The collapsed cake with a dark chocolate icing

I accidentally dropped this cake midway through baking!

I left the oven lid open and went to get a skewer to check. All the while, I had mistakenly pulled the baking mould halfway out of the oven, and gravity did the rest.

It was splat on the kitchen counter for about 3 seconds, before we could turn it over and see the damage. Thankfully it was nearly done, but it looked like an asteroid had landed on it.

I de-moulded it and turned it over. The based was perfect and so we went ahead with the icing.

Nothing like a saved cake!



Prep time: 15 mins | Baking time: 50-60 mins | Cooking time for icing: 10 mins

Ingredients for the cake:

  • 300 grams of all-purpose flour
  • 300 grams of caster sugar (275 grams of granulated sugar)
  • 1 medium orange (the one I used was 220 grams)
  • 1 cup vegetable oil (I used soybean oil)
  • 3 eggs, the yolks separated
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla essence
  • Half a teaspoon of salt

Ingredients for the icing:

  • 1 80-gram bar of Cadbury Bourneville Rich Cocoa (50% dark chocolate)
  • 1 and a half tablespoon of corn flour
  • 1 and a quarter tablespoon of icing sugar
  • Fresh orange zest
  • 2-3 tablespoons of milk
  • A pinch of salt


Clean and chop the orange, and remove all the seeds. Blend it until a smooth puree is reached. If the puree has some small chunks of orange in it, even better.

Separate the eggs and beat the egg whites until soft peaks form. In another bowl, combine the egg yolks, oil and vanilla essence together, then mix the sugar in and beat till it combines.

In a separate bowl, sieve in the flour, salt and baking powder. Add the yolk-sugar mixture and mix until a gloopy dough-like consistency is reached. Then add the pureed orange and mix to form a batter. A dash of milk will help loosen the batter.

Fold in the egg whites gently in a smooth cut and cross pattern. Line an 8- or 9-inch baking mould with parchment or baking paper and pour the batter in.

Bake at 195 degree Celsius for 50 minutes. Check if the centre is done with a skewer. If not, then bake for another 10-15 minutes at 160 degrees Celsius.

For the icing, combine the chocolate bar, icing sugar and cornflour in a double boiler. Let everything melt and then using a spatula, fold it in towards the centre. Add the milk and lemon zest, along with a pinch of salt.

Pour the icing over the cake and set it in the fridge to firm for 5-10 minutes.

Serve with some ginger cream on the side. Happy cooking!

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