Dark chocolate & orange cake

Dark chocolate & orange cake

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(58 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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lizzafezza's picture
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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.

sarah4984's picture

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.

jamie85's picture
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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.

marya15's picture
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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!

nermich's picture

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

vanessa3338's picture
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Very rich & extremely delicious - wonderful deep orange flavour & it's so satisfying using the whole blitzed orange. Always turns out well.

plattl82's picture

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

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

katrina_'s picture

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

josiejo1978's picture

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!

tuckerc79's picture
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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!

lindsyloo's picture

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

spanishgirl's picture

it's a wonderful recipe!!!!

heathernancy's picture
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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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