• 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