The first time I made this Chocolate Orange Cake, it caused quite a bit of drama in my house. Everyone wanted the last slice—it’s that good. The cake is a perfect balance of light, citrusy sponge with just enough cocoa to deepen the flavor, topped with a rich, smooth orange chocolate frosting that’s so good, you’d think Terry himself created it.
Honestly, I wasn’t expecting the cold buttery spread (straight from the fridge!) to blend into the batter so easily, but it worked like a charm. The hardest part? Resisting the urge to devour the frosting before the cake even had a chance to cool. Let me walk you through how I nailed it—and the one tweak I’d make next time to bring out even more of that vibrant orange flavor.
Why This Recipe Works So Well
This cake is special because it strikes the perfect balance between chocolate and orange. Many chocolate orange cakes tend to lean too heavily on cocoa, overshadowing the citrus, but this one finds that sweet spot. The sponge itself is lighter than you’d expect from a chocolate cake, thanks to the all-in-one method and the high ratio of eggs to flour.
But the real magic lies in the frosting. The melted orange chocolate, mixed into whipped butter and icing sugar, creates a smooth, rich, glossy texture that holds beautifully. I’ve tried frostings that end up grainy or break, but this one stays perfect—just be careful not to overheat the chocolate.
INGREDIENTS + WHY THEY MATTER
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All-Purpose Flour (175g) – The base of the sponge. Make sure to sift it to avoid lumps.
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Buttery Spread (175g) – Straight from the fridge! I used Stork baking block. It blends quickly and surprisingly well.
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Cocoa Powder (20g) – Just enough to add depth without overpowering the orange.
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Granulated Sugar (175g) – I’ve used caster sugar before, but granulated gives a bit more structure to the cake.
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Baking Powder (2 tsp) – Helps the cake rise and keeps it from being too dense, especially with three eggs.
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Salt (½ tsp) – Balances the sweetness and enhances the citrus flavor.
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Eggs (3 extra-large) – Room temperature eggs are key to getting a fluffy batter.
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Orange Zest (1) – Zest directly over the bowl to capture the fragrant oils.
For the Frosting:
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Orange Chocolate (240g + 35g) – I used Terry’s Chocolate Orange (two segments for topping, the rest melted). It’s divine!
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Salted Butter (125g) – Soft, but not oily. Let it come to room temperature.
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Confectioners’ Sugar (225g) – Sift it to avoid any lumps in the frosting.
Want to Change It Up? Here’s How
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No Orange Chocolate? Use plain milk chocolate and add ½ tsp of orange extract to the frosting.
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Dairy-Free? I tested this with vegan butter and Lindt orange dark chocolate. It worked, though the frosting was slightly softer.
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Make It Boozy? Add 1 tbsp of Grand Marnier or Cointreau to the cake batter for an extra grown-up twist.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Frosting turned grainy | Chocolate was too hot | Let the chocolate cool slightly before adding it to the butter. |
| Cake cracked on top | Oven too hot or overbaked | Bake at 160°C fan and check at 22 minutes. |
| Not orangey enough | Orange was underripe or zest too light | Use a fragrant orange and zest generously. |
| Frosting slid off | Cakes were still warm | Let the cake layers cool completely before assembling. |
HOW TO MAKE MARY BERRY’S CHOCOLATE ORANGE CAKE
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Prep the Tins – Preheat the oven to 180°C (160°C fan). Grease and line two 8-inch sandwich tins.
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Mix the Batter – Add all cake ingredients to a large bowl. Beat with an electric mixer for 1½-2 minutes until light and fluffy.
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Bake – Divide the batter evenly between the tins and bake for 25 minutes, or until risen and springy. Cool in the tins for 10 minutes, then transfer to a wire rack.
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Melt the Chocolate – Gently melt 200g of orange chocolate over a pan of simmering water, stirring occasionally. Set aside to cool slightly.
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Make the Frosting – Beat the softened butter with confectioners’ sugar until fluffy. Add the melted chocolate and beat until smooth.
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Assemble – Spread half of the frosting on one layer, top with the second layer, then frost the top.
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Decorate – Roughly chop the remaining 35g of chocolate and scatter it over the top for extra flair.
TIPS FROM MY KITCHEN
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I prefer using a citrus zester over a box grater for zesting—it extracts more oils and leaves the bitter pith behind.
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I keep a Terry’s Chocolate Orange in the fridge just for grating on top—it looks impressive and tastes amazing.
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My oven tends to run hot, so I check the cake at 22 minutes and rotate the tins halfway through for even baking.
STORAGE + SERVING
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Room Temp: Best on the day of baking, but will keep for 2-3 days in a cool, dry place.
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Fridge: Will last 4-5 days. Just bring it back to room temperature before serving so the frosting softens.
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Freezer: Slice the cake, wrap in cling film, and freeze for up to 3 months. Let it thaw for a few hours before serving.
