Dark chocolate & orange cake

Dark chocolate & orange cake

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(61 ratings)

By

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Cooking time

Prep: 40 mins Cook: 1 hr, 30 mins Plus cooling time

Skill level

Easy

Servings

Cuts into 10 slices

A dense, dark and devilishly delicious cake, this will be gone before you know it

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 1 Seville orange
  • a little melted butter, for greasing
  • 100g plain chocolate, broken into pieces
  • 3 eggs
  • 280g caster sugar
  • 240ml sunflower oil
  • 25g cocoa powder
  • 250g plain flour
  • 1½ tsp baking powder
  • orange candied peel, to decorate

For the chocolate ganache

  • 200g plain chocolate, broken into pieces
  • 225ml double cream

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Method

  1. Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
  2. Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
  3. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
  4. Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
  5. Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

Recipe from Good Food magazine, January 2003

Comments, questions and tips

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Comments

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TomandJosie's picture
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Just made this cake and really impressed. Very subtle orange flavour. Originally nervous about the amount of oil and using the whole orange(used an ordinary orange) but stuck to the recipe and it worked a treat, was cooked a bit sooner than stated tho. The ganache went runny but just melted some more chocolate and added it, it soon set. Will definitely make again!

Speedbird001's picture

I've made this at leat a dozen times, always great cake and everyone who tries it loves it. My partner took some to work for her friends and now i'm getting orders for it. I always top the cake with mandarin segments, the fresh fruitiness combats the richness of the chocolate and cream.

Zoe4's picture

Yummy yummy yummy! I always make a cake when we have friends or family over as I love to bake. I've made this cake twice now and it remains my partner's favourite out of all the cakes I've baked. It is sooo good! It is very rich, I wouldn't recommend this if you are looking for a light treat!

It does take quite a while to make and it is little fiddly but it is well worth the extra effort!

jaybee5886's picture

Do I boil and purée the orange with the skin? :/

Speedbird001's picture

yes. boil the whole lot, i always cut the orange before blitzing. Add a spoon of Juice to help the puree to come out of the blender.

VonnieMac3's picture

I first made this cake for a friends birthday and it was a big hit! Very rich though so you only need a small slice. I've made it a few times since and its easy to overcook which makes it a bit dry so watch it carefully! Also be careful to remove any large pips from the orange once blitzed. Delicious cake though!

xa_gen24's picture
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Delicious and easy to make. Done it more than once and it's a staple to prepare for any occasion. Received many compliments too!! Used ganache on other cake toppings :-) definitely is a recipe to try!!

chintamani's picture

Cake was good but the ganache was runny? Will make again but I think I will reduce the amount of cream in the ganache next time.

JuJitsu's picture
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Delicious. Made it for my daughters birthday. She loved it.

jithanishant's picture

Tried this. Came out well. Everyone loved it. I added a tad bit more sugar. The orange taste was very subtle.

toshig's picture
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I tried this recipe last week coz I had some oranges and chocolates and I wanted to try something using them together, It takes some extra effort but the final outcome was simply amazing, everyone at my house loved it! Highly recommended :-)

rachel4500's picture
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Lovely cake, everyone enjoyed it. However, I found baking it in one tin resulted in the edges being a bit dry... so next time I will bake in two tins :) The combination of flavours were great though!

clairesut57's picture
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Lovely cake, subtle taste of orange. Made half the amount of ganache and reduced the proportion of cream and set perfectly.

vonniedavis1's picture

it does seem quite a lot of oil, but that aside this is the best cake ever! i also had problems with the ganache being too runny so when making for the second time whipped the cream lightly then added the chocolate. everyone who has tasted this has said its the best cake they have had!

clairuss's picture

I am going to make this tomorrow evening so I may have left this message for help too late but - does anybody know how this would affect the baking time if I made these as cup cakes please? Very many thanks!

debboo's picture

Absolutely lovely, a bit like eating a chocolate orange in cake form! I made a little less topping which came out just right

britdownunder77's picture
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This is so yummy! I have made it a few times now and it's always a hit... Making it today for my father in laws birthday and putting Terry's chocolate orange segments on top (his favourite) :) Thank you for sharing!

pratchettfan78's picture

Please be aware you don't have to boil the orange, you can use a normal one but you can just microwave it for 10 minutes then leave it to cool before blitzing it. I make the other version that is wheat free but i'm going to try this one tonight instead without the ganache!!

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