Mary Berry’s Chocolate Orange Cake is made with self-rising flour, cocoa powder, baking powder, margarine, superfine sugar, golden syrup, eggs, bittersweet or semisweet chocolate, and the zest and juice of an orange. This delicious Chocolate Orange Cake recipe creates a delightful dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
This Chocolate Orange Cake Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Chocolate Orange Cake Ingredients
- 1 cup (4 oz/125g) self-rising flour
- 2 tbsp (½ oz/15g) cocoa powder
- ½ level tsp baking powder
- ½ cup (4 oz/114g) margarine (cold from the fridge)
- ⅓ cup (3 oz/75g) superfine sugar
- 1 tbsp golden syrup (available online)
- 2 large eggs
- 2 oz (50g) bittersweet or semisweet chocolate (grated)
- Finely grated zest and juice of 1 orange
How To Make Mary Berry Chocolate Orange Cake
- Preheat Oven and Prepare Tin: Preheat your oven to 320°F (Convection 270°F). Grease a 7-inch round cake tin and line it with nonstick baking paper.
- Mix Ingredients: Place all ingredients,self-rising flour, cocoa powder, baking powder, margarine, sugar, golden syrup, eggs, grated chocolate, and orange zest and juice—into a large bowl. Beat with an electric mixer until well blended.
- Bake the Cake: Pour the mixture into the prepared tin and level the top. Bake in the preheated oven for about 45 minutes, or until the cake is well risen, has shrunk slightly from the sides, and springs back when lightly pressed.
- Cool the Cake: Turn the cake out of the tin and let it cool completely on a wire rack.
Recipe Tips
- Use Cold Margarine: Make sure the margarine is cold from the fridge before mixing. This helps create a lighter texture in the cake.
- Sift Cocoa Powder: Sift the cocoa powder before adding it to the flour. This prevents lumps and ensures an even chocolate flavor.
- Grate Chocolate Finely: Grate the chocolate finely to help it melt evenly throughout the cake for a smoother texture.
- Measure Ingredients Accurately: Use precise measurements for ingredients to maintain the right balance of flavors and achieve the perfect cake consistency.
- Check Doneness Carefully: Test the cake by lightly pressing the top. If it springs back, it’s done. If not, bake a little longer and check again.
What To Serve With Chocolate Orange Cake?
This delicious Chocolate Orange Cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, fresh berries, or a drizzle of chocolate sauce. It can also be served alongside a cup of coffee, a glass of milk, a fruit salad, or a scoop of sorbet for a tasty dessert.
How To Store Leftovers Chocolate Orange Cake?
- Refrigerate: Let the leftover Chocolate Orange Cake cool completely at room temperature. Then, cover it with plastic wrap or foil and put it in the fridge. It will stay good for up to 5 days.
- Freeze: To freeze, wrap the leftovers chocolate orange cake tightly in plastic wrap and then foil. Label it with the date and freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
How To Reheat Leftovers Chocolate Orange Cake?
- In The Oven: Preheat to 300°F (150°C). Put leftovers chocolate orange cake on a baking sheet and cover with foil. Heat for 10-15 minutes, until warm.
- In The Microwave: Heat leftovers chocolate orange cake on a microwave-safe plate for 20-30 seconds on medium power. Don’t overheat to avoid dryness.
Mary Berry Chocolate Orange Cake Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 270
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 3g
More Mary Berry Recipes:
- Mary Berry Blueberry Muffin Recipe
- Mary Berry Marble Cake
- Mary Berry Ginger Cookies
- Mary Berry Old Fashioned Seed Cake Recipe
- Mary Berry Rock Cakes Recipe
Mary Berry Chocolate Orange Cake
Description
Mary Berry’s Chocolate Orange Cake is made with self-rising flour, cocoa powder, baking powder, margarine, superfine sugar, golden syrup, eggs, bittersweet or semisweet chocolate, and the zest and juice of an orange. This delicious Chocolate Orange Cake recipe creates a delightful dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 320°F (Convection 270°F). Grease a 7-inch round cake tin and line it with nonstick baking paper.
- Mix Ingredients: Place all ingredients,self-rising flour, cocoa powder, baking powder, margarine, sugar, golden syrup, eggs, grated chocolate, and orange zest and juice—into a large bowl. Beat with an electric mixer until well blended.
- Bake the Cake: Pour the mixture into the prepared tin and level the top. Bake in the preheated oven for about 45 minutes, or until the cake is well risen, has shrunk slightly from the sides, and springs back when lightly pressed.
- Cool the Cake: Turn the cake out of the tin and let it cool completely on a wire rack.
Notes
- Use Cold Margarine: Make sure the margarine is cold from the fridge before mixing. This helps create a lighter texture in the cake.
- Sift Cocoa Powder: Sift the cocoa powder before adding it to the flour. This prevents lumps and ensures an even chocolate flavor.
- Grate Chocolate Finely: Grate the chocolate finely to help it melt evenly throughout the cake for a smoother texture.
- Measure Ingredients Accurately: Use precise measurements for ingredients to maintain the right balance of flavors and achieve the perfect cake consistency.
- Check Doneness Carefully: Test the cake by lightly pressing the top. If it springs back, it’s done. If not, bake a little longer and check again.