Mary Berry’s Chocolate Orange Cake

It’s not a secret that I like to watch Mary Berry bake these fabulous desserts. So when I saw her make this Chocolate Orange Cake I just had to get my hands on her recipe and give it a shot. The challenge with trying to make recipes from “across the pond” is a challenge. First, the use of words like “sponge” for the cake and secondly, they use the metric system. Not that I have anything against the metric system but when you are used to cups and tablespoons, using grams and milliliters throws you for a loop.

I love to cook; that’s my passion.

The good news is that I did all the work for you. This cake, while not the easiest to make, is worth the effort. A great chocolate cake with a hint of orange and apricot. I know it looks complicated but go ahead and give it a shot!

If you love Mary Berry recipes, make sure you check out this other recipe from her: Spiced Orange Cake

Mary Berry’s Chocolate Orange Cake

5 from 1 vote

Print Pin Rate

Total Time: 45 minutes

Servings: 10

Category: Dessert

Cuisine: British

Ingredients

CAKE

• 7 Tbsp Unsalted Butter, Softened
• 1/4 Cup Cocoa Powder
• 1/3 Cup Boiling Water
• 3 Large Egg(s)
• 4 Tbsp Milk
• 1 Cup Self Rising Flour
• 1 Tsp Baking Powder
• 1 1/2 Cups Baking Sugar
• 1 Orange Zest

ICING & FILING

• 3 Tbsp Apricot Jam
• 3/4 Cup Heavy Cream
• 6 oz Semi-Sweet Bakers Chocolate, Chunks

How to make this Recipe

• Preheat oven to 350°F.
• Line two round 8 inch cake pans with parchment paper. Set aside.
• In a large mixing bowl, add cocoa powder and boiling water. Mix to a paste. Add all the remaining cake ingredients and mix well. Make sure you don’t over mix!
• Pour batter evenly between the two prepared cake tins.
• Bake for 20 to 25 minutes or until toothpick comes out clean.
• Remove from tins and let cool completely on cooling rack.
• In a double boiler, combine heavy cream and semi-sweet chocolate. Simmer until melted stirring occasionally. Set aside and let cool completely.
• Spread apricot jam on the top of both cake layers. Spread half the icing on top of one layer. Place second layer on top of other layer. You should now have apricot jam and chocolate filing between the two layers of cake.
• Use the remaining chocolate icing to frost the top of the cake.,Optionally you can cover the top of the cake with chocolate swirls or chunks.

Nutrition

Calories: 221kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 103mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 12.2% | Vitamin C: 2.7% | Calcium: 5.8% | Iron: 4%

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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