This Upside Down Sicilian Blood Orange Chocolate Cake is my second Sicilian Blood Orange recipe. This cake, like the gluten free Blood Orange Almond Cake was also very delicious and I say that with a bit of surprise.
Well for those of you who know me now, will know that I don't really do sweet cakes, and I don't go gaga or doolally tap for chocolate either. I am drawn more towards savoury eats and treats, but my man, my husband has a very sweet tooth - be it for cakes or chocolate. He likes them both but not always together.
This cake was wonderfully moist on the first day. A couple of days later the chocolate sponge had got a bit cold and stiff, but it was still very good. I think it is best served at room temperature too.
I especially loved the Blood Orange topping and the orange caramelised and became both sticky and chewy. We enjoyed the cake without cream, but it could benefit with you are that way inclined.
I am sharing this Upside Down Blood Orange Chocolate Cake with We Should Cocoa Challenge; and Simple and In Season hosted by Feeding Boys ; and Hijacked by Twins for CookBlog Share; and Simply Seasonal and Good Egg Foodie.
Makes 8 - 12 slices.
270g unsalted butter
130g demerara sugar
2 teaspoon fresh blood orange juice
2-3 blood oranges, peeled and sliced thinly
200g golden caster sugar
4 free range eggs
100ml double cream
180g plain flour
65g cocoa powder
1 1/2 teaspoons baking powder
Pinch of fine salt
Preheat oven to gas mark 5/200oc
Grease a 9 inch round pan (put a foil under the baking pan - not necessary, but may be worth doing to avoid leakage)
In a pan, melt 45g butter with all of the demerara sugar and blood orange juice.
Then transfer to the round baking tin.
Arrange orange on top of the melted brown sugar mixture in a single layer and as snug as you can.
In a pan, melt the remaining butter, then remove from the heat and whisk in the caster sugar and when cool beat in the eggs one at a time, then finally stir in the double cream.
Then in a large bowl, sift the flour, cocoa powder, baking powder and salt.
Fold the wet ingredients into the dry ingredients.
Then carefully pour the batter over the layered blood orange slices.
Bake for 45 minutes to an hour or until golden on top and a toothpick comes out clean.
Allow the cake to cook, before removing it from the tin.
Run a palette knife along the edges, then invert it onto a platter.
Adapted from here.