Dark chocolate & orange cake

Dark chocolate & orange cake

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(72 ratings)

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


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

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1 Seville orange



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

  • a little melted butter, for greasing



    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



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

  • 280g caster sugar
  • 240ml sunflower oil
    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

    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


  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 (107)

covetkaty's picture

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

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

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

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

marya15's picture

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


janice88's picture

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

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.

marya15's picture

Thanks Janice =)

catpatreeg11's picture

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

janice88's picture

Forgot to rate this wonderful recipe.

lizzafezza's picture

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.

janice88's picture

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

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

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!


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