Dark chocolate & orange cake

Dark chocolate & orange cake

  • 1
  • 2
  • 3
  • 4
  • 5
(86 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-
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Poomojo unites Gaming's picture
Poomojo unites ...
25th Jul, 2018
This cake was amazing. Look at the recipe carefully and it tastes like a jafa cake it tasted so nice!!!
14th Mar, 2017
this cake was heavy. dry. not sweet at all. barely tasted like orange. do not make!
6th Feb, 2017
Superb! Bit dubious at first about putting a whole orange in peel included but the puree it created was lovely. So yes to those asking, boil the whole orange and skin. Then place whole orange with skin in blender. The cake is fairly rich but so very good. It didn't last that long I would say with the freshness. A day later and the sponge was a little dry. Will make again though. I definitely halved all the topping ingredients - more than enough covering with just half. Plus a lot cheaper too!
17th Jan, 2017
Planning to make this cake. Is orange boiled and pureed with skin?
nelster's picture
21st Nov, 2016
I bake this as the basis for cake pops, birthday cakes and it is a hit! Everyone comments on the moist, lovely orange and chocolate taste! It was well received as a cake donation to Macmillan coffee event locally and it was a success! Love the recipe!
11th Oct, 2016
This is a fantastic recipe!! Made the cake as cupcakes and baked it for about 20 minutes, can't remember exactly. It was really, really delicious. The orange flavour did come through even though I didn't use orange flavoured chocolate, just plain dark chocolate as the recipe recommends. It is a subtle flavour but really good, it's quite sophisticated and not too sweet. I didn't have any cream so just made a chocolate buttercream for the top and I thought it went together very well. Decorated with some chocolate shavings and candied peel. It was for a coffee morning and got loads of compliments, people really liked them. One of the best bakes I've ever made! Original and unique as well as scrummy :)
11th Sep, 2016
Made this for my mums birthday recently. I used terrys chocolate orange and double cream on top and lindt orange chocolate in the cake. Surprisingly moist, the orange really makes it. Received lots of compliments.
28th Jul, 2016
This cake is delicious! The texture and the lovely orange and chocolate smell are delightful. Definitely one of the very best chocolate cakes in my recipe collection, which is rather large. I've done it with tangerine as well and it turned out even more fragrant than the original.
28th Nov, 2015
We were really disappointed with this. It is far too rich and not that orangey. It was easy to make and worked well. But we really didn't enjoy eating it that much. It was best in small pieces with ice cream but my children actually refused to eat any after the first slice. I am freezing the rest to use with ice cream. Would not recommend.
28th Nov, 2015
We have just had our first slices of this amazing cake. Following the previous advice, I used orange-flavoured chocolate (Lindt Dark Chocolate with Orange and Almonds) both in the cake and for the ganache. There are no Seville oranges in the shops at the moment so I used a large ordinary orange and popped a teaspoon of orange essence into the cake mix. It was strange putting the orange (cut into quarters) into my food processor but the resulting puree looked great and there were no pips. The cake is dense, soft, amazingly chocolate-y and simply delicious. The nibs of almonds give a little extra texture to the icing. I found chocolate orange popping segments for decoration and sprinkled tiny edible silver stars over the cake. The effect was enchanting. I would make this again and again as it was so easy to do but tastes fabulous, so you get a LOT of compliments for little effort!!


17th Jan, 2017
Are we supposed to use orange with skin on it?
goodfoodteam's picture
23rd Jan, 2017
Sounds like a strange idea but yes!
21st Feb, 2016
I'm planning to to make this a day in advance. Should I put the ganache on the day before, or wait until the day I'm serving? Or does it not really matter? Thanks.
goodfoodteam's picture
28th Apr, 2016
If you want to get ahead put the ganache on the cake the day before and keep in a cool place rather than in the fridge.
17th Jan, 2014
Just wondering if it was possible to freeze this cake once completed
goodfoodteam's picture
29th Jan, 2014
Hi there, thanks for your question. Yes you can freeze this cake before it is iced. BBC Good Food team
25th Nov, 2013
Please can anyone tell me if this cake can be frozen?
19th Nov, 2013
Do you boil and purée the orange including the skin? :/
goodfoodteam's picture
29th Jan, 2014
Hi there. Yes, use the whole orange, including the skin. Hope you enjoy the cake. BBC Good Food team
25th Nov, 2013
That is what I did !
28th Jul, 2016
I used tangerine and a substitute for the orange and the results and even more fragrant. Be sure to check when the cake is ready. In my oven it took only 35 minutes to cook perfectly.
14th Aug, 2014
This cake is really lovely but I usually substitute the orange for two limes which also makes a really lovely cake.
Want to receive regular food and recipe web notifications from us?