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This luscious moist cake is full of flavour! Orange oil works perfectly with the chocolate and really makes the frosting divine! The frosting is more like a thick glaze and sets when cool.

Chef Kate TIP: The method says 20cm round baking tin/pan, however you can use any shape you like and even bake the cake in an oven proof glass dish and leave the cake in the baking dish for serving, if you prefer.

NOTE: For the grated orange rind/zest you’ll need approx. 1 orange, preferably organic. There are a few steps to making this cake, but once you have done it once you’ll be a pro for the next time. Try using a little peppermint or spearmint oil in place of the orange oil or for a real treat, on a special occasion add a swirl of rose oil, just dip a clean toothpick in the rose oil bottle then swirl into the frosting. Add one drop into the wet ingredients of the cake too if you like. YUM!

If you love orange oil you may  want to read our blog on 12 things Orange essential oil lovers have to try! 

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