Mary Berry Chocolate Orange Cake: A Flavorful Dessert to Delight Your Taste Buds

This cake is the perfect blend of rich chocolate and zesty orange, creating a flavor combination that’s truly unforgettable.

Introduction

Mary Berry Chocolate Orange Cake is a dessert that perfectly blends rich chocolate with the bright, zesty flavor of orange. It’s a classic recipe that feels indulgent yet refreshing with every bite.

This cake is one of my favorites to bake because it’s simple, elegant, and always a crowd-pleaser. The orange zest adds a pop of flavor to the moist chocolate sponge, and the decadent frosting makes it absolutely irresistible. If you love chocolate and citrus together, this cake is a must-try!

Ingredients

For the Cake:

• 1½ cups (200g) all-purpose flour
• 1 cup (225g) buttery spread, chilled
• ⅓ cup (30g) cocoa powder
• 1 cup (200g) granulated sugar
• 2½ tsps baking powder
• ¾ tsp salt
• 4 extra-large eggs
• Zest of 2 oranges, finely grated

For the Frosting:

• 9½ ounces (270g) orange chocolate, broken into pieces
• ⅔ cup (150g) salted butter, softened
• 2 cups (250g) confectioners’ sugar, sifted
• 1.5 ounces (50g) orange chocolate, roughly chopped

Instructions

Make the Cake:

Prepare the Oven and Tins:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake tins with parchment paper.

Mix the Dry Ingredients:

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Stir in the granulated sugar until combined.

Incorporate the Wet Ingredients:

Add the chilled buttery spread, eggs, and orange zest to the dry mixture. Use an electric mixer to blend everything until smooth and creamy.

Bake the Cakes:

Divide the batter evenly between the prepared tins, smoothing the tops with a spatula. Bake for 25–30 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

Melt the Orange Chocolate:

Place the orange chocolate pieces in a heatproof bowl and melt them over a pot of simmering water. Stir occasionally until smooth, then let it cool slightly.

Prepare the Buttercream:

In a large bowl, beat the softened butter until light and fluffy. Gradually add the confectioners’ sugar and continue beating until smooth. Mix in the melted chocolate until fully incorporated.

Assemble the Cake:

Layer and Frost:

Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Add the second cake layer and cover the top and sides with the remaining frosting.

Decorate:

Sprinkle the roughly chopped orange chocolate over the top for a decorative and flavorful finishing touch.

Mary Berry Chocolate Orange Cake

This cake is the perfect blend of rich chocolate and zesty orange, creating a flavor combination that’s truly unforgettable.

Print Recipe Pin Recipe

Servings: 10

Course: Dessert

Cuisine: British

Calories: 450

Ingredients Method

Ingredients

  

For the Cake:

• 1½ cups 200g all-purpose flour
• 1 cup 225g buttery spread, chilled
• ⅓ cup 30g cocoa powder
• 1 cup 200g granulated sugar
• 2½ tsps baking powder
• ¾ tsp salt
• 4 extra-large eggs
• Zest of 2 oranges finely grated

For the Frosting:

• 9½ ounces 270g orange chocolate, broken into pieces
• ⅔ cup 150g salted butter, softened
• 2 cups 250g confectioners’ sugar, sifted
• 1.5 ounces 50g orange chocolate, roughly chopped

Method

 

Make the Cake:

1. Prepare the Oven and Tins:
2. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake tins with parchment paper.
3. Mix the Dry Ingredients:
4. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Stir in the granulated sugar until combined.
5. Incorporate the Wet Ingredients:
6. Add the chilled buttery spread, eggs, and orange zest to the dry mixture. Use an electric mixer to blend everything until smooth and creamy.
7. Bake the Cakes:
8. Divide the batter evenly between the prepared tins, smoothing the tops with a spatula. Bake for 25–30 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. Melt the Orange Chocolate:
2. Place the orange chocolate pieces in a heatproof bowl and melt them over a pot of simmering water. Stir occasionally until smooth, then let it cool slightly.
3. Prepare the Buttercream:
4. In a large bowl, beat the softened butter until light and fluffy. Gradually add the confectioners’ sugar and continue beating until smooth. Mix in the melted chocolate until fully incorporated.

Assemble the Cake:

1. Layer and Frost:
2. Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Add the second cake layer and cover the top and sides with the remaining frosting.
3. Decorate:
4. Sprinkle the roughly chopped orange chocolate over the top for a decorative and flavorful finishing touch.

Nutritional Information (per slice, serves 12)

• Calories: 450
• Protein: 6g
• Fat: 28g
• Carbohydrates: 48g
• Sugar: 30g
• Fiber: 3g

For another irresistible treat, be sure to explore our Mary Berry Chocolate Victoria Sandwich Recipe. They’re every bit as satisfying as our Mary Berry Chocolate Orange Cake.

Conclusion

Mary Berry Chocolate Orange Cake is the ultimate dessert for anyone who loves the combination of chocolate and citrus. The moist sponge, paired with the creamy orange chocolate frosting, creates a cake that’s both indulgent and refreshing. Perfect for special occasions or just to treat yourself, this recipe is one you’ll want to make again and again. Happy baking!