Mary Berry’s Chocolate Orange Cake

Mary Berry’s Chocolate Orange Cake is a classic. A delicious chocolate cake with a hint of Orange. Worth all the work to make it!

chocolate orange cake

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.

chocolate orange cake

Self-rising flour is flour with 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 1/2 teaspoon of baking powder and a 1/4 teaspoon to 1 cup of All Purpose Flour.

slice of chocolate orange cake

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.

You will need the following ingredients to make Mary Berry’s Chocolate Orange Cake recipe (see recipe card for quantities): 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.

  1. Preheat oven to 350°F.
  2. Line two round 8-inch cake pans with parchment paper. Set aside.
  3. 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!
  4. Pour batter evenly between the two prepared cake tins.
  5. Bake for 20 to 25 minutes or until a toothpick comes out clean.
  6. Remove from tins and let cool completely on a cooling rack.
  7. In a double boiler, combine heavy cream and semi-sweet chocolate. Simmer until melted stirring occasionally. Set aside and let cool completely.
  8. 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 filling between the two layers of cake.
  9. 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.

Printable Recipe Card

Mary Berry’s Chocolate Orange Cake

Mary Berry’s Chocolate Orange Cake

Mary Berry’s Chocolate Orange Cake is a classic. A delicious chocolate cake with a hint of Orange. Worth all the work to make it!
4.55 from 24 votes
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course Dessert
Cuisine British
Servings 10
Calories 221 kcal

Equipment

  • Cake Pan
  • Bowl for Mixing

Ingredients
 

CAKE
  • 7 Tbsp Unsalted Butter, Softened
  • ¼ Cup Unsweetened Cocoa Powder
  • Cup Water, boiling
  • 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 Whipping Cream
  • 6 oz Semi-Sweet 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.

Notes

→ 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 1/2 teaspoon of baking powder and a 1/4 teaspoon to 1 cup of All Purpose Flour.

Nutrition

Calories: 221kcalCarbohydrates: 15gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 95mgSodium: 103mgPotassium: 139mgFiber: 1gSugar: 3gVitamin A: 610IUVitamin C: 2.2mgCalcium: 58mgIron: 0.7mg

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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4.55 from 24 votes (23 ratings without comment)

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One Comment

  1. Janice says:

    This orange chocolate cake is to die for. So moist and so delicious. It was still delicious the next day. Thanks to the chef for posting this recipe.