Dark chocolate & orange cake

Dark chocolate & orange cake

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(69 ratings)

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

Easy

Cuts into 10 slices
A dense, dark and devilishly delicious cake, this will be gone before you know it

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 Seville orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • a little melted butter, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g plain chocolate, broken into pieces
  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 280g caster sugar
  • 240ml sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 25g cocoa powder
  • 250g plain flour
  • 1½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • orange candied peel, to decorate

For the chocolate ganache

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

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.

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Comments (104)

rachel4500's picture
5

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
4

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
5

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!!

isabelmai's picture

Delicious! The orange flavour carried through amazingly to add a fresh tang to a very rich cake. The cake rose well and both times I've made it I found it was better without the overwhelming frosting. I found that by substituting half the flour for almond meal and a quarter of the caster sugar for brown sugar the cake was even more rich and had a darker and deeper flavor.

meelup's picture
3

Made a trial run of this cake for a friend's birthday coming up. I wasn't to happy with it as the cake was too dense. But on the up side had I had happy colleagues!

cook_up_a_storm's picture
5

Pretty easy to make and tastes devine! Be careful to blend the orange really well though as there might be some hidden lumps. If you make it in a fan oven it will bake a lot faster than 55 minutes so keep an eye on it. It says 55 minutes but I was able to take mine out after just 35. I will definitely make it again!

chris210's picture
4

It was almost really good, but too dry at 50 minutes (yes, I had an oven thermometer) and it needs 80% dark chocolate, not plain. Also, I would add the zest of an orange to the mix to boost the orange flavour!

trimarco's picture
5

This was made as a friends Birthday Cake and is truly delicious.

xa_gen24's picture
4

Lovely cake and had fun making it. Both family and friends enjoyed this delicious cake!! Avoided the ganache thought it was too sweet, swapped it with melted chocolate! Delicious!!

xa_gen24's picture
4

Lovely cake and had fun making it. Both family and friends enjoyed this delicious cake!! Avoided the ganache thought it was too sweet, swapped it with melted chocolate! Delicious!!

declancostello's picture

I put this cake mix into muffin tins and cooked for just over 30mins.

Delicious.

cindytitcomb's picture

I made it with half s/r flour, and half plain. It did rise more, so making it nice and fluffy, BUT I had to put a bit of mix in another pan. It was superbly tasty - made for my father in law's 83rd Birthday and we all loved it! Only made half of genache, which was more than enough. I was dubious about boiling and whizzing the orange, thinking it would make it bitter, but it was superb.

smc_mcclellan's picture

I baked in two tins and used half the ganache recipe amount both to sandwich the two halves together and on top. Worked perfectly! A great cake.

shireen82's picture
5

This is one scrummy recipe. Made it for a friend when I was over for dinner..... Almost did not want to leave the whole cake there!

kjh3540's picture
4

Nice and moist tasty although I would have liked more of an orange flavour so if I do it again will be doing two oranges. I also added a middle layer of orange butter icing because my other half has a sweet tooth and then some! He loves it but added cream....! Healthy it's not tasty it is.

superballgirl's picture

Not as wonderful as I thought it was going to be - somewhat disappointingly. Despite following the recipe to the letter, the cake went sad in the middle (I am not an inexperienced baker). I rescued it by scooping out the sad bit, making a little less ganache to go round the top, and filling the hole in the middle with cream and fresh orange segments. The cake was drier and heavier than I anticipated it being :/

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