Chocolate orange cake bars

Chocolate and orange - a match made in heaven. These little cake bars are JD's invention. They're zingy, satisfying and delicious with a cuppa.

This recipe makes 24 little bars. Here's how to make them.

Ingredients

For the sponge:

• 200g (7 oz) caster sugar
• 150g (5.3 oz) slightly salted butter (plus a little more for greasing)
• 2 large free range eggs
• 200g (7 oz) self raising flour
• 1/2 tsp orange colouring
• 1 tsp orange flavouring
• 100g (3.5 oz) dark chocolate chips
• 12" x 9" greaseproof baking tray. I use this Mary Berry with Lakeland tray (affiliate)

For the frosting:

• 125g (4.4 oz) butter
• 375g (13.2 oz) icing sugar
• 25g (0.9 oz) cocoa
• 1tsp orange
• 2 tbsp milk

Instructions

1. Preheat the oven to 200C (180C fan assisted, 400F).
2. Beat the sugar and butter together until creamy.
3. Beat the eggs with the colouring and flavouring.
4. Add the egg mix slowly to the butter/sugar mix while beating briskly.
5. Fold in the flour until fully combined.
6. Transfer the batter into the greased baking tray and level off.
7. Sprinkle the chocolate chips on top.
8. Bake for 12-15 mins until firm in the center.
9. Remove from the oven and leave to cool completely.
10. Beat the frosting ingredients together until light and fluffy.
11. Spread on top of the cake, then work a ripple pattern into the surface with a fork.
12. Leave to set for 15 minutes, then cut into bars with a sharp knife.

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Chocolate orange bars

Chocolate and orange – a match made in heaven. These little cake bars are zingy, satisfying and delicious with a cuppa.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Keyword: cake, cake bars, chocolate, chocolate orange, orange

Servings: 24 bars

Calories: 236kcal

Author: Emily Leary

Ingredients

For the sponge:

• 200 g (7.1 oz) caster sugar
• 150 g (5.3 oz) slightly salted butter softened, plus a little more for greasing
• 2 large free range eggs
• 200 g (7.1 oz) self raising flour
• 1/2 tsp orange food colouring gel vegetarian if required
• 1 tsp orange extract
• 100 g (3.5 oz) dark chocolate chips

For the frosting:

• 125 g (4.4 oz) butter softened
• 375 g (13.2 oz) icing sugar
• 25 g (0.9 oz) cocoa
• 1 tsp orange extract
• 2 tbsp milk

Instructions

• Preheat the oven to 200C (180C fan assisted, 400F).
• Beat the sugar and butter together until creamy.
• Beat the eggs with the colouring and flavouring.
• Add the egg mix slowly to the butter/sugar mix while beating briskly.
• Fold in the flour until fully combined.
• Transfer the batter into the greased 12″ x 9″ greaseproof baking tray and level off.
• Sprinkle the chocolate chips on top.
• Bake for 12-15 mins until firm in the center.
• Remove from the oven and leave to cool completely.
• Beat the frosting ingredients together until light and fluffy.
• Spread on top of the cake, then work a ripple pattern into the surface with a fork.
• Leave to set for 15 minutes, then cut into bars with a sharp knife.

Nutrition

Calories: 236kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 93mg | Potassium: 59mg | Fiber: 1g | Sugar: 25g | Vitamin A: 306IU | Calcium: 21mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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