If you are looking for a delicious and easy dessert to impress your guests, you can’t go wrong with Mary Berry’s chocolate and orange cake. This cake is moist, rich, and bursting with citrus flavor. It has decadent chocolate and cream icing, topped with chocolate curls and orange zest. It’s perfect for any occasion, from birthdays to holidays.
Personal Experience with the Recipe:
I still vividly recall the first time I tried making Mary Berry’s chocolate and orange cake. It was for my sister’s birthday, a chilly evening in November. Baking was a cherished activity in our family, but I’d never tried something this elaborate. Despite a slight hiccup with the icing, which turned out a bit runny, a quick chill in the fridge brought it to the perfect consistency. The joy on my sister’s face when she saw the cake was unforgettable, making this recipe a family favorite ever since.
In this article, I will show you how to make Mary Berry’s chocolate and orange cake step by step, with tips and tricks along the way, including what I learned from my own experience.”
Let’s get started!
What is Mary Berry Chocolate and Orange Cake Recipe?
Mary Berry’s chocolate and orange cake recipe is a delicious dessert that combines a moist and rich chocolate cake with a tangy orange flavor. It is topped with creamy chocolate and cream icing, and decorated with chocolate curls and orange zest. It is a simple and easy recipe that anyone can make, following the step-by-step guide in this article. It is perfect for any occasion, from birthdays to holidays, or just as a treat for yourself.
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Why You Love this Recipe
There are many reasons to love this recipe, but here are some of the main ones:
- Simple Ingredients: Made with everyday pantry items for convenience.
- Ease of Preparation: Quick and easy to make with minimal equipment.
- Versatility: Offers flexibility in flavor and decoration to suit your taste.
- Perfect Balance: Moist and fluffy texture with a rich, well-balanced chocolate and orange flavor.
- Impressive Presentation: Elegant look that is sure to impress your guests.
Ingredients Needed to Make Mary Berry Chocolate and Orange Cake
. You will also need the following ingredients:
- 100g unsalted butter, softened, plus extra for greasing
- 50g good quality cocoa powder
- 90ml boiling water
- 3 large free-range eggs
- 4 tbsp milk
- 175g self-raising flour, sifted
- 1 rounded tsp baking powder, sifted into the flour
- 300g golden caster sugar
- Finely grated zest of 1 orange
- 150g Bournville chocolate, broken into small pieces
- 150ml double cream
- 3 tbsp apricot jam
- 100g good quality dark chocolate (55-60 percent cocoa solids) made into curls
You will need a food processor, two 8-inch round cake pans, a cooling rack, a bowl, a saucepan, and a palette knife.
Instructions to Make Mary Berry Chocolate and Orange Cake
Follow this simple step to make Mary Berry Chocolate and Orange Cake:
Step 1: Preheat the oven and prepare the cake pans
Preheat the oven to 180°C/fan160°C/gas 4. Grease the cake pans with some butter and line the bases with baking paper. This will prevent the cakes from sticking and make them easier to remove later.
Step 2: Make the chocolate cake batter
In a large bowl, add the cocoa powder and boiling water and mix to a paste. This will give the cake a rich chocolate flavor and color. Add the butter, eggs, milk, flour, baking powder, sugar, and orange zest and beat until combined. You can use a food processor for this, but be careful not to overmix. The batter should be smooth and glossy.
Step 3: Bake the cakes
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for about 20-25 minutes, or until the cakes are well risen and shrinking away from the sides of the pans. You can test if they are done by inserting a skewer in the center and seeing if it comes out clean. If not, bake for a few more minutes.
Step 4: Cool the cakes
Remove the cakes from the oven and let them cool slightly in the pans for about 10 minutes. Then, turn them out onto a cooling rack and peel off the baking paper. Leave them to cool completely before icing.
Step 5: Make the chocolate and cream icing
Put the chocolate and cream in a bowl and place it over a saucepan of simmering water. Make sure the bowl does not touch the water, or the chocolate might burn. Stir occasionally until the chocolate and cream are melted and smooth. Set aside to cool until it thickens to a spreadable consistency. You can speed up this process by putting the bowl in the fridge, but check on it frequently and stir it to prevent it from setting too hard.
Step 6: Assemble the cake
Spread the tops of both cakes with the apricot jam. This will add a fruity sweetness and help the icing stick. Place one cake on a serving plate and spread half of the icing over it. Put the other cake on top and cover the top with the remaining icing. Use a small palette knife to make large S shapes in the icing to create a swirl effect. This will make the cake look more elegant and inviting.
Step 7: Decorate the cake
Sprinkle the chocolate curls and some more orange zest over the top of the cake. You can make your own chocolate curls by using a vegetable peeler or a knife to shave thin strips from a bar of chocolate. Alternatively, you can buy ready-made chocolate curls from the baking aisle of your supermarket. The chocolate curls and orange zest will add some texture and contrast to the cake, as well as enhance the flavor.
Step 8: Enjoy your cake!
Your chocolate and orange cake is now ready to serve and enjoy. You can cut it into slices and serve it with some whipped cream or ice cream if you like. It will keep well in an airtight container for up to 3 days, or you can freeze it for up to a month. Just make sure to thaw it completely before eating.
What Do I Serve With Mary Berry Chocolate and Orange Cake?
This cake is delicious on its own, but you can also serve it with some accompaniments to make it even more indulgent.
Here are some suggestions:
- Whipped Cream or Ice Cream: Adds a creamy texture, enhancing the cake’s flavor.
- Fresh Fruit or Berries: Brings freshness and vibrant color, complementing the orange zest.
- Chocolate Sauce or Ganache: Provides an extra layer of chocolatey richness.
- Orange Liqueur or Syrup: Infuses additional orange sweetness, adding a festive touch.
Pro Tips to Make Perfect Mary Berry Chocolate and Orange Cake
To make sure your cake turns out perfect every time, follow these pro tips:
- Select Quality Ingredients: Choose high-quality chocolate and cocoa powder for superior flavor and a smoother texture.
- Butter and Flour Tips: Use unsalted butter to control the saltiness. Sift flour and baking powder to prevent lumps and ensure even rising.
- Batter Consistency: Avoid overmixing the batter to maintain a light and fluffy texture.
- Baking Attention: Monitor the baking time closely to prevent overbaking, which can lead to a dry and crumbly cake.
- Cooling Process: Allow the cake to cool completely before icing to prevent the icing from melting.
- Icing Thickness: Achieve the right consistency for the icing – thick enough to spread easily without becoming too hard.
- Decorative Flair: Use a small palette knife for swirling the icing, adding a professional and attractive finish.
- Room Temperature Ingredients: Ensure ingredients like eggs and butter are at room temperature for better integration.
Variations of Mary Berry Chocolate and Orange Cake
You can customize this cake to suit your taste and preference, by making some variations.
Here are some ideas:
- Chocolate Options: Experiment with milk or white chocolate in the icing for a unique flavor twist and visual variety.
- Citrus Zest Alternatives: Replace orange zest with lemon or lime for a different citrus note.
- Additional Textures: Incorporate chopped nuts, dried fruits, or chocolate chips into the batter for added crunch and depth.
- Spice It Up: Infuse the batter with spices like cinnamon, nutmeg, or cardamom for warmth and aroma.
- Colorful Icing: Introduce food coloring to the icing for a playful and festive look.
- Flavor Infusions: Consider adding a dash of coffee or a hint of vanilla extract to enhance the chocolate flavor.
- Alternative Sweeteners: Experiment with different sweeteners like brown sugar or honey for a subtle flavor change.
How do I store and Freeze Mary Berry Chocolate and Orange Cake Leftovers?
If you have any leftovers of this cake, you can store them in an airtight container for up to 3 days at room temperature, or up to a week in the fridge.
However, the cake might become dry and hard over time, so it is best to eat it as soon as possible.
You can also freeze this cake for up to a month, either whole or in slices. To do this, follow these steps:
- Wrap the cake tightly in plastic wrap, then in aluminum foil, or put it in a freezer-safe bag or container.
- Label the cake with the date and name, and place it in the freezer.
- To thaw the cake, take it out of the freezer and let it sit at room temperature for a few hours, or overnight in the fridge.
- To serve the cake, unwrap it and let it come to room temperature, or warm it slightly in the microwave or oven.
How do I reheat Mary Berry Chocolate and Orange Cake Leftovers?
If you want to reheat this cake, you can do so in the microwave or oven.
To do this, follow these steps:
- Cut the cake into slices, if not already done.
- Place the cake slices on a microwave-safe plate, and cover them with a damp paper towel.
- Microwave the cake for 10-15 seconds, or until warm and soft.
- Alternatively, place the cake slices on a baking sheet, and cover them with aluminum foil.
- Bake the cake in a preheated oven at 180°C/fan160°C/gas 4 for 5-10 minutes, or until warm and soft.
Nutrition value per serving:
- Calories: 643 kcal
- Fat: 34 g (20 g saturated)
- Protein: 8.6 g
- Carbohydrates: 75.6 g (60.8 g sugars)
- Fiber: 3 g
- Salt: 0.6 g
How do I make chocolate curls for the decoration?
You can make chocolate curls by using a vegetable peeler or a knife to shave thin strips from a bar of chocolate. Alternatively, you can melt some chocolate, spread it thinly on a marble work surface or a clean, smooth plastic chopping board. When it has cooled and hardened, carefully scrape it up into curls in short steady movements, holding a knife blade parallel to the work surface at 45 degrees.
Can I use a different type of chocolate for the icing and filling?
Yes, you can use milk chocolate or white chocolate instead of dark chocolate for the icing and filling, if you prefer a different flavor and color. However, you may need to adjust the amount of cream accordingly, as different types of chocolate have different melting points and consistencies. You can also use a different brand of chocolate, but make sure it is good quality and has a high cocoa content.
Can I make this cake ahead of time and freeze it?
Yes, you can make this cake ahead of time and freeze it for up to a month, either whole or in slices. To do this, wrap the cake tightly in plastic wrap, then in aluminum foil, or put it in a freezer-safe bag or container. Label the cake with the date and name, and place it in the freezer. To thaw the cake, take it out of the freezer and let it sit at room temperature for a few hours, or overnight in the fridge. To serve the cake, unwrap it and let it come to room temperature, or warm it slightly in the microwave or oven.
What can I serve with this cake to make it more indulgent?
This cake is delicious on its own, but you can also serve it with some accompaniments to make it more indulgent. Some suggestions are whipped cream or ice cream, fresh fruit or berries, chocolate sauce or ganache, or orange liqueur or syrup. These will add some creaminess, contrast, freshness, color, richness, or sweetness to the cake, depending on your preference.
I hope you found this article helpful and informative. If you have any questions or feedback, please leave a comment below. I would love to hear from you. And if you try this recipe, please let me know how it turned out.