It’s not a secret that I like to watch Mary Berry bake all those 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.
One of the challenges of trying to make recipes from “across the pond” is they use the metric system. Secondly, they use words like “sponge” or "soggy bottom" to describe the cake.
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.
💭 Self Rising Flour
Self-rising flour is flour with the baking powder and a bit of salt already added. If you don't have access to self-rising flour you can make your own by adding 1 ½ teaspoon of baking powder and a ¼ teaspoon to 1 cup of All Purpose Flour.
The good news is that I did all the conversion work for Mary Berry’s Chocolate Orange Cake. 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 you should go ahead and give it a shot!
If you love Mary Berry recipes, make sure you check out her Spiced Orange Cake. For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make Mary Berry's Chocolate Orange Cake: Unsalted Butter, Cocoa Powder, Water, Eggs, Milk, Self Rising Flour, Baking Powder, Baking Sugar, Orange Zest, Apricot Jam, Heavy Cream and Semi-Sweet Bakers Chocolate.
🥣 How to Make Mary Berry's Chocolate Orange Cake
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 a toothpick comes out clean.
Remove from tins and let cool completely on a 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 the second layer on top of the 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.
Mary Berry's Chocolate Orange Cake
Ingredients
CAKE
- 7 Tbsp Unsalted Butter, Softened
- ¼ Cup Unsweetened Cocoa Powder
- ⅓ Cup Boiling Water
- 3 Large Eggs
- 4 Tbsp Milk
- 1 Cup Self Rising Flour
- 1 Tsp Baking Powder
- 1 ½ Cups Baking Sugar
- 1 Orange Zest
ICING & FILING
- 3 Tbsp Apricot Jam
- ¾ Cup Heavy Cream
- 6 oz Semi-Sweet Bakers Chocolate, Chunks
Instructions
- 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
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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