Mary Berry Chocolate Orange Cake Recipe

This Mary Berry chocolate orange cake recipe produces a deeply moist chocolate sponge, laced with fresh orange zest, and finished with a glossy chocolate orange icing that sets to a soft, gentle sheen.

The batter comes together in one bowl using simple store-cupboard ingredients, so it suits a first attempt as well as a practised hand. The crumb stays tender for several days, making it a dependable bake for a weekend treat or an afternoon tea table. From start to finish, it is ready in around 1 hour 20 minutes.

Ingredients

For the sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 50g cocoa powder
• 2 tsp baking powder
• Zest of 2 oranges
• 2 tbsp orange juice
• 1 tsp vanilla extract

For the icing

• 150g dark chocolate, chopped
• 150ml double cream
• Zest of 1 orange
• 1 tbsp orange juice
• 25g unsalted butter, softened

To finish

• Fine strips of orange zest, for decoration
• 25g dark chocolate, grated or curled

How to Make Mary Berry Chocolate Orange Cake

• Prepare the tins and oven: Heat the oven to 180C (160C fan)/Gas 4 and grease and line two 20cm sandwich tins.
• Cream the butter and sugar: Beat the butter and sugar together until pale and fluffy, around three minutes, as this traps air and gives the sponge a lighter rise.
• Add the eggs and flavourings: Beat in the eggs one at a time, then stir through the orange zest, orange juice and vanilla extract.
• Fold in the dry ingredients: Sift in the flour, cocoa powder and baking powder, then fold gently with a large metal spoon; overmixing at this stage can knock out air and leave the sponge dense.
• Divide and bake: Split the mixture evenly between the tins, level the tops, and bake for 25 to 28 minutes until well risen and springy to the touch.
• Cool completely: Leave the cakes in their tins for five minutes, then turn out onto a wire rack and cool fully before icing, otherwise the icing will slide straight off.
• Make the ganache: Heat the cream until just steaming, pour over the chopped chocolate, and stir until smooth and glossy before beating in the butter, orange zest and juice.
• Assemble and finish: Sandwich the two sponges together with a layer of ganache, spread the remainder over the top, and scatter with orange zest strips and grated chocolate.

Tips for the Best Chocolate Orange Cake

Why did my chocolate orange cake sink in the middle?

This usually means the cake was underbaked or the oven door was opened too early. Test with a skewer in the centre; it should come out clean before the cake leaves the oven.

Why is my sponge dense rather than light?

Overmixing once the flour goes in knocks air out of the batter. Fold just until the flour disappears and stop there.

How do I stop the orange juice from curdling the batter?

Add the juice gradually after the eggs are fully incorporated, and if the mixture looks like it is separating, stir in a spoonful of the flour to bring it back together.

Why did my ganache turn grainy or split?

This happens when the cream is too hot or is poured on too fast. Let the cream cool slightly, pour it over the chocolate in one go, then leave it to stand for a minute before stirring.

How do I get clean, even layers when slicing?

Chill the assembled cake for 20 minutes so the ganache firms up, then use a long serrated knife and a gentle sawing motion.

Serving Suggestions

• Serve with a dollop of lightly whipped cream on the side
• Pair with a strong Earl Grey tea for an afternoon treat
• Add a few segments of fresh orange for a dinner party plate
• Warm a slice gently and serve with a scoop of vanilla ice cream
• Dust with a little extra cocoa powder for a simple finishing touch

Storage

Room temperature

Keep the cake in an airtight container away from direct sunlight for up to three days.

Refrigerator

Store in an airtight container in the fridge for up to five days, since the ganache keeps well chilled. Bring slices to room temperature before serving for the best texture.

Freezing

Wrap the un-iced sponge layers tightly in cling film and freeze for up to two months. Defrost overnight at room temperature before icing and serving.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 14g
• Sodium: 160mg

Nutrition values are estimated and can vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use milk chocolate instead of dark chocolate for the icing?

Yes, though the ganache will taste sweeter and set slightly softer, so chill it a little longer before spreading.

Can I make this chocolate orange cake ahead of time?

Yes, bake the sponges a day ahead and store them wrapped at room temperature, then ice on the day you plan to serve.

Can I freeze chocolate orange cake?

Yes, the un-iced sponge freezes well for up to two months; it is best to add the ganache after defrosting.

What size tin works best for this recipe?

Two 20cm sandwich tins give the best rise and bake time; a single deep tin will need longer in the oven.

Can I use orange extract instead of fresh orange?

Fresh zest and juice give a brighter, more natural flavour, but a few drops of orange extract can be used in a pinch.

Conclusion

This Mary Berry chocolate orange cake recipe brings together a moist, cocoa-rich sponge and a bright citrus lift, finished with a smooth ganache that sets to a soft, glossy coat. It is a straightforward bake that rewards care at the mixing and cooling stages rather than any special skill.

The recipe makes one 20cm layered cake, giving around 10 to 12 generous slices, perfect for sharing. If you enjoyed this, you might also like the mary berry wholemeal scones recipe. Give this cake a try and leave a comment below with how it turned out.

Mary Berry Chocolate Orange Cake Recipe

Recipe by Ava TaylorCourse: CakeCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

28

minutes

Calories

390

kcal

Total time

1

hour 

20

minutes

A moist, one-bowl chocolate sponge laced with fresh orange zest and finished with a glossy chocolate orange ganache. This beginner-friendly bake is ideal for afternoon tea or a weekend treat.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 50g cocoa powder

• 2 tsp baking powder

• zest of 2 oranges

• 2 tbsp orange juice

• 1 tsp vanilla extract

• 150g dark chocolate, chopped

• 150ml double cream

• zest of 1 orange

• 1 tbsp orange juice

• 25g unsalted butter, softened

• fine strips of orange zest, for decoration

• 25g dark chocolate, grated or curled

Instructions

• Heat the oven to 180C (160C fan)/Gas 4 and grease and line two 20cm sandwich tins.
• Beat the butter and sugar together until pale and fluffy, around three minutes.
• Beat in the eggs one at a time, then stir through the orange zest, orange juice and vanilla extract.
• Sift in the flour, cocoa powder and baking powder, then fold gently with a large metal spoon.
• Split the mixture evenly between the tins, level the tops, and bake for 25 to 28 minutes until well risen and springy to the touch.
• Leave the cakes in their tins for five minutes, then turn out onto a wire rack and cool fully before icing.
• Heat the cream until just steaming, pour over the chopped chocolate, and stir until smooth before beating in the butter, orange zest and juice.
• Sandwich the two sponges together with a layer of ganache, spread the remainder over the top, and scatter with orange zest strips and grated chocolate.

Notes

• Test with a skewer in the centre before removing from the oven to avoid a sunken middle.
• Fold in the flour just until combined to keep the sponge light rather than dense.
• Add orange juice gradually after the eggs to prevent the batter from curdling.
• Let the cream cool slightly before pouring over the chocolate to avoid a grainy ganache.
• Chill the assembled cake for 20 minutes before slicing for clean, even layers.
• Store in an airtight container at room temperature for up to three days.