- Home
- Recipes
- Baking and desserts
- Chocolate orange cake
Chocolate orange cake
- Amanda James
Published: April 20, 2020 at 11:48 AM
Save recipe
Serves 8-10
Easy
Total time: 1 hr and 10 mins
+ cooling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Treat yourself to this indulgent chocolate cake laced with orange curd and zest, slathered with moreish chocolate orange buttercream
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Bake this impressive chocolate orange cake recipe then try our chocolate orange cheesecake, chocolate fudge cake, easy chocolate cake or chocolate drip cake. Looking for something lighter? Try our healthy chocolate cake.
For easy cake recipes, check out our vanilla cake, carrot cake, orange drizzle cake and coffee cake.
Ingredients
Nutrition
-
300g self-raising flour
-
100g cocoa powder
-
1 tsp baking powder
-
300g salted butter
-
150g soft light brown sugar
-
150g light muscovado sugar
-
4 large eggs
-
1 tsp vanilla extract
-
150ml whole milk
-
3 zested, 2 juiced oranges
-
100g dark chocolate
melted and cooled
-
100g orange curd
-
orange zest
to serve
-
chocolate curls
to serve
BUTTERCREAM
-
450g icing sugar
sifted
-
150g unsalted butter
cubed and softened
-
200g mascarpone
-
50g dark chocolate
melted and cooled a little
-
1 orange
juiced
Nutrition: per serving
- kcal1034
- fat58g
- saturates35.6g
- carbs114.3g
- sugars88.1g
- fibre4.1g
- protein11.5g
- salt1.1g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Line 2 x 20cm deep springform cake tins with baking paper.
-
step 2
Stir the flour, cocoa and baking powder in a bowl. In a separate bowl, beat together the butter and sugars with electric beaters until light and fluffy. Add the eggs one by one followed by the vanilla extract and whole milk. Add 2 spoonfuls of the flour mix if it starts to curdle.
-
step 3
Fold the flour mixture into the batter until just combined. Stir in the orange juice and zest and the cooled melted chocolate. Divide the mixture between the tins and bake for 30-40 minutes or until a skewer inserted into the middles comes out clean. Cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
-
step 4
To make the buttercream, sift the icing sugar into a bowl, add the butter and beat with electric beaters for 5 minutes. Add the mascarpone and beat for 1 minute until smooth and spreadable. Stir through the melted chocolate and orange juice.
-
step 5
Evenly spread 1/2 the buttercream and orange curd on one sponge. Sandwich the cakes together, then spread the rest of the buttercream and curd and chill for 10 minutes. Decorate with chocolate shavings and extra orange zest.
Discover our best chocolate cake recipes...
Authors
Amanda James
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue