Orange Chocolate Caramel Slices
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These Orange Chocolate Caramel Slices are my go to whenever I want something impressive but don't have much time. You can have them ready in just under an hour, and honestly, they're so simple to make that even a kitchen novice could pull them off. The combination of bright citrus and rich chocolate with that silky caramel layer is absolutely irresistible, and the best part is that oranges are packed with vitamin C to boost your immune system. Plus, most of these ingredients are pantry staples, so you probably already have everything you need at home. Trust me, these slices will become a favorite.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 100unsalted butter
- 2large eggs
- 120orange juice
- 20orange zest
- 60cocoa powder
- 150semi-sweet chocolate chips
- 50heavy cream
- 150caramel sauce
- 50glucose syrup
- 5orange extract
- 50confectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease and line a 20cm square baking tin with parchment paper.
Tip: Use a sharp knife to grease the tin and ensure even baking.
- 2
In a medium bowl, whisk together the flour, sugar, and cocoa powder.
Tip: Use a whisk or spatula to avoid lumps.
- 3
In a large bowl, whisk together the butter, eggs, orange juice, and orange zest.
Tip: Make sure the mixture is well combined and smooth.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Avoid overmixing the batter.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Pour half of the batter into the prepared tin and smooth the top.
Tip: Use a spatula to ensure an even layer.
- 7
Pour the melted chocolate over the batter and smooth the top.
Tip: Use a spatula to spread the chocolate evenly.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Avoid overbaking the cake.
- 9
While the cake is baking, prepare the caramel sauce by heating the heavy cream and glucose syrup in a saucepan over medium heat, stirring until the sugar dissolves.
Tip: Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- 10
Remove the cake from the oven and let it cool in the tin for 5 minutes.
Tip: Use a spatula to loosen the cake from the tin.
- 11
Pour the caramel sauce over the warm cake and smooth the top.
Tip: Use a spatula to spread the caramel evenly.
- 12
Let the cake cool completely in the tin before slicing and serving.
Tip: Use a sharp knife to cut the cake into slices.
- 13
To make the orange glaze, whisk together the confectioner's sugar, orange extract, and 10ml of orange juice until smooth.
Tip: Adjust the consistency of the glaze by adding more orange juice or confectioner's sugar.
- 14
Drizzle the orange glaze over the cooled cake slices.
Tip: Use a spatula to spread the glaze evenly.
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