Chocolate orange cake recipe
Created by The Tesco Recipes team
A chocolate orange cake recipe fit for a Queen! Chocolate and orange is a classic dessert combo, and this superb Mother's day bake is the best to showcase that rich flavour we all know and love. Adding fresh orange juice into the sponge batter ensures the flavour is consistent throughout the whole cake. Slice it up, dig in and enjoy.
See method- Serves 16
- 25 mins to prepare and 30 mins to cook and 15 mins to cool
- 464 calories / serving
- Freezable
- Vegetarian
Ingredients
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 3 large eggs
- 250g self-raising flour
- ½ tsp baking powder
- 1 orange, zested
- 40g cocoa powder
- 50ml milk
- 50ml orange juice
To decorate
- 200g unsalted butter, softened
- 375g icing sugar
- 30g cocoa powder
- 80g zesty orange dark chocolate, melted
- 1-2 tbsp orange juice
- 150g marmalade
- Orange slices, to top with (if you like)
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Shop ingredientsEach serving contains
- Energy
- 1945kJ 464.0kcal
- Fat
- 25g
- Saturates
- 14g
- Salt
- 0.2g
- Sugars
- 44g
of the Reference intake
Carbohydrate 59.1gProtein 4.3gFibre 1.0g
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Sign in to shopMethod
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm round sandwich tins with nonstick baking paper.
- In a large mixing bowl, beat the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, adding 1 tbsp flour with each one, mixing between each addition, to combine. Gently fold in the remaining flour, cocoa powder, the baking powder, the orange zest and a pinch of salt until no white streaks remain; stir in the milk and fresh orange juice.
- Divide the mixture evenly between the 2 tins and level the tops. Bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely before decorating.
- Meanwhile, use an electric whisk tobeat 200g softenedunsaltedbutterwith theicingsugaruntil thick andfluffy. Whisk in thecocoapowder,meltedzestyorangedarkchocolateand 1-2 tbsporangejuiceto loosen.
- Spread 1 sponge withbuttercream and 150gmarmalade;top with the second sponge. Coverthe top and sides with buttercream,swirling into ridges. Top with halvedorange slices, if you like..
- See more Mother's Day recipes
Freezing and defrosting guidelines
Freeze un-iced sponges. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
