If you’ve been lucky enough to get your hands on some blood oranges recently and are looking for a bake which shows off these beauties to their best, I can whole heatedly recommend using them in a simple, but undoubtedly effective and delicious, upside down cake. Just like all cakes of this type, this Blood Orange and Chocolate Upside Down Cake showcases the fruit’s wonderful colour, shape and flavour to the max.
In fact, although it’s certainly worth the effort
to find some blood oranges (or Sicilian Reds as I’ve also seen them called
in our local supermarket) for that amazing colour and unique flavour, you could also use regular navel oranges
instead to make a Chocolate Orange Upside Down Cake instead meaning you can enjoy this cake at any time of year!
Of course what better flavour pairing is there than chocolate orange! I know it’s undoubtedly one of my favourites. And if I was to tell you that there is real chocolate, as well as cocoa powder, in this chocolate cake, you know that you’re not going to be disappointed. As much as I have a huge appreciation for all out fancy cakes (the effort and skill which goes into them is phenomenal), I equally love simple everyday cakes. Upside down cake recipes are just perfect for an everyday cake. Not only are they quick and simple to make, and are perfect with a pot of tea during the afternoon or eaten as dessert following a family meal, they also make great use of fruits.
Upside down cakes really do allow the fruit to be the star of the show, both in terms of flavour and prettiness. This Blood Orange and Chocolate Upside Down Cake is no different. It simultaneously has that ‘wow’ effect when it’s turned out from the tin, showing off the slices of orange and their segments, as well as smelling delicious, and of course tasting amazing with that much loved chocolate orange flavour paring.
The same is true for so many other upside down cakes, allowing you to make great use of seasonal fruits. There’s most probably a different upside down cake to be made every month of the year! How about our Strawberry & Basil Upside Down Cake for summer which has such a wonderful aroma and flavour, this Bilberry Upside Down Cake is perfect in early autumn with its oh so moody dark fruity top, or this Raspberry & White Chocolate Traybake Cake which only needs a random drizzle of chocolate to finish it off .
How to make an upside-down cake.
If you’re new to making upside down cakes, trust me, they’re incredibly easy and worth the few minutes of prep time. It’s simply a case of arranging the fruit on the bottom of the cake tin, topping it with the cake batter and popping it in the oven to bake! There’s no need to make any fancy frosting either (though a drizzle of chocolate to contrast the colours and flavours can be really effective). And the exciting part is, of course, turning the cake out of the tin to see the wonderful fruits shown off in all their glory.
So, here’s how to make a Blood-Orange & Chocolate Upside Down Cake.
popular chocolate-orange flavour paring. Upside down cakes make the
most of seasonal fruit, showcasing them to the max. Although the recipe
lists blood oranges, it would work equally well with navel oranges at
other times of the year, meaning that you can enjoy this easy, pretty
and delicious cake any time you want.
Prep time: 25 mins Cook time: 50 – 55 mins Yield: 1 x 16cm cake, serving 6 people
1 x deep 16cm diameter cake tin
- 2 – 3 Blood Oranges (or regular oranges if blood oranges are out of season)
- 50g Milk Chocolate
- 115g Butter, unsalted & softened
- 115g Golden Caster Sugar
- small pinch of Salt
- 2 Eggs, large, lightly beaten (see notes a & b below)
- 90g S R Flour
- 25g Cocoa Powder
- pinch of Baking Powder
- 1 – 2tbsp Milk
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour/cocoa and eggs. Simply weigh the butter, sugar to the same weight as the eggs. Also ensure the combined weight of the flour and cocoa is the same as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better sponge. c) You could replace the orange zest with 1tsp of orange extract if you prefer. d) Aim to ensure there are no pips in the orange slices before arranging them in the cake tin.
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