Mary Berry Chocolate Orange Cake Recipe

This Mary Berry Chocolate Orange Cake is a moist and flavorful recipe, which combines rich cocoa with the zesty brightness of fresh orange. It’s a classic, foolproof recipe, perfect for an afternoon tea or a simple dessert.

Mary Berry Chocolate Orange Cake Ingredients

For the Cake:

• 100g (4oz) unsalted butter, softened, plus extra for greasing
• 50g (2oz) good quality cocoa powder
• 90ml (6 tbsp) boiling water
• 3 large free-range eggs
• 4 tbsp milk
• 175g (6oz) self-raising flour, sifted
• 1 rounded tsp baking powder
• 300g (10½oz) golden caster sugar
• Finely grated zest of 1 large orange

For the Icing and Filling:

• 150g (5oz) plain chocolate (like Bournville), broken into small pieces
• 150ml (¼ pint) double cream
• 3 tbsp apricot jam

How To Make Mary Berry’s Chocolate Orange Cake

1. Prep the oven and tins: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 20cm (8in) round sandwich tins and line the bases with non-stick baking paper.
2. Make the cake batter: In a large bowl, measure the cocoa powder and pour in the boiling water, mixing until you have a smooth, thick paste. Add the softened butter, eggs, milk, self-raising flour, baking powder, caster sugar, and orange zest to the bowl.
3. Mix and bake: Beat all the ingredients together with an electric mixer or by hand until the batter is smooth and well combined. Be careful not to overmix. Divide the mixture evenly between the two prepared tins and level the surfaces. Bake for 20-25 minutes, until the sponges are well-risen and shrinking away from the sides of the tin.
4. Cool the cakes: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
5. Make the chocolate ganache icing: Place the broken chocolate pieces and the double cream in a heatproof bowl set over a pan of simmering water (a bain-marie). Stir occasionally until the chocolate has melted and the mixture is smooth and glossy. Remove from the heat and set aside to cool until it reaches a thick, spreadable consistency.
6. Assemble the cake: Gently warm the apricot jam in a small pan. Spread the jam over the tops of both cooled cake sponges. Spread half of the cooled chocolate ganache over one of the sponges, right on top of the jam. Place the second sponge on top to sandwich them together. Use the remaining ganache to cover the top of the cake.

Recipe Tips

• How to get the best orange flavor? Using the finely grated zest of a fresh, unwaxed orange will provide the most vibrant and natural citrus flavor.
• Can I make this in a food processor? Yes, Mary Berry notes that you can make the batter in a food processor, but be very careful not to overmix it, as this can make the cake tough.
• What is the purpose of the apricot jam? The jam acts as a “crumb coat,” sealing the surface of the cake. This prevents crumbs from getting into your ganache and helps the icing adhere smoothly.
• How to get a perfect ganache? The key is to melt the chocolate and cream together gently. If the mixture gets too hot, it can split or become grainy. Let it cool and thicken at room temperature for the best spreading consistency.

What To Serve With Chocolate Orange Cake

This delightful cake is perfect on its own, but also pairs well with:

• A dollop of clotted cream or crème fraîche
• A scoop of vanilla or orange ice cream
• A cup of hot tea or coffee

How To Store Chocolate Orange Cake

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days.
• Freeze: The un-iced sponges freeze very well for up to one month. Wrap them tightly in plastic wrap and then foil. Thaw at room temperature before icing.

Chocolate Orange Cake Nutrition Facts

• Serving Size: 1 slice (1/8th of cake)
• Calories: 643 kcal
• Fat: 34g
• Carbohydrates: 76g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Chocolate Mousse Cake Recipe
• Mary Berry Chocolate Loaf Cake Recipe
• Mary Berry Chocolate Cake with Oil Recipe

Mary Berry Chocolate Orange Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 45 minutesTotal time:1 hour 30 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:643 kcal Best Season:Available

Description

A classic and easy-to-make sponge cake from Mary Berry, featuring the timeless flavor combination of rich chocolate and zesty orange, all topped with a simple, decadent ganache.

Ingredients

• Cake: 100g softened butter, 50g cocoa powder, 90ml boiling water, 3 large eggs, 4 tbsp milk, 175g self-raising flour, 1 rounded tsp baking powder, 300g golden caster sugar, zest of 1 orange
• Icing: 150g plain chocolate, 150ml double cream, 3 tbsp apricot jam

Instructions

1. Preheat oven to 180°C/160°C Fan. Grease and line two 20cm (8in) round sandwich tins.
2. In a large bowl, mix cocoa powder and boiling water to a paste.
3. Add all remaining cake ingredients to the bowl and beat with an electric mixer until smooth.
4. Divide the batter between the tins and bake for 20-25 minutes until risen and springy. Cool completely.
5. Gently melt the chocolate and double cream together to make the ganache icing. Let it cool until thick and spreadable.
6. Warm the apricot jam and spread it on top of both cooled cake layers.
7. Use half the ganache to sandwich the cakes together, and the other half to ice the top.

Notes

• This recipe uses the simple “all-in-one” method, making it perfect for bakers of any skill level.
• The apricot jam is a clever trick to seal the cake and keep it moist.
• For the best results, allow the ganache to cool and thicken naturally at room temperature before using.
• The combination of chocolate and orange is a classic for a reason—this cake is a true crowd-pleaser.

Keywords:Mary Berry Chocolate Orange Cake Recipe