Description
Celebrate Halloween with these charming Jack-o’-lantern chocolate orange cakes. Hollowed oranges are carved with spooky faces and half-filled with a luscious chocolate cake batter, then microwaved to create a delightful, fruity, and festive treat perfect for October celebrations.
Ingredients
Scale
Oranges
- 4 medium oranges
Cake Mixture
- Chocolate cake mix (amount unspecified, estimated around 200g total)
- 1 tbsp orange juice (reserved from hollowed oranges)
Instructions
- Prepare the Oranges: Slice the tops off 4 medium oranges and set aside. Hold each orange over a bowl to catch any juice, and carefully run a small serrated knife around the inside of the skin to remove most of the flesh. Use a dessert spoon to scoop out the remaining flesh without removing the white pith. Reserve the juice.
- Carve Jack-o’-lantern Faces: Using the knife, cut out triangles for the eyes and nose, and create a zigzag mouth with a straight line connecting at the bottom. Return the cut-out pieces into their respective holes to act as plugs. Wrap each orange with cling film to secure the plugs, leaving the top open.
- Prepare the Cake Batter: In a bowl, combine the chocolate cake mix with 1 tablespoon of the reserved orange juice. Whisk together until the mixture is smooth and well incorporated.
- Fill and Cook the Oranges: Working one orange at a time, half-fill each hollowed orange with about 50g of the chocolate cake batter. Place each filled orange on a microwave-safe plate.
- Microwave the Cakes: Microwave each orange at 700W for 2 minutes. The cake may spill slightly over the top, which is normal. Remove the cling film and allow the cakes to cool for a few minutes.
- Finish Presentation: Carefully remove the orange plugs from the carved faces. Repeat the filling and cooking process with the remaining oranges and batter. Once all are cooked and cooled, place the orange tops back on before serving.
Notes
- The cakes are microwaved, so adjust cooking times if your microwave wattage differs from 700W.
- Be gentle when carving the oranges to maintain the structural integrity of the peel.
- Use cling film to secure the plugs and prevent batter leakage during cooking.
- The white pith inside the orange should remain intact to support the cake batter.
- These treats are best served warm for a gooey texture or cooled to enjoy denser cakes inside the orange.
Nutrition
- Serving Size: 1 cake (1 filled orange)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
