Dark chocolate & orange cake

Dark chocolate & orange cake

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(94 ratings)

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

Easy

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 Seville orange
    Orange

    Orange

    or-ange

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

  • a little melted butter, for greasing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g plain chocolate, broken into pieces
  • 3 eggs
    Eggs

    Egg

    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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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

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.

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Comments, questions and tips

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Laura Randall's picture
Laura Randall
29th Feb, 2020
5.05
I would give this recipe 4 stars because i didn't find it very orangey, however i think this is because i used the wrong type of orange, which is my fault. The texture of the cake was really nice and it was the perfect chocolatey taste as well, i will make this again, just using the right oranges.
Alice_Lindsay1996
20th Dec, 2019
Really yummy cake! Only needed 45 minutes in the oven though, and that being said, every time I've made it it still comes out dry - suggestions?
Poomojo unites Gaming's picture
Poomojo unites ...
25th Jul, 2018
5.05
This cake was amazing. Look at the recipe carefully and it tastes like a jafa cake it tasted so nice!!!
daisypick
14th Mar, 2017
1.05
this cake was heavy. dry. not sweet at all. barely tasted like orange. do not make!
Dimples123
6th Feb, 2017
5.05
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!
Pratimahegde
17th Jan, 2017
Planning to make this cake. Is orange boiled and pureed with skin?
Caro@swannie.org.uk
10th Mar, 2020
Yes - boil and blend the whole orange - it adds flavour and moisture - delicious
nelster's picture
nelster
21st Nov, 2016
5.05
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!
Foodandfriends
11th Oct, 2016
5.05
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 :)
Emycakes
11th Sep, 2016
4.05
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.

Pages

cwebb
21st Dec, 2019
Can I substitute the sunflower oil for another oil?
lulu_grimes's picture
lulu_grimes
23rd Dec, 2019
Hello, Yes you can, use another oil without a strong flavour. I hope this helps.
Pratimahegde
17th Jan, 2017
Are we supposed to use orange with skin on it?
goodfoodteam's picture
goodfoodteam
23rd Jan, 2017
Sounds like a strange idea but yes!
balachladdich
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
goodfoodteam
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.
Nam
17th Jan, 2014
Just wondering if it was possible to freeze this cake once completed
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for your question. Yes you can freeze this cake before it is iced. BBC Good Food team
Cathyedred
25th Nov, 2013
Please can anyone tell me if this cake can be frozen?
jaybee5886
19th Nov, 2013
Do you boil and purée the orange including the skin? :/

Pages

slaurentino
28th Jul, 2016
5.05
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.
nafffes
14th Aug, 2014
This cake is really lovely but I usually substitute the orange for two limes which also makes a really lovely cake.
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