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Moist orange cake sliced into wedges and served on a plate, showing soft crumb and golden crust

Chocolate Orange Cake

This Chocolate Orange Cake is rich, moist, and perfectly balanced with deep cocoa flavour and fresh citrus brightness. Made with orange juice and zest, it delivers a natural lift and aroma, while the combination of baking powder and bicarbonate of soda ensures a light, stable crumb that won’t sink.
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Prep Time 50 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method

Ingredients
  

Cake
  • 100 g Unsalted butter
  • 400 g Castor sugar
  • 100 ml Vegetable oil
  • 3 Eggs 70g
  • 595 g Plain flour
  • 8 g Bicarbonate of soda
  • 11 g Baking powder
  • 3 Oranges zested
  • 400 ml Orange juice
  • 125 g Chopped Chocolate
Topping
  • 125 g Chopped Chocolate
olive oil
  • Olive Oil oiling the tin
Dusting
  • 50 g icing sugar

Equipment

  • 1 Stand Mixer
  • 1 Stand Mixer flat beater
  • 1 Bowl Scrapper
  • 1 Sieve
  • 1 Citrus juicer
  • 1 zester
  • 1 Oven
  • 1 Food processor for Chopping chocolate
  • 1 22 cm spring form tin
  • 1 Brush Tin preparation
  • 1 knife

Method
 

Cake
  1. Cream butter and castor sugar together until white and light
  2. Add eggs one at a time, clearing between additions
  3. Add in the oil slowly
  4. Sift together the dry ingredients (flour, baking powder, bicarbonate of soda)
  5. Add dry ingredients and juice and zest alternatively until combined
  6. Fold through chopped chocolate
  7. Oil and Line tin bottom and sides 22cm springform
  8. Add the batter to the tin
  9. Bake at 1700C until cooked through (1 hour approx.) or 85 C
Decorating
  1. Cool for 10 mins and top with chocolate lightly and evenly over the surface
  2. Cool completely before taking out of the tin
  3. Dust with icing sugar