Mary Berry Chocolate Orange Cake

This cake caused a bit of drama in my house the first time I made it—mainly because everyone wanted the last slice. It’s that kind of bake: fluffy, citrusy sponge with just enough cocoa to deepen the flavour, layered with a rich orange chocolate frosting that tastes like Terry’s dreamt it up.

To be honest, I wasn’t expecting the buttery spread (straight from the fridge!) to blend so easily, but it whipped into the batter like a charm. The trickiest part? Not eating the frosting before the cake had even cooled. Let me show you how I got it right—and the one little thing I’d tweak next time for even more orange punch.

What Makes This Recipe Special

Most chocolate orange cakes go heavy on the cocoa and forget the orange. This one balances both. The sponge is surprisingly light for a chocolate cake—thanks to the all-in-one method and the high ratio of eggs to flour.

The real magic though? The frosting. Melted orange chocolate stirred into whipped butter and icing sugar = smooth, rich, and glossy. I’ve tried a few frostings that break or turn grainy, but this one holds beautifully—just don’t overheat the chocolate.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour (175g) – The backbone of the sponge. Sift it to avoid lumps.
• Buttery spread (175g) – Straight from the fridge! I used Stork baking block. Surprisingly soft and blends fast.
• Cocoa powder (20g) – Just enough to add depth without overpowering the orange.
• Granulated sugar (175g) – I’ve used caster in a pinch, both work. Granulated gives a bit more structure.
• Baking powder (2 tsp) – For lift. With three eggs, it helps keep the sponge from feeling too dense.
• Salt (½ tsp) – Balances the sweetness and brings out the citrus.
• Eggs (3 extra-large) – Room temp is crucial for a fluffy, emulsified batter.
• Orange zest (1) – Use a microplane and zest directly over the bowl to catch the oils.

Frosting:

• Orange chocolate (240g + 35g) – I used Terry’s Chocolate Orange (two segments for topping, the rest melted). Divine.
• Salted butter (125g) – Soft but not oily. Room temp only.
• Confectioners’ sugar (225g) – Sift it. No one likes lumpy frosting.

Want to Change It Up? Here’s How

• No orange chocolate? Use plain milk chocolate and add ½ tsp orange extract to the frosting.
• Dairy-free? I tested this with vegan butter and Lindt orange dark chocolate—it worked, but the frosting was a touch softer.
• Make it boozy: Add 1 tbsp Grand Marnier or Cointreau to the cake batter for a grown-up twist.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Frosting turned grainy	Chocolate was too hot	Let it cool slightly before adding to butter
Cake cracked on top	Oven too hot or overbaked	Bake at 160°C fan and check at 22 minutes
Didn’t taste orangey enough	Orange was underripe or zest too light	Use a very fragrant orange and zest generously
Frosting slid off	Cakes were still warm	Let layers cool completely before assembling

HOW TO MAKE MARY BERRY’S CHOCOLATE ORANGE CAKE

1. Prep the Tins – Preheat oven to 180°C (160°C fan). Grease and line two 8″ sandwich tins.
2. Mix the Batter – Add all cake ingredients to a large bowl. Beat with electric mixer until light and fluffy (about 1½–2 mins).
3. Bake – Divide into tins and bake for 25 mins until risen and springy. Cool in tins 10 mins, then on a wire rack.
4. Melt Chocolate – Melt 200g of orange chocolate gently over a pan of simmering water. Stir occasionally. Set aside to cool slightly.
5. Make the Frosting – Beat the softened butter with confectioners’ sugar until fluffy. Add melted chocolate and beat until smooth.
6. Assemble – Spread half the frosting on one cake, top with second layer, then frost the top.
7. Decorate – Roughly chop the remaining 35g chocolate and scatter over the top.

TIPS FROM MY KITCHEN

• I use a citrus zester, not a box grater—you get more oils, less bitter pith.
• I keep a Terry’s chocolate orange in the fridge just for grating on top. Looks fancy. Tastes better.
• My oven runs hot, so I check at 22 mins and rotate the tins halfway.

STORAGE + SERVING

• Room temp: Best on the day, but keeps for 2–3 days in a cool spot.
• Fridge: Lasts 4–5 days. Bring to room temp before serving so the frosting softens.
• Freezer: Slice, wrap in cling film, and freeze for up to 3 months. Thaw for a few hours before serving.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chocolate chips instead of orange chocolate?
A: Yes! Just melt them down with ½ tsp orange extract added to the frosting.

Q: Can I make this in one tin?
A: You can bake in a deep 8-inch tin for 40–45 mins, but the texture is slightly denser.

Q: What’s the best orange to use?
A: I like Valencia or blood oranges for their aromatic zest. Avoid anything waxed unless you scrub it well.

Q: Why does my frosting split?
A: Usually, the chocolate was too warm or too cold. Let it cool until just barely warm to the touch before mixing.

Try More Cake Recipes:

• Mary Berry​ Banana And Honey Cake
• Mary Berry Rainbow Cake
• Mary Berry Strawberry and Walnut Cake Recipe
• Mary Berry Wimbledon Cake Recipe