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Mary Berry Chocolate Orange Cake

Mary Berry Chocolate Orange Cake

Mary Berry's chocolate orange cake is a showstopping bake — deeply chocolatey sponge, silky chocolate orange ganache, and a beautiful finish.
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Prep Time 35 minutes
Cook Time 30 minutes
Cooling & Setting Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 610
Ingredients Method Notes

Ingredients
  

  • Chocolate Orange Sponge:
  • 200 g unsalted butter softened
  • 200 g caster sugar
  • 3 large eggs room temperature
  • 150 g self-raising flour sifted
  • 50 g good-quality cocoa powder sifted
  • 1 tsp baking powder
  • 100 g dark chocolate 70%, melted and cooled
  • Zest of 2 large unwaxed oranges
  • 2 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 3 tbsp whole milk
  • Chocolate Orange Ganache:
  • 300 g dark chocolate 70%, finely chopped
  • 300 ml double cream
  • Zest of 1 large unwaxed orange
  • 25 g unsalted butter room temperature
  • 1 tbsp golden syrup
  • Decoration:
  • Candied orange slices or fresh orange zest curls
  • Cocoa powder for dusting
  • Optional: Terry's Chocolate Orange segments or edible gold leaf

Method
 

  1. Melt dark chocolate for sponge in a bowl over barely simmering water. Cool to room temperature.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  3. Beat butter and caster sugar for 4–5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well. Beat in vanilla and orange zest.
  5. Fold in cooled melted chocolate until fully incorporated.
  6. Sift in flour, cocoa, and baking powder. Add orange juice and milk. Fold gently until just combined.
  7. Divide between tins. Bake 25–30 minutes until skewer comes out clean. Cool completely on a wire rack.
  8. For ganache: pour hot cream over finely chopped chocolate. Add orange zest and golden syrup. Stand 2 minutes then stir from centre outwards until smooth. Add butter and stir until glossy. Cool at room temperature until spreadable, about 30–45 minutes.
  9. Sandwich sponges with ganache. Pour remaining ganache over top and spread over sides. Decorate with orange slices and a dusting of cocoa. Leave to set 30 minutes before slicing.

Notes

Use 70% dark chocolate for the best depth of flavour.
Always cool melted chocolate before adding to batter.
Do not refrigerate the ganache to speed up setting — cool at room temperature.
Chop chocolate finely for a smooth, lump-free ganache.
Bring refrigerated cake to room temperature 45 minutes before serving.
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