinnamon stick

1 bay leaf

Ingredients for chocolate cake:

100 gram Amul Dark Chocolate

24 tbsp melted butter

100 gram sugar

4 eggs

2 tsp vanilla extract

180 gram flour

60 gram cocoa powder

1 tsp salt

Method for chocolate cake: 

  1. Slice the oranges about half an inch. (Keep the peels unless you don’t like the taste, you can remove it as well)

  2. In a medium pot, combine the sugar, salt, cinnamon, bayleaf and oranges over medium-high heat. Cook for around 7-10 minutes till the mixture turns into a amber colour keep swirling the pan occasionally.

  3. Pour the caramel into a buttered cake pan spreading it evenly. Layer the orange slices in whatever way you want to.

  4.  Set pan aside.

  5. Preheat the oven to 180°C.

  6. Chop the chocolate into chunks. Take a double boiler (I usually fill water in a deep sauce pan half way and boil it. I lower the heat and add a glass bowl on top) and melt the the chocolate on the glass bowl on low heat and keep swirling it from time to time till completely melted. Let it cool.

  7. In a large bowl, mix the butter and sugar with an electric hand mixer for 3-4 minutes till it is soft and pastel white.

  8. Add the eggs one by one and beat for 5-7 minutes it till the mixture is a little fluffy.

  9. Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.

  10. Fold to incorporate the dry ingredients- do not over mix. 

  11. Transfer the batter to the baking dish on top of the oranges.

  12. Bake for 25-30 minutes. Do the toothpick test to see if your cake is done or not.

  13. Remove the cake from the cake pan and flip it on top of a plate.

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