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Chocolate & Orange Cointreau Butter Cake

Preparation Time: 20 mins
Baking Time: 45 mins
Yied: 10 slices

Ingredients

  • 1 1/2 Tbsp Unsweetened Cocoa
  • 165g Self-raising flour
  • 1/4 Tsp Salt
  • 4 Eggs - separated
  • 50g + 100g Caster Sugar
  • 175g Butter, at room temperature
  • 30ml Orange juice
  • 1 Tbsp Orange liqueur (Cointreau)
  • 1 Tbsp Orange zest

Method:

1. Preparation
Heat the oven to 180C. Grease an 8-inch round cake pan and line the bottom with parchment paper. Sift together the flour and salt; set aside.
2. Orange Batter
Using the Bosch MUM5 HomeProfessional Kitchen Machine, beat the butter in a mixing bowl at Setting 5 until creamy, for about 1 minute. Add 100g of sugar and beat at Setting 7 until light and fluffy, for about 3 minutes. At Setting 5, add the egg yolks 1 at a time until well mixed. Add in the orange juice, orange liqueur and orange zest until combined. Add in sifted flour gradually until just combined.
3. Egg Whites
In a clean mixing bowl, beat the egg whites at Speed 4 until foamy. Increase to Speed 5 and gradually add 50g of sugar. Increase to Speed 7 and continue to beat the whites to soft peaks. Do not overbeat. Fold in the egg whites into the orange batter until well blended.
4. Cocoa Batter
Pour half of the orange batter into a bowl. Add cocoa and fold very gently.
5. Assemble and Bake
Pour the cocoa batter into the prepared cake pan, followed by the orange batter. Bake until a toothpick or a skewer inserted in the centre comes out clean, for 40 to 45 minutes. Cool the cake on a wire rack and chill for at least 2 hours.
6. Serve
Cut the cake into slices and serve chilled.
 
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