Dark chocolate & orange cake

Dark chocolate & orange cake

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

Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 1 hr 30 mins

Plus cooling time

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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Latest comments and suggestions

Results 21-40

  • Binder photo verityrose

    06 June 2009

    verityrose commented on this recipe

    is this cake good without the ganache?

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  • Binder photo Janice

    18 July 2009

    Janice commented on this recipe

    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.

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  • Binder photo Shaun

    10 August 2009

    Shaun commented on this recipe

    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

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  • Binder photo kaird

    08 November 2009

    kaird commented on this recipe

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

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  • Binder photo Mary

    10 November 2009

    Mary rated and commented on this recipe

    5 stars

    Brilliant, subtle and elegant. Highly recommended.

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  • Binder photo Mrs Horse

    15 January 2010

    Mrs Horse rated this recipe

    5 stars

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  • Binder photo Taimia

    09 February 2010

    Taimia rated this recipe

    5 stars

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  • Binder photo Lisa

    16 February 2010

    Lisa rated this recipe

    5 stars

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  • Binder photo Danijela

    19 February 2010

    Danijela rated this recipe

    5 stars

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  • Binder photo lou

    09 April 2010

    lou rated and commented on this recipe

    5 stars

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

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  • Binder photo squeelia

    05 May 2010

    squeelia rated and commented on this recipe

    3 stars

    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!

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  • Binder photo cakeyshoes

    21 May 2010

    cakeyshoes rated and commented on this recipe

    4 stars

    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

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  • Binder photo CovetKaty

    03 June 2010

    CovetKaty rated and commented on this recipe

    5 stars

    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.

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  • Binder photo quintessence

    03 September 2010

    quintessence commented on this recipe

    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?

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  • Binder photo Bina

    26 September 2010

    Bina commented on this recipe

    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

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  • Binder photo Katie Jayne

    28 September 2010

    Katie Jayne rated and commented on this recipe

    5 stars

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

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  • Binder photo Gavin

    26 October 2010

    Gavin rated and commented on this recipe

    5 stars

    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.

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  • Binder photo ChristyJade

    02 December 2010

    ChristyJade rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Mich

    10 December 2010

    Mich commented on this recipe

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

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  • Binder photo Hattie

    11 December 2010

    Hattie rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 1 hr 30 mins

Plus cooling time

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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