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Mary Berry Chocolate Orange Cake Recipe

Mary Berry Chocolate Orange Cake recipe
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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.

Ingredients

Scale

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

Instructions

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 mixture evenly between 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 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-orange-cake/