Mary Berry Chocolate Orange Cake Recipe [Tips & Tricks]

If you’re a fan of rich, decadent flavors that blend the smoothness of chocolate with a citrusy twist, then Mary Berry’s chocolate orange cake is an absolute must-try!

This recipe combines the comforting, melt-in-your-mouth texture of a classic chocolate cake with the zingy brightness of orange, creating a perfectly balanced treat that will satisfy both chocolate lovers and citrus fans alike. Not only is it delicious, but Mary Berry’s foolproof instructions make it easy to bake at home, ensuring a showstopper dessert that’s sure to impress at any occasion. Trust me, once you try this cake, you’ll be hooked!

Mary Berry Chocolate Orange Cake Recipe

Ingredients Needed

To make Mary Berry’s Chocolate Orange Cake, you will need a range of simple, yet essential ingredients that bring together the perfect balance of flavors. The key to this cake is its rich, chocolatey base and the zesty, refreshing hint of orange. Here’s a detailed look at what you’ll need:

• Self-raising flour (225g): The base for this cake is a light, airy texture, which is achieved by using self-raising flour. The leavening agents in the flour will help the cake rise, giving it that perfect fluffiness.
• Caster sugar (225g): This fine sugar dissolves easily and blends seamlessly into the cake batter. It will add the sweetness that balances the slight tang of the orange zest.
• Butter (225g): Softened butter adds richness and moisture to the cake. Be sure to let it come to room temperature before mixing so that it integrates smoothly into the batter.
• Cocoa powder (50g): A high-quality cocoa powder brings a deep, intense chocolate flavor to the cake. It’s essential to use unsweetened cocoa to avoid an overly sweet cake.
• Eggs (3 large): Eggs help bind all the ingredients together and provide structure and moisture. They also contribute to the cake’s light and fluffy texture.
• Orange zest (from 2 oranges): This is where the real magic happens. The zest provides a fresh, citrusy aroma that complements the richness of the chocolate, offering a delightful contrast in every bite.
• Milk (2 tablespoons): A small amount of milk helps thin out the batter to the right consistency, making it easier to mix and pour while ensuring a moist crumb.
• Baking powder (1 teaspoon): A bit of baking powder helps to further support the rise of the cake, ensuring it stays light and airy.
• Orange juice (from 1 orange): The juice adds a bit of moisture and an extra punch of citrus flavor to the cake, deepening the orange essence throughout.
• Dark chocolate (for the ganache, optional, 100g): The ganache adds an extra layer of chocolatey goodness to the cake, enhancing its flavor and giving it a glossy, elegant finish.

Equipment Needed

Having the right tools on hand can make all the difference when baking, and Mary Berry’s Chocolate Orange Cake is no exception. Here’s a list of equipment you’ll need:

• Two 20cm (8-inch) round cake pans: The ideal size for this cake, these pans will ensure your cake layers bake evenly. Grease and line them with parchment paper for easy removal.
• Mixing bowl (large): A spacious mixing bowl is necessary to combine the dry and wet ingredients thoroughly. You’ll need enough room to fold everything together without spilling over the sides.
• Electric mixer or whisk: While you can mix by hand, an electric hand mixer or stand mixer will speed up the process and give your cake the proper texture. It’s essential for beating the butter and sugar together and for creating a smooth batter.
• Measuring cups and spoons: Accuracy is key when baking, so having a set of measuring cups and spoons will help ensure that you’re adding the right quantities of each ingredient.
• Spatula or spoon: A rubber spatula or wooden spoon is perfect for scraping down the sides of the bowl and ensuring every bit of the batter is well-mixed.
• Cooling rack: Once baked, the cake layers need to cool completely before icing. A cooling rack allows air to circulate around the cake, preventing it from getting soggy and helping it cool evenly.
• Piping bag (optional): If you’d like to decorate the cake with an elegant swirl of ganache or frosting, a piping bag can help create clean, decorative lines.
• Sharp knife or cake leveler: To assemble the cake, you may want to level the layers for an even finish. A sharp knife or cake leveler ensures clean cuts and a professional look.
• Pastry brush (optional): If you want to brush some orange syrup or glaze over the cake for an extra citrusy kick, a pastry brush will do the job perfectly.

How To Make Mary Berry’s Chocolate Orange Cake

Now that you have your ingredients and equipment, it’s time to dive into the method. Making Mary Berry’s Chocolate Orange Cake is a straightforward process that requires a bit of patience and attention to detail, but the results are absolutely worth it. Here’s a step-by-step guide:

1. Prepare The Pans And Preheat The Oven

Start by preheating your oven to 180°C (350°F), or 160°C (320°F) for a fan-assisted oven. Grease two 20cm round cake pans with butter or non-stick spray, then line the bottoms with parchment paper to ensure easy removal once baked.

2. Make The Batter

In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer or a whisk until the mixture is light and fluffy. This step is crucial as it helps to incorporate air into the batter, leading to a lighter cake.

Once the butter and sugar are combined, add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl occasionally to ensure everything is well-mixed.

Next, sift the self-raising flour, cocoa powder, and baking powder into the bowl. Gently fold these dry ingredients into the wet mixture using a spatula or spoon, alternating with the milk and orange juice. Add the orange zest at this stage as well, folding it in until evenly distributed.

3. Bake The Cake

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure they bake evenly.

Place the pans in the center of the preheated oven and bake for 25-30 minutes. To check if the cakes are done, insert a skewer into the center of each cake; if it comes out clean, they are ready.

4. Cool The Cakes

Once baked, remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then, turn them out onto a cooling rack to cool completely. This prevents them from becoming soggy and helps maintain their structure for icing.

5. Prepare The Ganache (Optional)

While the cakes are cooling, prepare the ganache. Chop the dark chocolate into small pieces and heat the cream in a small saucepan over medium heat until it just begins to simmer.

Pour the hot cream over the chocolate and stir gently until smooth and glossy. Let the ganache cool slightly before drizzling or piping it over the cake.

6. Assemble The Cake

Once the cakes have cooled completely, level them with a sharp knife or cake leveler if necessary. Place one layer on a serving plate, and spread a layer of ganache or frosting on top. Place the second layer on top, then cover the entire cake with more ganache, ensuring an even, smooth finish.

7. Decorate (Optional)

For extra flair, garnish the cake with chocolate shavings, orange slices, or a sprinkle of grated orange zest. You can also pipe additional ganache or whipped cream for a more decorative touch.

Expert Tips

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps them blend together more smoothly, creating a light and fluffy texture in the batter.
• Don’t Overmix: Once you add the dry ingredients, mix the batter gently. Overmixing can result in a dense, heavy cake. Stir just until everything is combined.
• Use High-Quality Cocoa: The cocoa powder you use can make a significant difference in the flavor of your cake. Go for a high-quality, unsweetened cocoa for the best results.
• Check Oven Temperature: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to make sure your oven is at the right temperature. You don’t want the cake to bake too quickly or too slowly.
• Let the Cake Cool Completely: Always allow the cakes to cool fully before icing. If the cakes are still warm, the icing will melt and slide off, leading to a messy finish.

Mary Berry’s Chocolate Orange Cake is a timeless recipe that combines the rich indulgence of chocolate with the refreshing zing of orange. The cake is simple to make yet delivers an impressive, moist, and flavorful dessert perfect for any occasion.

By following the detailed steps and incorporating expert tips, you can achieve a show-stopping cake that will surely impress friends and family. Whether served for a celebration or as an afternoon treat with a cup of tea, this cake is a delightful balance of flavors that showcases the perfect pairing of chocolate and orange.

Easy Recipe Variations For Mary Berry’s Chocolate Orange Cake

Mary Berry’s Chocolate Orange Cake is already a deliciously rich and indulgent dessert, but one of the best aspects of baking is the ability to get creative and tailor recipes to suit different tastes. With just a few simple tweaks, you can elevate this classic cake to suit various occasions, dietary preferences, or even just personal flair. Here are some easy recipe variations to try:

1. Adding a Hint of Espresso:
To enhance the flavor profile, you can add a touch of espresso powder or strong coffee to the cake batter. The bitterness of the coffee balances the sweetness of the chocolate and orange, deepening the overall flavor and providing a subtle layer of richness. Just a teaspoon of instant coffee dissolved in a tablespoon of water will suffice for a mild but noticeable difference.

2. Using Dark Chocolate:
If you prefer a less sweet, more intense chocolate flavor, swap the milk chocolate for dark chocolate. A high-quality dark chocolate with around 70% cocoa content will bring a richer, slightly bitter note to the cake, creating a perfect contrast with the sweet citrusy flavor of the orange. It also adds an air of sophistication, making it suitable for more adult palates.

3. Incorporating Candied Orange Peel:
For a burst of texture and a more pronounced orange flavor, try adding candied orange peel to the batter or using it as a garnish. The chewy, sugary strips of orange peel complement the cake’s fresh citrus taste while adding a unique twist and a bit of fun crunch. You can either make your own candied peel or buy it from a specialty store.

4. Swapping the Flour:
For a gluten-free option, substitute the all-purpose flour with a good gluten-free flour blend. Many blends include rice flour or almond flour, which will give the cake a slightly denser, moist texture. Be sure to also include a binding agent, like xanthan gum, to help with the structure.

5. Adding a Splash of Liqueur:
For an adult variation, consider adding a splash of orange liqueur, like Cointreau or Grand Marnier, into the batter or even brushing it onto the baked cake layers for a subtle boozy infusion. This elevates the cake, creating a more sophisticated dessert for a dinner party or special occasion.

6. Citrus Variations:
While orange is the star of this recipe, feel free to experiment with other citrus fruits. Lemon zest can be swapped for the orange zest for a lighter, more zesty flavor, or you could combine both orange and lemon for a layered citrus experience. You can even throw in a bit of lime zest to add complexity.

7. Vegan Version:
For a vegan alternative, you can easily replace eggs and butter with plant-based substitutes. Use flaxseed meal or chia seeds mixed with water as an egg replacement, and swap the butter for coconut oil or a vegan margarine. Use a plant-based milk like almond or soy milk instead of cow’s milk. This variation ensures everyone can enjoy the cake, regardless of dietary restrictions.

Best Practices To Store Leftovers

After enjoying a generous slice (or two) of Mary Berry’s Chocolate Orange Cake, there’s bound to be some leftover. Properly storing the cake ensures that its moistness and flavors are preserved for a few days, allowing you to enjoy it for a longer period of time.

1. Let the Cake Cool Completely:
Before storing, allow the cake to cool completely at room temperature. If you store it while still warm, the trapped moisture can cause it to become soggy, and the texture may deteriorate more quickly.

2. Wrap the Cake Tightly:
To maintain the cake’s moisture, wrap it tightly in plastic wrap or store it in an airtight container. If the cake has frosting, ensure the frosting layer isn’t exposed to air directly, as this can cause it to dry out or harden. Wrapping the cake or placing it in a container helps to retain the cake’s softness and prevents it from absorbing any unwanted odors from your refrigerator.

3. Room Temperature vs. Refrigeration:
If you plan on consuming the leftovers within a couple of days, you can keep the cake at room temperature. The cake will stay fresh for up to 2-3 days if stored in an airtight container at room temperature. However, if you want it to last a bit longer, refrigeration is a good option. The cake will stay fresh for up to 5 days in the fridge, though refrigeration can cause the cake to lose some of its moistness and may make the texture slightly firmer.

4. Freezing for Longer Storage:
To extend the shelf life of your cake even further, freezing is the way to go. Wrap individual slices or the whole cake in plastic wrap and foil, ensuring that it is tightly sealed to prevent freezer burn. When freezing the cake, make sure it’s fully cooled and well-protected from air exposure. The cake can be stored in the freezer for up to 3 months. When ready to enjoy, simply allow the cake to thaw at room temperature or in the fridge overnight.

5. Frosting Storage:
If you have leftover frosting or glaze, it should also be stored in an airtight container and refrigerated. Most chocolate orange frostings will last for up to a week when properly stored. Before using again, you may want to gently rewhip the frosting to restore its fluffy texture.

What Goes Well With Chocolate Orange Cake

Mary Berry’s Chocolate Orange Cake is a showstopper all on its own, but pairing it with the right accompaniments can elevate the overall experience. Whether you’re hosting a tea party, serving dessert at a family gathering, or just enjoying a slice at home, here are some suggestions for what pairs wonderfully with this cake:

1. Fresh Berries:
The bright acidity of fresh berries provides a lovely contrast to the richness of the chocolate and the zest of the orange. Raspberries, strawberries, or blackberries, with their slightly tart flavor, balance the sweetness of the cake perfectly. You can either serve them whole alongside the cake or mash them lightly for a more dramatic presentation.

2. Whipped Cream or Mascarpone:
A dollop of lightly sweetened whipped cream or mascarpone can complement the dense, moist texture of the cake. The creamy texture and subtle sweetness offer a smooth contrast to the cake’s firm crumb. For a bit more sophistication, you can infuse the whipped cream with a hint of vanilla or orange zest to tie in the citrus notes of the cake.

3. Vanilla Ice Cream:
A scoop of vanilla ice cream is always a crowd-pleaser and pairs beautifully with almost any cake. Its cool, creamy texture offers a pleasant contrast to the warmth of the chocolate orange cake. The neutral flavor of the vanilla enhances the richness of the cake without overpowering it.

4. Coffee or Espresso:
Chocolate and coffee are a classic pairing, and a cup of freshly brewed coffee or a shot of espresso complements the richness of the chocolate orange cake wonderfully. The bitterness of the coffee balances the sweetness of the cake and enhances the chocolate flavors. If you prefer something a bit lighter, an espresso martini might provide a fun, cocktail-inspired twist.

5. Chocolate Sauce:
For those who love an extra dose of chocolate, drizzling a warm, velvety chocolate sauce over a slice of cake is pure indulgence. You can make a simple ganache or a rich chocolate syrup for a decadent finish. The sauce can be poured over the cake just before serving for added flair.

6. Citrus Sorbet:
If you want to add a refreshing and lighter contrast to the richness of the cake, citrus sorbet, especially orange or lemon, makes for a fantastic pairing. The sorbet’s icy, slightly tart nature refreshes the palate and balances the flavors of the cake in a delightful way.

Conclusion

Mary Berry’s Chocolate Orange Cake is a decadent treat that effortlessly combines the deep, comforting flavor of chocolate with the zesty brightness of orange. Its rich, moist texture and the tantalizing interplay between sweet and citrus make it an ideal dessert for any occasion, whether it’s a simple afternoon tea or a grand celebration.

Experimenting with variations-like adding espresso, using dark chocolate, or making it vegan-lets you personalize the cake to your taste or dietary needs, ensuring it remains an adaptable favorite for everyone. Proper storage practices, such as wrapping it tightly and refrigerating or freezing leftovers, will help keep the cake fresh for days, ensuring that every bite is as indulgent as the first.

When paired with complementary sides like fresh berries, whipped cream, or a cup of coffee, the chocolate orange cake reaches new heights, offering a truly satisfying dessert experience. Whether served at a dinner party or enjoyed on a quiet afternoon, Mary Berry’s Chocolate Orange Cake will never fail to impress, leaving everyone asking for seconds.

FAQs

What Ingredients Do I Need For Mary Berry’s Chocolate Orange Cake?

For Mary Berry’s chocolate orange cake, you will need ingredients such as self-raising flour, cocoa powder, baking powder, caster sugar, butter, eggs, milk, orange zest, and dark chocolate. Additionally, the recipe calls for orange juice for the icing.

Can I Use A Different Type Of Chocolate For Mary Berry’s Chocolate Orange Cake?

Yes, you can use milk chocolate or white chocolate as a substitute for dark chocolate in the cake. However, this will alter the flavor balance, so make sure to adjust the sweetness if you use milk or white chocolate.

Can I Make Mary Berry’s Chocolate Orange Cake Gluten-free?

Yes, you can make the cake gluten-free by substituting the self-raising flour with a gluten-free flour blend. Ensure you also check that all other ingredients, like baking powder and cocoa, are certified gluten-free.

How Can I Make Mary Berry’s Chocolate Orange Cake More Orangey?

To make the cake more orangey, you can increase the amount of orange zest used in the batter. Additionally, adding a bit of orange extract or a splash of orange liqueur to the icing can intensify the orange flavor.

How Do I Store Mary Berry’s Chocolate Orange Cake?

Store Mary Berry’s chocolate orange cake in an airtight container at room temperature for up to 3-4 days. If you need to keep it longer, you can refrigerate the cake, but let it come to room temperature before serving.

Can I Freeze Mary Berry’s Chocolate Orange Cake?

Yes, you can freeze the chocolate orange cake. Make sure to wrap it well in cling film and foil, or place it in an airtight container.

It can be frozen for up to 3 months. Thaw it in the fridge before serving.

What Is The Best Way To Ice Mary Berry’s Chocolate Orange Cake?

For the icing, melt dark chocolate and mix it with orange juice to create a smooth ganache. Pour the ganache over the cooled cake and spread it evenly. You can also decorate with additional orange zest or slices for extra flair.

How Long Does It Take To Bake Mary Berry’s Chocolate Orange Cake?

Mary Berry’s chocolate orange cake usually takes around 25-30 minutes to bake at 180°C (350°F) for a conventional oven. The cake is done when a skewer inserted into the center comes out clean.

Can I Add Other Ingredients Like Nuts Or Dried Fruit To Mary Berry’s Chocolate Orange Cake?

Yes, you can add nuts like chopped hazelnuts or walnuts to the cake batter for added texture and flavor. Dried fruits like cranberries or raisins would also pair nicely with the chocolate and orange.

Is Mary Berry’s Chocolate Orange Cake Suitable For Vegetarians?

Yes, Mary Berry’s chocolate orange cake is suitable for vegetarians, as it uses standard dairy and eggs without any meat-based products. However, if you’re making it for a vegan diet, you will need to find suitable substitutions for the eggs and dairy products.