Chocolate Orange Cake

13 March 2013



It was the hubby's birthday on Friday and he's now the grand old age of 32. Let's do the maths... I'm 37 so he's five years younger than me which makes him my toy boy! It's no wonder I'm obsessed with beauty products and trying to keep myself looking young.

Anyway, I made him his first ever birthday cake. Well, the first birthday cake I've ever made for him.

Can you guess what sort of cake it was?! My chocolate orange cupcakes recipe is one of my most popular posts. Words can't describe how much I adore chocolate orange so I'll admit this cake was partly for me. For me the only thing better than chocolate cake is chocolate orange cake.

So I started to look for a recipe. And I looked... and I looked. Nothing. Not one single recipe for chocolate orange cake could be found in any of my recipe books. What's wrong with these people! There was a choc orange mousse cake in one book but that wasn't what I wanted.

So I decided to take my new favourite chocolate cake recipe and throw in some orange zest and juice. Simple. It did the job perfectly. 

It's rich and moist with a mega-chocolatey flavour plus that distinctive orange undertone. I used regular ganache but maybe next time I would try adding some orange flavour to that too. Is it even possible to add orange zest and juice to ganache? I don't know if it would work. Help me out if you know. Maybe I'll just give it a go and see what happens.

Chocolate Orange Cake

Serves 12
Preparation time 20 minutes
Cooking time 30 minutes

50g cocoa powder
6 tablespoons boiling water
3 large eggs
100g softened butter
275g caster sugar
50ml whole milk
175g self raising flour
1 rounded teaspoon baking powder
Zest and juice of 1 orange

Ganache
200g plain chocolate
100g milk chocolate
300ml double cream

1 whole Terry's chocolate orange

Preheat oven to 180C {350F} gas mark 4. Grease two 20cm {8inch} deep cake tins and line the bases with baking paper.

Sift the cocoa powder into a large bowl, add the boiling water and mix together until a smooth paste forms. Add the eggs, butter, sugar, milk, orange zest and juice and beat with a hand held electric mixer until fully combined. Sift in the flour and baking powder and beat again until the mixture becomes a smooth thickish batter.

Divide the mixture equally between the prepared tins and pop in the oven for 25-30 minutes. The cakes will be ready when a skewer instered in the middle comes out clean and when gently pressed with a finger, the cake springs back. Leave to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.

Make the ganache. Break or chop the chocolate into small pieces. Gently heat the cream in a saucepan until it starts to bubble, remove from the heat, then add the chocolate and stir like crazy until the mixture is completely melted and there are no chocolate lumps left. Leave to cool for about 2 hours until the mixture has thickened. 

Place one of the cakes onto a plate or cake board. Spread about 1/3 of the ganache onto the cake then place the other cake carefully on top and spread 1/3 of the ganache onto the top and smooth with a pallet knife. Then spread the rest of the ganache around the sides of the cake until it is fully covered. You should have enough ganache to give it a good thickish covering.

Decorate by placing the chocolate orange segments around the edge of the cake. {Try really hard not to eat the segments you have left over. Fail miserably!}



26 comments:

  1. OMG I am drooling at the sight of that cake. You have used my fav chocolate

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    1. Thanks Barbara :) It's my favourite too! I'm working on a recipe for choc orange brownies now! x

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  2. That cake looks so yummy, I bet you it was too, Am I right? I love Terry's Chocolate Orange!

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    1. You're right! its my absolute favourite chocolate too :)

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  3. AS a cake lover this looks divine!

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    1. Thank you, I need to make one again really soon!

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  4. This looks amazing!

    Do you think it would work with a white chocolate and orange buttercream instead of the ganache? Wanted something lighter to cover it for a wedding. WIll try this weekend!

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    1. Oh yes I think white choc & orange buttercream would work beautifully It sounds like my perfect wedding cake! Good luck with your baking, please let me know how it goes :) x

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    2. Well, I made a 3 layer version of this (using extra mixture) for a wedding bake-off with the white choc and orange buttercream, and it worked a treat! Thanks for the recipe, Very tasty :) x

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  5. I make a choc orange cake occasionally. no zest or flavouring. simply grate two bars of terrys choc orange into cake mix along with one ounce cocoa powder.
    Then prepare a ganache using half dark chocolate and half terrys choc orange. the result is just scrummy moist chocolate orange cake

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  6. I make a choc orange cake occasionally. no zest or flavouring. simply grate two bars of terrys choc orange into cake mix along with one ounce cocoa powder.
    Then prepare a ganache using half dark chocolate and half terrys choc orange. the result is just scrummy moist chocolate orange cake

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  7. I'm trying this tonight! To make the ganache orange flavoured without adding liquid I am going to try subbing the 100g milk chocolate with 100g melted terrys chocolate orange. Will let you know if it works!

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  8. Hey I tried this for my nephew's birthday and put fresh oranges on to decorate! It tasted awesome! Thanks for the recipe!

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  9. Hi
    I am going to make your cake on friday for a friends birthday. I was just wondering how the two halves of your cake sit together so well? whenever i put mine together there is a gap between the two edges of the cake so it doesn't look nice and neat like yours x

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    1. Hi, first I make the two cakes level by slicing off the tops if they have come out a bit domed. Then I just make sure I put loads of filling between the two cakes which levels out any 'wonkiness'!

      Hope this helps and good luck with your baking! x

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  10. Thanks. Just one more question. Would the ganache be ok if I made the cake the night before because I am not sure I will have time to make it on the day? X

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    1. Yes the ganache will be fine if you cover the cake with it the night before. If I ever have any left over ganache I pop it in the fridge (it will go very hard) then take it out and leave it for a couple of hours so that it softens and becomes spreadable again. Hope this helps! I'd love to hear/see how your cake turns out :) x

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  11. Hi
    I have made my cake and it is a great success! I have taken some pics on my iPad. I don't know how to upload them how should I send you a pic? X

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    1. That's brilliant! I would love to see some pics you can either email to me mydarlingsandme@gmail.com or upload to Twitter or instagram and tag me @mydarlingsandme

      I can't wait to see it! x

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  12. hi I have emailed you as I am a bit of a technophobe lol x

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  13. I have made this cake a few times now. it is soooooo wonderfuly moist and yummy...i am making it again for my freinds birthday tomorrow. i put a halved strawberries inbetween the choclate segments. it not only tastes devine it looks soooo pretty too....thank you for the recipe

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  14. I have made this cake a few times now. it is soooooo wonderfuly moist and yummy...i am making it again for my freinds birthday tomorrow. i put a halved strawberries inbetween the choclate segments. it not only tastes devine it looks soooo pretty too....thank you for the recipe

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  15. I have made this cake a few times now. it is soooooo wonderfuly moist and yummy...i am making it again for my freinds birthday tomorrow. i put a halved strawberries inbetween the choclate segments. it not only tastes devine it looks soooo pretty too....thank you for the recipe

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  16. I dont often leave comments on recipes that I steal, but I used the sponge part of this recipe today to make cupcakes ( i topped with a orange flavoured buttercream icing) and I have to say not only do I think they taste amazing, but they've gone down a treat with my family, the inlaws and the boys at work! I will definately be storing this recipe for future use!!

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