Mary Berry Chocolate Orange Cake Recipe

Mary Berry’s Chocolate Orange Cake is a rich, indulgent bake that combines the deep flavour of chocolate with the zesty freshness of orange. Perfect for birthdays, festive gatherings, or afternoon tea, this cake is moist, fragrant, and topped with a luscious chocolate orange icing. It’s a classic Mary Berry creation that balances elegance and simplicity, making it a reliable recipe for any occasion.

What is Mary Berry Chocolate Orange Cake?

This is a light yet indulgent chocolate sponge infused with orange zest and juice, then layered and topped with a glossy chocolate orange icing. Mary Berry’s version ensures the sponge stays soft while the icing enhances the flavour with a citrus twist.

Try Other Mary Berry Recipes

• Mary Berry Milk Chocolate Cake
• Mary Berry Lemon Traybake
• Mary Berry Dairy-Free Chocolate Cake
• Mary Berry Vegetable Soup
• Mary Berry Goulash Soup

Why This Recipe is Worth Trying

• Perfect flavour pairing – Chocolate and orange complement each other beautifully.
• Moist and light sponge – Soft texture that doesn’t feel heavy.
• Easy method – Simple all-in-one mixing technique.
• Impressive finish – Great for celebrations or special teas.
• Versatile – Works as a layer cake, traybake, or cupcakes.

Essential Ingredients to Make Mary Berry Chocolate Orange Cake

For the sponge:

• 175g self-raising flour
• 175g caster sugar
• 175g butter, softened
• 3 large eggs
• 40g cocoa powder
• 1 tsp baking powder
• Zest of 2 oranges
• 2 tbsp orange juice

For the icing:

• 100g milk or dark chocolate, melted
• 75g butter
• 150g icing sugar, sifted
• 2 tbsp orange juice
• Extra orange zest or curls of chocolate, for decoration

Handy Kitchen Tools for Best Results

• Two 20cm sandwich tins
• Electric whisk or stand mixer
• Mixing bowls
• Cooling rack
• Palette knife for icing

Step-by-Step Guide to Making Mary Berry Chocolate Orange Cake

Step 1: Prepare the tins

Preheat oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins.

Step 2: Make the sponge

Place butter, sugar, eggs, flour, cocoa, baking powder, orange zest, and juice into a mixing bowl. Beat until smooth and creamy.

Step 3: Bake the cakes

Divide the mixture evenly between the tins and level the tops. Bake for 20–25 minutes until risen and springy. Cool for 5 minutes, then transfer to a wire rack.

Step 4: Make the icing

Melt the chocolate and butter together, then allow to cool slightly. Beat in icing sugar and orange juice until smooth.

Step 5: Assemble the cake

Spread icing over one sponge, top with the second, and cover the top with the remaining icing.

Step 6: Decorate and serve

Finish with grated orange zest or chocolate curls for a decorative touch. Serve and enjoy.

What I Got Wrong (And How I Fixed It)

• Didn’t zest oranges finely – Left bitter chunks. Using a fine zester solved it.
• Added icing to warm sponge – It melted. Cooling cakes fully fixed this.
• Overmixed batter – Made the sponge dense. Gentle mixing kept it light.

Healthier Ways to Make Mary Berry Chocolate Orange Cake

• Use half wholemeal flour for extra fibre.
• Swap butter for light spread.
• Reduce icing sugar in the frosting.
• Use dark chocolate for less sweetness and more antioxidants.

Ingredient Substitutions for Mary Berry Chocolate Orange Cake

• Orange zest → Lemon zest for a citrus variation.
• Milk chocolate → Dark chocolate for richness.
• Self-raising flour → Plain flour with 1 tsp baking powder.
• Orange juice → A splash of Cointreau for a boozy twist.

Pairing Ideas: What to Serve With Chocolate Orange Cake

• Vanilla ice cream – Creamy and cool.
• Double cream – Light and smooth.
• Fresh berries – Adds colour and tartness.
• Espresso coffee – Balances sweetness.
• Citrus sorbet – Sharp and refreshing.

Expert Tips for Chocolate Orange Cake Success

• Weigh ingredients accurately – Keeps sponge balanced.
• Cool chocolate before adding to icing – Prevents splitting.
• Test with a skewer – Ensures sponge is cooked through.
• Spread icing evenly – Gives a neat finish.
• Decorate just before serving – Keeps topping fresh.
• Serve at room temperature – Brings out the flavours.

Creative Ways to Customize Chocolate Orange Cake

• Add orange marmalade between the layers for extra zing.
• Sprinkle crushed nuts on top for crunch.
• Make a drizzle glaze with icing sugar and orange juice.
• Add a layer of whipped cream for richness.
• Bake as cupcakes with piped orange frosting.

Storing Chocolate Orange Cake the Right Way

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate if filled with cream-based frosting.
• Freeze un-iced sponges for up to 2 months.

How to Reheat Chocolate Orange Cake

• Microwave method – Warm slices for 10–15 seconds.
• Oven method – Heat at 140°C for 5 minutes.
• From frozen – Defrost at room temperature before icing.

Nutritional Breakdown (per serving)

• Calories: ~425 kcal
• Protein: 6g
• Carbohydrates: 49g
• Fat: 23g
• Fibre: 3g
• Sugar: 33g

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FAQs

How do you add orange flavour to a chocolate cake?

Orange flavour can be added by using finely grated orange zest and fresh orange juice in the sponge and icing. For a stronger flavour, add a spoonful of orange extract.

Should chocolate be cooled before mixing into icing?

Yes, melted chocolate should be cooled slightly before combining with butter and icing sugar. If it’s too hot, the icing may split or become grainy.

Can you use dark chocolate instead of milk chocolate in a chocolate orange cake?

Yes, dark chocolate can be used for a richer flavour. Pairing it with orange zest and juice balances the bitterness with citrus freshness.

How do you stop chocolate orange cake from being too dense?

To keep the cake light, beat butter and sugar until pale and fluffy, then fold in flour gently. Avoid overmixing once flour is added.

Wrapping It Up

Mary Berry’s Chocolate Orange Cake is a beautifully balanced bake, marrying the richness of chocolate with the freshness of orange. With its soft sponge, creamy icing, and zesty notes, it’s a recipe that shines at any gathering. Whether for birthdays, tea-time, or a weekend treat, this cake is guaranteed to impress.