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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10th Nov, 2013
I first made this cake for a friends birthday and it was a big hit! Very rich though so you only need a small slice. I've made it a few times since and its easy to overcook which makes it a bit dry so watch it carefully! Also be careful to remove any large pips from the orange once blitzed. Delicious cake though!
21st Oct, 2013
Delicious and easy to make. Done it more than once and it's a staple to prepare for any occasion. Received many compliments too!! Used ganache on other cake toppings :-) definitely is a recipe to try!!
8th Oct, 2013
Cake was good but the ganache was runny? Will make again but I think I will reduce the amount of cream in the ganache next time.
JuJitsu's picture
19th Aug, 2013
Delicious. Made it for my daughters birthday. She loved it.
5th Aug, 2013
Tried this. Came out well. Everyone loved it. I added a tad bit more sugar. The orange taste was very subtle.
3rd Jun, 2013
I tried this recipe last week coz I had some oranges and chocolates and I wanted to try something using them together, It takes some extra effort but the final outcome was simply amazing, everyone at my house loved it! Highly recommended :-)
15th Apr, 2013
Lovely cake, everyone enjoyed it. However, I found baking it in one tin resulted in the edges being a bit dry... so next time I will bake in two tins :) The combination of flavours were great though!
1st Apr, 2013
Lovely cake, subtle taste of orange. Made half the amount of ganache and reduced the proportion of cream and set perfectly.
8th Mar, 2013
it does seem quite a lot of oil, but that aside this is the best cake ever! i also had problems with the ganache being too runny so when making for the second time whipped the cream lightly then added the chocolate. everyone who has tasted this has said its the best cake they have had!
27th Feb, 2013
I am going to make this tomorrow evening so I may have left this message for help too late but - does anybody know how this would affect the baking time if I made these as cup cakes please? Very many thanks!


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