Chocolate Orange Muffins

What is Christmas without a Terrys Chocolate Orange. These super decadent chocolate orange muffins have a gooey chocolate orange ganache middle! They are delicious, indulgent and a proper treat for chocolate orange fans

180g plain (all purpose) flour
1 1/2 teaspoons bicarbonate of soda (baking soda)
1/4 teaspoon salt
50g cocoa powder
300g caster (super fine) sugar
2 large eggs, at room temperature
1 teaspoon pure orange extract
125ml vegetable or sunflower oil
150g sour cream or full fat Greek yoghurt
150ml warm water

FOR THE GANACHE:
100g milk chocolate (30-40% cocoa solids), finely chopped
100g dark chocolate (60% cocoa solids), finely chopped
1/2 teaspoon pure orange extract
15g (1 tablespoon) soft unsalted butter
250ml double (heavy) cream

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. 
• Line a 12 hole muffin pan with paper liners.
• Place the flour, bicarbonate of soda, salt and cocoa powder in a large bowl. 
• Using a large fork or wooden spoon, stir to combine everything together.
• Beat the sugar, eggs, orange extract, oil, sour cream or Greek yoghurt and water together until the mixture is smooth.
• Make a well in the middle of the dry ingredients 
• Pour in the wet mixture, stirring lightly until all the dry ingredients have been incorporated.
• Pour the mixture into the liners (the batter will be quite runny so don't be alarmed) 
• Fill them no more than two thirds full. 
• Bake in the preheated oven for 20-22 minutes or until risen, springy and a skewer inserted in the middle of the muffins emerges with no wet batter.
• Transfer the muffins to a wire cooling rack 
• Allow to cool completely while you make the chocolate orange ganache.
• To make the ganache, place the chopped chocolate, orange extract and soft butter in a medium heatproof bowl.
• Place the cream in a small saucepan and bring to the boil. 
• The second the cream comes to the boil, remove from the heat 
• Immediately pour over the chopped chocolate. 
• Leave for a few minutes then gently stir until the chocolate has melted and the mixture is lump free and shiny. 
• Allow to come to room temperature 
• Chill in the fridge for about 60 minutes until the ganache is the consistency of soft buttercream frosting. 
• Remove the cooled ganache from the fridge
• Using an electric mixer, whip the ganache for about a minute until smooth, shiny and lighter in colour. 
• Be careful not to overwhip it or the ganache can turn grainy. 
• If you're worried , you can give it a good stir with a wooden spoon or sturdy spatula instead.
• When the muffins have completely cooled, remove a piece from the middle of each muffin using an apple corer or something similar. 
• Using a teaspoon, slowly fill the core with the chocolate ganache, until you reach the top. 
• Add another scant spoonful of the ganache on top 
• Finish off by placing a Terry's chocolate orange segment on top.

Recipe: Something Sweet Something Savoury

Cranberry Orange Bundt Cake

An easy and beautiful cake to feed the whole family during the holiday season. This tart and sweet bundt cake is topped with an orange glaze for the perfect finish.

4 cups all-purpose flour 
1 tablespoon baking powder 

1 teaspoon baking soda 

1 teaspoon salt 

2 tablespoons grated orange zest 

2 cups granulated sugar 

1/2 cup unsalted butter, softened 

2 eggs 

1 tablespoon of vanilla extract 

1 ½ cups orange juice 

2 cups fresh or frozen cranberries 

For the glaze: 

1 cup powdered sugar  

1 to 1 ½ tablespoons orange juice 

• Preheat the oven to 350 degrees F (175 degrees C). 
• Grease and flour a bundt pan. 
• Whisk together flour, baking powder, baking soda, and salt. 
• In a large bowl, mix together the sugar and orange zest until fragrant. 
• Add in the butter and mix until well combined
• Stir in the egg and combine until smooth. 
• Stir in orange juice and vanilla. 
• Beat in flour mixture until just moistened (DO NOT OVERMIX)
• Fold in cranberries. 
• Pour into prepared pan. 
• Bake for about 70-75 minutes in the preheated oven, or until a skewer inserted into the center of the cake comes out clean. 
• Let stand 10 minutes; turn out onto a wire rack to cool. 
• When the cake is thoroughly cooled, whisk together the powdered sugar and orange juice
• Add more orange juice or more powdered sugar as needed to achieve your desired consistency. 
• Spread or drizzle the glaze over the cake

Recipe: My Baking Addiction

Cranberry Cake with Orange Glaze

Cranberry cake with orange glaze is a light and delicious dessert option for the holiday season. Not too heavy, and not too sweet with the lovely festive flavor of cranberries!

3 eggs
1 1/8 c (250g) sugar
1 3/4 c (275g) all purpose flour
2 1/2 tsp baking powder
1/3 c (100g) butter, softened
1/3 c (100g) plain Greek yogurt
2 1/2 to 3 cups (300g) fresh not frozen cranberries - reserve come cranberries for the decoration
2 tsp vanilla extract

Glaze

Juice of half an organic orange (about 2 oz)
3 Tbsp sugar

• Preheat oven to 350F (175C) and grease and flour an 8" springform pan.
• Toss the cranberries in a little flour and set aside.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder 
• Add to the mixture in the bowl a little at a time along with the softened butter. 
• Continue to mix until completely blended, then stir in the yogurt.
• Add the cranberries and vanilla and stir until evenly combined
• Put the batter into the prepared tin.
• Bake for 50-60 minutes depending on your oven
• Test with a cake tester or skewer to make sure the cranberry cake is done before removing from the oven. 
• Allow to cool for about 15 minutes, then remove the side of the springform pan.
• While the cake is cooling (before taking it out of the pan) put the sugar and orange juice for the glaze into a small pot. 
• Bring to a boil then simmer for about 6 or 7 minutes or until starts to become a sticky glaze.
• If you want to decorate the top with a few glazed and sugared cranberries, it’s easy! 
• Before putting the glaze on the cake, drop a few berries into the pot to cover with glaze, and remove immediately. 
• Place the cranberries on a silicone sheet or flat plate to set.
• If you want sugared cranberries, simply roll them in sugar after dipping in the glaze
• Pour and brush the glaze over the top of the cake while it is still warm. 
• Place a plate under the cooling rack to catch any drips
• When cool, place on a cake stand or serving plate and decorate with glazed and sugared cranberries with 3 orange leaves.

Recipe: Christina's Cucina