Dark chocolate & orange cake

Dark chocolate & orange cake

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(78 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 eggs



    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, questions and tips

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11th May, 2015
Yum, very rich, you can get more than 10 slices. My only tip, let the cake cool down before you put the topping on.
14th Mar, 2015
Made this for the first time last night and followed the recipe to the letter, except I used a standard orange and also less cream as others have suggested. I'm not sure if there's something wrong with my oven but it took more like 90 minutes on Gas Mark 4 in a 23cm springform tin before I could get the centre to spring back! I didn't think reducing the cream was necessary as I used about 20ml less, but after 20 mins in the fridge, it was too hard to spread so had to warm it up. A tasty cake - not as sweet as I was expecting (my boyfriend and I noticed it had an almost slightly bitter taste) but not sure if that's anything to do with the type of orange. I'd make again but probably make some alterations (orange juice instead of the pureee maybe or no puree and chocolate orange for the icing).
1st Jan, 2015
I didn't have the recipe at the shops so I accidentally used 85% cocoa Lindt chocolate and it turned out great! I also forgot what type of orange we were supposed to have so I used a normal orange, it turned out fine though one of my problems was that one orange is not enough in a food processor for it to actually process so I ended up chopping it up with a knife instead. Otherwise, it was lovely. I made this with my family, for New Years Eve but we didn't make the ganache we left it plain and decorated it ourselves writing 2015 in the middle. I would definitely recommend this recipe!
11th Aug, 2014
I couldn't get hold of a seville orange so I had to use a regular one and it came out really horrible
27th May, 2014
Just made this cake and really impressed. Very subtle orange flavour. Originally nervous about the amount of oil and using the whole orange(used an ordinary orange) but stuck to the recipe and it worked a treat, was cooked a bit sooner than stated tho. The ganache went runny but just melted some more chocolate and added it, it soon set. Will definitely make again!
21st May, 2014
I've made this at leat a dozen times, always great cake and everyone who tries it loves it. My partner took some to work for her friends and now i'm getting orders for it. I always top the cake with mandarin segments, the fresh fruitiness combats the richness of the chocolate and cream.
marmiteetponpon's picture
13th Mar, 2014
check this amazing... easy to do, no bake oreo choco-pops at marmite et ponpon. http://marmiteetponpon.com/2014/03/13/no-bake-oreo-choco-pop/
9th Dec, 2013
Yummy yummy yummy! I always make a cake when we have friends or family over as I love to bake. I've made this cake twice now and it remains my partner's favourite out of all the cakes I've baked. It is sooo good! It is very rich, I wouldn't recommend this if you are looking for a light treat! It does take quite a while to make and it is little fiddly but it is well worth the extra effort!
19th Nov, 2013
Do I boil and purée the orange with the skin? :/
21st May, 2014
yes. boil the whole lot, i always cut the orange before blitzing. Add a spoon of Juice to help the puree to come out of the blender.


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