• Cooking Time: 20 Minutes

Ingredients

For the Cake

  • ½ tbsp Butter, for greasing
  • 1 cup Refined flour, heaped, extra for dusting
  • 1 ½ tbsp Cocoa powder
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • Pinch of Salt
  • 1 ½ Egg
  • ½ tsp instant Coffee powder
  • ½ tsp Vinegar
  • ½ cup Castor sugar
  • ½ cup Olive oil
  • ½ cup Water, chilled
  • ¼ tsp Vanilla essence
  • 1/3 cup Candied orange peel, finely chopped

For the Compote

  • 2 cups Orange segments
  • 2 tbsp Sugar

For the Ganache

  • 1 cup Dark chocolate, chopped
  • ½ cup Cream

Method

For the Cake

  • Grease a 1 litre, 8′ by 8′ square glass baking tray with butter and dust some flour, removing out excess and keep aside.
  • Sieve the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
  • Add the eggs, vinegar, coffee and sugar into the blender jug of the Morphy Richards Food Processor and blend on low speed till creamy.
  • Slowly add the oil to make creamy mixture.
  • Add the dry ingredients and chilled water.
  • Add essence and continue processing for another 30 seconds.
  • Add the chopped candied orange and pulse once or twice to just combine. Do not blend it in entirely.
  • When done, pour the mixture in the greased glass tray and place the tray in the Morphy Richards Microwave Oven.
  • Cook on P100 for 12 minutes.
  • When done, take out the tray and let the cake cool a bit.

For the Compote

  • Place the orange segments and sugar in a microwave safe bowl and mix well.
  • Cover the bowl and place in Morphy Richards Microwave Oven at P100 for 2 minutes.
  • Take out the bowl, stir the mixture, cover and cook it in the microwave again for 1 minute more.
  • When done, keep it aside, still covered for a couple of minutes, then cool and transfer to a bottle for storage.
  • Store in the refrigerator till required.

For the Ganache

  • While the cake is cooling, place the chopped chocolate in a microwave safe glass bowl, and put it in Morphy Richards Microwave Oven at P80 for 4 minutes.
  • Take out the bowl at 2 minutes to give it a stir.
  • Place the bowl back and let the chocolate melt completely.
  • In another bowl, take cream and heat it at P100 for 2 minutes.
  • Now combine the melted chocolate and warm cream together to get ganache.

To Assemble

  • While the cake is still warm, spoon the liquid from the compote over the bare cake so it soaks into it.
  • Spread the ganache over the surface.
  • Spoon the chunky bits of the compote over the cake in an even layer, spoon any syup around edges of cake and let it soak in.
  • Serve as is or chilled with a little cream or warm with vanilla ice cream.

Notes/Tips:

Use other seasonal fruit like cherries or plums to make the compote