Mary Berry’s Chocolate Orange Cake is a delectable dessert that combines the rich, comforting flavors of chocolate with the bright, zesty notes of fresh orange. This cake has become a beloved classic, especially popular for its balance of deep, indulgent chocolate flavor and the refreshing citrus tang from the orange. The cake itself is moist, tender, and light, while the combination of chocolate and orange creates a sophisticated yet accessible treat, perfect for a family gathering, afternoon tea, or special occasions like birthdays.
The idea of pairing chocolate with orange is not new, but Mary Berry’s take on the classic flavor combination is what makes this cake stand out. Known for her ability to create simple yet elevated bakes, Mary Berry achieves a beautiful balance in this recipe. The cake is infused with orange zest and juice, which not only helps in flavoring but also adds a moistness that complements the richness of the chocolate. The chocolate ganache or icing that typically covers the cake further enhances the dessert’s luxuriousness, making each bite a true indulgence.
For anyone looking to bake something that marries traditional flavors with a bit of flair, Mary Berry’s Chocolate Orange Cake is a go-to choice. It’s a cake that feels both homely and indulgent-perfect for a celebratory occasion or just a sweet treat to enjoy with loved ones.
Mary Berry’s Chocolate Orange Cake Recipe
Ingredients Needed
To make Mary Berry’s Chocolate Orange Cake, you’ll need the following ingredients, each contributing to the cake’s rich flavor and texture:
For The Cake
- Butter (about 175g): Butter helps create the soft, crumbly texture in the cake, providing moisture and richness.
- Caster sugar (175g): This helps in sweetening the cake while contributing to its light, airy structure. Caster sugar dissolves better than regular sugar, giving a smoother finish.
- Eggs (3 large): Eggs are essential for structure and moisture. They help bind the ingredients and give the cake its delicate crumb.
- Self-raising flour (225g): Self-raising flour provides the leavening needed to help the cake rise without the addition of extra baking powder.
- Cocoa powder (50g): This adds a deep chocolate flavor to the cake. Choose a high-quality cocoa powder for the richest taste.
- Baking powder (1 tsp): Even though self-raising flour contains baking powder, adding a bit more ensures the cake has the ideal rise.
- Milk (2 tbsp): Milk is added to help create a smooth batter, as well as adding to the moistness of the cake.
- Orange zest (from 1 large orange): The zest is the key to infusing the cake with a bright, citrusy flavor. It adds fragrance and a sharp taste that pairs beautifully with the chocolate.
- Orange juice (2 tbsp): Fresh orange juice intensifies the flavor and contributes to the overall moisture of the cake.
For The Chocolate Ganache Or Icing
- Dark chocolate (200g): Dark chocolate ganache is typically used to create a rich, smooth topping that melts into the cake, adding even more chocolatey goodness.
- Double cream (200ml): The double cream helps to create a smooth and glossy ganache, which is essential for that luxurious finish.
- Orange zest (extra for garnish): A sprinkle of additional orange zest on top adds a fresh, aromatic finish that visually complements the cake’s flavors.
Equipment Needed
When preparing Mary Berry’s Chocolate Orange Cake, you’ll need the following essential equipment to ensure your cake is a success:
- Mixing bowls: Large enough to hold all the ingredients comfortably, you’ll need at least two bowls-one for the dry ingredients and one for the wet ingredients.
- Electric hand whisk or stand mixer: A hand whisk or stand mixer will make it much easier to beat the butter, sugar, and eggs together until light and fluffy.
- Sieve: To sift the flour, cocoa powder, and baking powder together to avoid lumps and to create a smooth batter.
- Measuring spoons and cups: Precise measurements are essential for the success of this recipe, so have your measuring spoons and cups at the ready.
- Citrus juicer and zester: A zester for extracting the orange zest and a juicer to extract the juice from the orange will make this step a breeze.
- Cake tins: Two 8-inch round cake tins are typically used to create a layered cake, though you can adjust this based on the desired shape and size.
- Spatula: To fold the ingredients gently and to spread the icing or ganache evenly across the cake.
- Cooling rack: Once your cake has baked, a cooling rack will help cool it evenly and prevent it from becoming soggy.
- Saucepan (for ganache): A small saucepan to heat the double cream and melt the chocolate for the ganache.
- Offset spatula or butter knife: For smooth and even icing application.
Instructions To Make Mary Berry’s Chocolate Orange Cake
Step 1: Preheat And Prep
Preheat your oven to 180°C (160°C for fan ovens) or 350°F. Grease and line your cake tins with parchment paper to ensure the cake comes out easily after baking.
Step 2: Prepare The Cake Batter
In a large mixing bowl, beat together the softened butter and caster sugar until the mixture becomes light, fluffy, and pale. This will take about 4-5 minutes with an electric mixer. Then, add the eggs one at a time, making sure to beat well after each addition.
In a separate bowl, sift together the self-raising flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Add the orange zest and orange juice to the batter, folding them gently to incorporate. The mixture should be smooth and thick, but not too stiff.
Step 3: Bake The Cake
Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean. Once baked, allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Make The Chocolate Ganache
While the cake cools, prepare the ganache. Heat the double cream in a saucepan over low heat until it just starts to simmer. Remove from the heat and add the chopped dark chocolate. Stir gently until the chocolate has melted and the ganache is smooth and glossy.
Let the ganache cool for a few minutes until it thickens slightly, then spread it over the top of the cooled cake. If you are making a layered cake, sandwich the two cake layers with ganache in between, then cover the top and sides with more ganache.
Step 5: Garnish And Serve
Once the cake is iced, sprinkle additional orange zest on top for a fresh, aromatic touch. Let the ganache set for a few minutes before slicing.
Tips And Tricks
- Room temperature ingredients: Ensure your butter and eggs are at room temperature before starting. This will allow the ingredients to mix more evenly, creating a smooth batter and light texture.
- Zest the orange carefully: Be sure to only zest the outer skin of the orange and avoid the bitter white pith. This will give the cake a fresh citrus flavor without any bitterness.
- Don’t overmix: When folding in the dry ingredients and wet ingredients, mix until just combined. Overmixing can result in a denser cake.
- Ganache thickness: If you want a thicker ganache for a more decadent finish, allow the ganache to cool longer before applying. For a glossier finish, use it while still a bit warm.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness. Allow it to come back to room temperature before serving for the best texture.
Mary Berry’s Chocolate Orange Cake is a timeless classic that beautifully blends the rich decadence of chocolate with the bright freshness of orange. It’s a versatile cake-perfect for celebrations or simply an indulgent afternoon treat. The cake’s moist crumb, paired with the smooth ganache and zesty citrus finish, ensures that each bite is a little slice of heaven.
Whether you’re a seasoned baker or just starting out, this recipe is accessible yet impressive, offering an irresistible balance of flavors that will surely win over anyone who tastes it. With a few tips for success, you’ll be able to recreate this delicious dessert in your own kitchen, sharing it with friends and family, or just enjoying it all for yourself.
Easy Recipe Variations For Mary Berry’s Chocolate Orange Cake
Mary Berry’s Chocolate Orange Cake is already a perfect blend of rich cocoa and citrusy orange, but there are many ways to elevate and personalize this recipe, whether you want to change up the flavors, textures, or just experiment with new ingredients. Here are a few exciting variations you can try to put your own twist on this classic cake:
1. Add A Layer Of Ganache Or Buttercream
For an extra indulgent cake, try layering the cake with a smooth chocolate ganache or a creamy orange-flavored buttercream. To make a simple ganache, melt dark chocolate with a little bit of double cream, stirring until smooth, then pour over the cooled cake. For a buttercream, beat together softened butter, powdered sugar, and orange zest, adding a splash of orange juice to taste. This will provide a rich, velvety layer that complements the sponge’s texture perfectly.
2. Incorporate Different Types Of Chocolate
While Mary Berry’s original recipe calls for dark chocolate, you can switch things up with milk or white chocolate. Milk chocolate will provide a sweeter, creamier taste, while white chocolate will add a luxurious richness that balances the tartness of the orange. You could even use a combination of these chocolates to create a more complex flavor profile.
3. Orange And Almond Flour Cake
For a gluten-free twist, substitute the regular flour with almond flour or a gluten-free baking mix. This variation will give the cake a slightly denser, more moist texture while still carrying the wonderful chocolate-orange flavor. The nuts will add a lovely depth to the flavor profile, and the cake will remain soft and delicate.
4. Infuse The Orange Flavor
Instead of simply adding orange zest to the cake, consider infusing the orange flavor into the batter by soaking the zest in warm milk or cream before incorporating it into the cake. This will ensure that every bite is bursting with that bright citrusy note. Alternatively, you could incorporate orange liqueur, like Grand Marnier or Cointreau, into the cake for an extra kick.
5. Chocolate Orange Cake With A Twist Of Spices
To create a more complex flavor profile, consider adding a dash of spices such as cinnamon, ginger, or even a touch of cardamom. The warmth of these spices will complement the orange and chocolate and add a cozy, comforting feel to the cake, making it perfect for winter celebrations or as an autumn treat.
6. Miniature Chocolate Orange Cakes
For a fun, portable version of Mary Berry’s cake, you could make mini cakes using a muffin tin or cake pop molds. By baking smaller portions, you can easily create bite-sized treats that are perfect for sharing or for gifting. You could also make them into individual layers, stacking them with a bit of ganache or frosting in between for a layered cake effect.
7. Orange Glaze
Instead of using a buttercream or ganache topping, try a simple glaze made from powdered sugar, orange juice, and a dash of orange zest. This glaze will be thinner than a buttercream and will create a lovely shiny finish on the cake, allowing the light texture of the sponge to shine through while still adding a burst of citrus flavor.
Storing Leftovers
Once you’ve baked Mary Berry’s Chocolate Orange Cake, you may be wondering how best to store any leftovers to maintain its freshness and flavor. Fortunately, this cake holds up well over time if stored properly, making it the perfect option for preparing ahead of time for parties or enjoying throughout the week.
1. Storing At Room Temperature
If you plan to consume the leftover cake within a few days, you can store it at room temperature. Simply wrap the cake in an airtight container or place it in a cake dome to protect it from drying out. It will keep its moistness and freshness for up to 3-4 days, especially if it is not covered in a glaze or ganache, as this can soften over time. Make sure the cake is kept away from direct sunlight or heat sources.
2. Refrigeration For Longer Storage
For longer shelf life, store the cake in the fridge. However, be aware that refrigeration can cause the cake to lose some of its moisture and become a little denser. To prevent this, make sure it’s well-wrapped in plastic wrap or stored in an airtight container. A good trick is to wrap it in parchment paper before sealing it in a zip-top bag to preserve its freshness. This will keep the cake good for up to a week.
3. Freezing For Extended Freshness
If you want to store the cake for even longer, freezing is an excellent option. Wrap the cake tightly in plastic wrap, followed by a layer of foil or place it in a freezer-safe container. You can freeze the whole cake, individual slices, or even just the layers (if you’ve already cut it). When ready to enjoy, let it defrost at room temperature or in the fridge. Be sure to allow it to cool completely before wrapping or freezing, as condensation can cause it to become soggy.
4. Avoid Freezing Icing
While the cake itself freezes well, it’s best to avoid freezing any icing or buttercream. Frosting can separate, lose its texture, or become too soft after freezing. Instead, consider freezing the plain cake and adding fresh icing or frosting when you’re ready to serve it.
What To Eat With Mary Berry’s Chocolate Orange Cake?
Pairing food with Mary Berry’s Chocolate Orange Cake opens up a whole new world of culinary possibilities. Since the cake is rich and flavorful, you’ll want to complement it with beverages or other treats that balance or enhance its taste without overwhelming it.
1. A Hot Drink: Coffee, Tea, Or Hot Chocolate
The simplest and most classic pairing for a chocolate cake is a good cup of coffee. The bitterness of black coffee balances the sweetness of the cake perfectly, allowing the chocolate and orange flavors to shine. If you prefer tea, choose a lightly flavored tea, like Earl Grey or chamomile, to provide a fragrant contrast. For colder months or a more indulgent treat, a cup of rich hot chocolate with a hint of orange zest can echo the flavors of the cake and make for a cozy pairing.
2. Fresh Fruit
Serve the cake with a side of fresh fruit to lighten the richness and add some natural acidity. Slices of fresh orange are an obvious choice, as they’ll echo the citrus notes in the cake while adding juiciness and brightness. You could also serve it with berries such as raspberries, strawberries, or blueberries, whose tartness provides a delightful contrast to the cake’s sweetness.
3. Whipped Cream Or Creme Fraiche
For a more decadent experience, serve the cake with a dollop of freshly whipped cream or crème fraîche. The light, airy texture of whipped cream adds a delicate balance to the rich, dense cake, while the tang of crème fraîche can cut through the sweetness, offering a slight tang that refreshes the palate.
4. Ice Cream
If you’re serving the cake as a dessert, ice cream is always a fantastic choice. Orange sorbet would work wonderfully, as it offers a light and refreshing complement to the rich chocolate. Alternatively, vanilla bean ice cream, or even a scoop of chocolate ice cream, can provide a luxurious contrast in texture and flavor.
5. Nuts And Seeds
For a slightly crunchy contrast to the soft, moist cake, sprinkle some toasted nuts or seeds on top. Walnuts, pistachios, or almonds would pair beautifully with the orange chocolate cake, offering a nuttiness that complements the flavor profile. The slight bitterness of the nuts also works well with the sweetness of the cake.
Conclusion
Mary Berry’s Chocolate Orange Cake is already a delightful treat that blends the richness of dark chocolate with the brightness of citrus, but by experimenting with different ingredients and techniques, you can create a variety of exciting variations to suit your tastes. Whether you’re layering it with creamy ganache, infusing the batter with orange liqueur, or adding a little spice to the mix, there are endless ways to make this cake your own.
When it comes to storing leftovers, this cake’s versatility shines once again. Whether you prefer it fresh, refrigerated, or frozen, it holds up well over time, meaning you can enjoy it for days to come. And as for what to serve it with, you’ve got a wide array of options-coffee, tea, ice cream, or fresh fruit, all of which will enhance the cake’s vibrant flavors.
In the end, Mary Berry’s Chocolate Orange Cake is the perfect treat for any occasion. With its rich flavor, versatility, and ease of customization, it’s a timeless dessert that’s sure to impress any guest-or become a regular favorite in your home.
FAQs
What Ingredients Do I Need For Mary Berry’s Chocolate Orange Cake?
To make Mary Berry’s chocolate orange cake, you will need the following ingredients: 200g self-raising flour, 200g caster sugar, 200g unsalted butter (softened), 4 large eggs, 2 tablespoons cocoa powder, 1 tablespoon grated orange zest, 100g dark chocolate (melted), and 1/2 teaspoon baking powder. For the frosting, you’ll need 100g dark chocolate, 50g unsalted butter, and 2 tablespoons orange juice.
How Long Should I Bake Mary Berry’s Chocolate Orange Cake?
Mary Berry’s chocolate orange cake typically bakes for 20-25 minutes at 180°C (160°C fan) or 350°F (320°F fan) until a skewer inserted into the center comes out clean. It’s important not to overbake to ensure the cake remains moist and fluffy.
Can I Make Mary Berry’s Chocolate Orange Cake Ahead Of Time?
Yes, you can make Mary Berry’s chocolate orange cake in advance. The cake can be baked a day ahead and stored in an airtight container at room temperature. The frosting can also be prepared ahead and refrigerated. Just allow both the cake and frosting to come to room temperature before assembling and serving.
