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

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Comments

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babyroo81's picture
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Just made this for friends and it went down really well. Tasted amazing! Just the right amount of orangyness! Also added less cream to topping and it was perfect. Will be making this again for sure!

dracula1's picture
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Sorry, forgot to rate the recipe - definitely 5 stars!

dracula1's picture
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Made this cake as a dessert for a New Year's Day buffet. Everyone loved it and I will definitely be making it again! Gorgeous!

jules1276's picture
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This is a fantastic cake, despite the fact it is quite a dense cake a doubled up the receipe and made it like a sandwich cake with a cointreau laced fresh cream filling, it was a resounding success.

mizmay's picture
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fantastic and easy to make! Brilliant recipe. I used half the amount of cream for the ganache and it came out perfect.

Also used a regular orange as I could not find seville oranges and this worked a treat.

cakegirl20's picture
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A lovely cake that has been appreciated by many! As my family usually find that amount of dark chocolate too rich, I substituted 50 g of milk for the cake and for the topping and it worked beautifully. I was unsure about the orange blending, but it really does work. Trust the recipe!

mkellas's picture

I made this cake & it's amazing! At one point I thought the ganache had split upon cooling but don't be fooled just give it a good stir & it was fine. It tasted great & I found that adding some grated milk chocolate to the top mellowed out the dark chocolate slightly. Yum!

emmyatlas's picture
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Really beautiful tasting cake. I've made this loads of times now and had compliments every time. I try and use orange flavoured chocolate (Chocolate Orange!) in the ganache because otherwise the icing is too rich. Also, I've never used the candied orange peel to decorate - where can you get that? I've never even seen it in a shop!

debw14's picture
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Great easy recipe and really delicious

louiset18's picture

Made this for the first time with my daughter at the weekend, our first baked cake together as well!!. it was truely scumptious

gailkr1's picture
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Very nice but very sickly!

katckam's picture
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Forgot to rate. Also, didn't have a seville orange, just used a regular one

katckam's picture
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Delicious, made for a dinner party. Made the cake a few days in advance, the orange kept it lovely and moist. Made half of the topping and spread all around. A winner and very easy. Served with creme fraiche on the night

mattccross's picture
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A fantastic cake! Just take care not to over cook.

fatimachohan's picture

I baked the mixture in 2 sandwich tins, and actually came out with 2 decent sized cakes! Didn't use ganache, but just spread a melted Lindt Choc Orange on top. Kept in the fridge for a couple of days and the cake just kept tasting better and better...really dense but moist. Can't get Seville oranges here, so just a local orange! Def make again very soon!

feedingtheclan's picture
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Got the kids involved in the prep and they loved the the "Orange Puree", Amazing cake will be making again.

abhadhasmana's picture
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This is the best chocolate orange cake ever! I thought it would be a bit dry (because of the long baking time) so I brushed the cake with 1/2 cup of orange juice before frosting. Definitely a keeper.

jul34es's picture
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made this cake a few months ago,never again its the worst cake i,ve ever made it had the texture of playdough and tasted horrible.

ollybull's picture
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Made this cake for a friends birthday - it went down VERY well!!

fayscafe's picture
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Fabulous cake - I put chocolate frosting on the top instead of the ganache. I think we had 3 pieces each before our tummys told our mouths to stop wanting more! I would try the recipe next time with 2 blixted oranges to increase the orange taste.

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