Dark chocolate & orange cake

Dark chocolate & orange cake

  • 1
  • 2
  • 3
  • 4
  • 5
(61 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sylvette's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for the first time yesterday and thought it was really nice.
However, I'd like to use something other than sunflower oil as I could taste it too much.
Also would add some orange liquor next time to give it more of a tang.
For the ganache I used vegetable light double cream which was nice, and substituted plain flour with wholemeal which made the cake maybe a bit denser most still really moist, however I had to cook it for an extra 10 minutes because of the wholemeal flour.
Will certainly try that one again.

littlecakeylaura's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This cake is gorgeous and so light everybody that tried it loved it i would never think to blend a whole orange i assumed i would need to peel it first!! This is lovely recipe!
Instead of the ganache i used the recipe for chocolate cherry mousse shots but substitued the kirsh for orange as the topping yum yum

carolyn12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great cake. Omitted ganache and just drizzled over melted dark chocolate with orange rind.

monkeymilker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow! I can't cook to save my life but this came out a complete and utter success! However, I did end up with faaaar too much chocolate ganache so it's in the fridge at the moment and I'm hoping it'll come out like some sort of mousse in the near future.

mich696's picture

It took a long time but it was worth it at the end.

christyjade's picture
  • 1
  • 2
  • 3
  • 4
  • 5

GORGEOUS! Didnt use a whole orange as the blender was broken! So just juiced and added zest. Still delish. The Ganache was lovely! Love it.

gavinwd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

After reading other comments about the ganache being too runny so I halved the quantity of cream, this made a nice thick ganache. brilliant served with double cream poured over as a dessert.

katie_jayne1985's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this cake several times and it comes out better everytime! Love it!

binadoshi's picture

I tired this receipe.... and its to die for.....

Will bake this cake again n again... n....

can anyone suggest instead of oil can I use something else.

cheers

quintessence's picture

Do you think instead of plain chocolate for the ganache I could use Fry's Orange Cream Chocolate or would that simply make it too orange-y?

covetkaty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful cake. I double it up to layer it as a bigger caked for my boyfriends birthday. Unfortunatly (or not depending on your view) when doubled up this actually makes enough for two thin cakes and one VERY large one. So I've ended up with a large layered birthday cake and then another rather big cake for folks at work (hope they appreciate it).

I tried making the ganache and it was just really really runny. I put that down to my baking/cooking inexperience (this being the first cake I've ever made!) and I ended up using Betty Crocker frosting instead.

cakeyshoes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really easy to make, i couldn't get a seville so i just used an ordinary unwaxed orange. couldn't bring myself to use double cream for the ganache either so I used half fat creme fraiche instead. to decorate I took big-ish strips of zest off another orange and dipped the pieces in caster sugar then arranged on top of the ganache, looked fabulous!! was told that the cake tasted even better the following day - more fudgey. will definitely make again

squeelia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was really surpised by how well this cake turned out. Was really reluctant about using the whole orange and all that oil but it worked. However, I found the ganache to be too runny and bitter once made so I added some icing sugar to thicken it. It worked really well and added volume to the topping. Looked professional and tasted good!

louise81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very good cake. decorated it with dark chocolate and fresh orange peel dipped in lemon juice. excellent

marya15's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant, subtle and elegant.
Highly recommended.

jimnkatie's picture

Has everyone used Seville oranges? They're pretty hard to come by out of season - would a normal orange work as well?

hairnets2000's picture

i didn't think is had a strong orange flavour which is what i wanted can you suggest anything please? I have a cake competition in work on 12/08/2009 making on evening of 11/08/2009

Thanks

jamie85's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yes verityrose it is. You can make holes in the cake with a skewer and soak with orange juice, as in the recipe for lemon drizzle cake, which is wonderful too by the way. I have done that successfully as an alternative to the chocolate ganache. Quicker too. Whichever way you choose as a finishing touch, you won't be disappointed.

verityrose's picture

is this cake good without the ganache?

faypeacock's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips