Mary Berry Chocolate Orange Cake

This delicious orange chocolate cake is a light and fluffy sponge with a rich, zesty flavour. The combination of chocolate and orange makes it a crowd-pleaser, perfect for any occasion. It’s finished with a smooth, creamy frosting and topped with extra chocolate for a beautiful, indulgent touch.

Ingredients Needed:

For the cake:

• 175g all-purpose flour
• 175g buttery spread (straight from the fridge)
• 20g cocoa powder
• 175g granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 3 extra-large eggs
• Finely grated zest of 1 orange

For the frosting:

• 240g orange chocolate (broken into pieces)
• 125g salted butter (softened)
• 225g confectioners’ sugar
• 35g orange chocolate (roughly chopped, for topping)

How To Make Orange Chocolate Cake:

1. Preheat the oven: Heat your oven to 180°C (160°C fan)/350°F. Grease and line two 8-inch round cake tins with parchment paper.
2. Mix the cake batter: Place all the cake ingredients into a large mixing bowl. Use an electric whisk to beat everything together until light and fluffy.
3. Bake the cakes: Divide the mixture evenly between the two tins and level the tops. Bake for 25 minutes, or until the cakes are well-risen and spring back when lightly pressed. Let them cool in the tins for 10 minutes, then transfer to a wire rack and remove the parchment paper.
4. Melt the chocolate: Place 200g of the orange chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir occasionally until melted, then remove from the heat.
5. Make the frosting: In a separate bowl, whisk the butter and confectioners’ sugar together with an electric mixer until light and fluffy. Whisk in the melted chocolate until smooth.
6. Assemble the cake: Spread half of the frosting over one cake layer, then place the second cake on top. Spread the remaining frosting over the top.
7. Decorate: Roughly chop the remaining 35g of orange chocolate and sprinkle it over the cake.

Recipe Tips

1. Use Warm Eggs – Cold eggs don’t mix well. Take them out of the fridge 30 minutes before baking.
2. Don’t Overmix – Mixing too much makes the cake dry and heavy. Stop when the batter looks fluffy.
3. Check If It’s Ready – Press the top; it should spring back. Or, poke a skewer in the middle—if it comes out clean, the cake is done.
4. Melt Chocolate Slowly – If it gets too hot, chocolate can turn grainy. Melt it gently over simmering water, stirring sometimes.
5. Let Cakes Cool First – If the cakes are warm, the frosting will melt and slide off. Wait until they are completely cool.

How To Store

Storing in the Fridge: Store the cake in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture.

Freezing: Wrap slices of the cake individually in cling film, then place them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature for a few hours before enjoying.

Try More Cake Recipes:

• Milk Chocolate Cake
• Malted Chocolate Cake
• Super Moist Chocolate Fudge Cake