Mary Berry Chocolate Orange Cake Recipe

If you love the classic combination of rich chocolate and fresh citrus, this Mary Berry Chocolate Orange Cake Recipe is a wonderful cake to bake at home. The sponge is soft, moist, and deeply chocolatey, while the orange adds a bright, fragrant flavor that balances the sweetness perfectly. Finished with a silky chocolate orange frosting, it looks impressive yet remains simple enough for confident beginners. This recipe takes around 1 hour and 30 minutes from start to finish, making it ideal for birthdays, celebrations, or weekend baking.

Ingredients

For the Chocolate Orange Cake

225g unsalted butter, softened
225g caster sugar
4 large eggs
200g self-raising flour
25g cocoa powder
1 teaspoon baking powder
2 tablespoons milk
Zest of 2 oranges

For the Chocolate Orange Frosting

200g dark chocolate, melted
200g unsalted butter, softened
350g icing sugar
2 tablespoons fresh orange juice

For Decoration

Orange zest
Chocolate curls

How to Make Mary Berry Chocolate Orange Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the cake batter: Place the butter, caster sugar, eggs, self-raising flour, cocoa powder, baking powder, milk, and orange zest into a large bowl. Beat until smooth and creamy.
Fill the tins: Divide the mixture evenly between the prepared tins and level the surfaces with a spatula.
Bake the cakes: Bake for 30 to 35 minutes until the cakes are risen and a skewer inserted into the centre comes out clean.
Cool completely: Leave the cakes in their tins for 10 minutes before transferring to a wire rack to cool fully.
Prepare the frosting: Beat the butter and icing sugar together until smooth. Add the melted chocolate and orange juice and continue mixing until creamy.
Assemble the cake: Spread a layer of frosting over one sponge and place the second sponge on top. Cover the top with the remaining frosting.
Decorate and serve: Finish with orange zest and chocolate curls before slicing and serving.

Tips for the Best Chocolate Orange Cake

How do I keep the sponge moist?

Use room-temperature ingredients and avoid overbaking. Check the cake a few minutes before the recommended baking time ends.

Can I make the orange flavour stronger?

Yes. Add extra orange zest to the batter and frosting for a more intense citrus flavour.

Why is my frosting too soft?

If the frosting feels loose, chill it for 15 to 20 minutes before spreading it onto the cake.

Can I use milk chocolate instead of dark chocolate?

Yes, although the frosting will be sweeter and less rich.

Serving Suggestions

Serve with freshly whipped cream.
Pair with a cup of tea or coffee.
Add fresh orange slices for presentation.
Serve with vanilla ice cream for dessert.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving.

Freezing

Freeze the unfrosted sponge layers for up to 3 months. Wrap tightly in cling film and foil before freezing.

Nutrition

Calories: 485 kcal
Carbohydrates: 55g
Protein: 6g
Fat: 28g
Saturated Fat: 16g
Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make this cake a day ahead?

Yes, the cake actually develops even better flavour after resting overnight in an airtight container.

Can I use orange extract instead of fresh oranges?

Yes, a small amount of orange extract can be used, although fresh zest provides the best flavour.

Can I freeze the finished cake?

Yes, wrap slices individually and freeze for up to 3 months.

What chocolate works best for this recipe?

Good-quality dark chocolate with around 60 to 70 percent cocoa solids gives the best flavour and texture.