Whip up this decadent, gluten-free recipe for Chocolate Orange Cake with the best chocolate cream cheese frosting

1 large or 2 small, thin-skinned oranges
25 ml Cointreau (optional)
6 eggs
1 heaped tsp baking powder
50g cocoa
200g ground almonds
250g caster sugar
1/2 tsp bicarbonate of soda
seeds from 3-4 cardamom pods, finely ground

Chocolate orange cream cheese frosting
225g cream cheese (at room temperature)
120g butter (at room temperature)
45g unsweetened cocoa powder
1 tsp vanilla essence
250g icing sugar
zest of one orange
juice of one orange (as needed)

How to
Put the whole orange(s) in a pot with cold water. Bring to the boil and allow to simmer with the lid on for 2 hours, or until soft. I simmered mine with the lid on and did not need to top up the water levels. Don’t worry if the oranges float!) Remove from pot and discard the water. When they have cooled, quarter the oranges and remove big pips. Pulp everything in a food processor together with the Cointreau.

Preheat oven to 180C. Add the eggs, baking powder, sugar, bicarbonate, cardamom, ground almonds and cocoa to the orange puree in the processor. Run the food processor until you have a cohesive cake mixture.

Pour and scrape the batter into a buttered, 20cm springform cake tin lined with baking parchment and bake for 1 hour, or until a skewer inserted in the centre comes out clean. Cool on a wire rack and remove from tin only when the cake has cooled completely.

Chocolate orange cream cheese frosting
Using an electric mixer, beat the cream cheese and butter together until light and fluffy (abotu 2 minutes).

Add the cocoa powder, vanilla and icing sugar, Beat slowly, scraping the bowl occasionally, until the cocoa and sugar are incorporated enough not to fly out of the bowl. Then beat at medium speed for two minutes.

Add the zest and beat for another minute. If at this point the frosting is too thick, add the orange juice one teaspoon at a time until a spreadable consistency is reached.

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