Dark chocolate & orange cake

Dark chocolate & orange cake

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

Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 1 hr 30 mins

Plus cooling time

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.

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Latest comments and suggestions

Results 1-20

  • Binder photo heatherander

    07 April 2008

    heatherander commented on this recipe

    This cake is so good! I have made it many times over the past few years and it is not only very easy to make but it is a a favorite of my family and friends. The cake also freezes well.

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  • Binder photo heatherander

    07 April 2008

    heatherander rated this recipe

    5 stars

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  • Binder photo Spanishgirl

    16 April 2008

    Spanishgirl commented on this recipe

    it's a wonderful recipe!!!!

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  • Binder photo lindy

    20 April 2008

    lindy commented on this recipe

    Cream is a bit rich to add. Try plain yogurt instead. It's delicious! Less sweet and sickly.

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  • Binder photo bakingbee

    16 May 2008

    bakingbee rated and commented on this recipe

    4 stars

    Really indulgent! This cake not only tasted fabulous, but was really good fun to make - there's something really satisfying about boiling an orange and then blitzing it in the processor!

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  • Binder photo Jojolou

    13 August 2008

    Jojolou commented on this recipe

    I wasnt sure about pureeing a whole orange but this cake was fab!! Wasnt able to have the candied peel on the top but that didnt spoil it one bit!

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  • Binder photo foodie

    14 October 2008

    foodie commented on this recipe

    this was great ! I've been meaning to make a cake along these lines for a while, but always thought it was too risky. however this turned about fantastically especially if your a fan of oranges. shall be making again soon

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  • Binder photo Lisa

    21 November 2008

    Lisa rated and commented on this recipe

    5 stars

    very easy to make and tastes delicious. I only use half the quantity of ganache. Keeps well.

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  • Binder photo Plattl82

    04 December 2008

    Plattl82 commented on this recipe

    I get demands from my sister for this cake! Love it!

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  • Binder photo mama fish

    04 December 2008

    mama fish rated and commented on this recipe

    4 stars

    Very rich & extremely delicious - wonderful deep orange flavour & it's so satisfying using the whole blitzed orange. Always turns out well.

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  • Binder photo nermich

    15 December 2008

    nermich commented on this recipe

    eeeexcellent! moist and fragrant! made only half ganache measure but still very nice. made my own candied peel :)

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  • Binder photo Mary

    02 March 2009

    Mary commented on this recipe

    This may sound silly, but do we have to peel the orange before blitzing it? Please help me out here! I want to make this cake for my mother's birthday tomorrow!

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  • Binder photo Janice

    04 March 2009

    Janice commented on this recipe

    Boiling the orange for 30 mins Mary makes it blitz easily, so no peeling necessary. I adore this recipe - trouble is the cake doesn't last long as it's eaten so fast! Personally like thicker ganache so increased amounts a little.

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  • Binder photo buttons

    16 March 2009

    buttons commented on this recipe

    I made this cake for my friends at work and they loved it. I made a chocolate fudge icing and that worked just as well. I also couldn't find any oranges so I used 2 mandarins and it gave it a lovely flavour.

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  • Binder photo Lynsey

    22 March 2009

    Lynsey rated and commented on this recipe

    5 stars

    This cake is so easy, delicious and really moist. I was slightly dubious about blitzing the whole orange but it was fine. I only made half the ganache for the topping.

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  • Binder photo JontyK19

    26 March 2009

    JontyK19 rated this recipe

    5 stars

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  • Binder photo Janice

    10 April 2009

    Janice rated and commented on this recipe

    5 stars

    Forgot to rate this wonderful recipe.

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  • Binder photo reeg

    11 April 2009

    reeg commented on this recipe

    im not too keen on using sunflower oil,does anybody know if there is anything i could use instead?maybe a healthier option?

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  • Binder photo Mary

    12 April 2009

    Mary commented on this recipe

    Thanks Janice =)

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  • Binder photo peacock

    06 May 2009

    peacock rated and commented on this recipe

    2 stars

    Not the best cake for me although it did have a nice flavour. The ganache was just too runny? Maybe it would work better if I tried it again but I have so many perfect recipes that I don't think I could bring myself to have another go at this one.

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Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 1 hr 30 mins

Plus cooling time

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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