Mary Berry Chocolate and Orange Cake Recipe
Mary Berry's Chocolate and Orange Cake is a delightful blend of rich chocolate and zesty orange, making it a perfect treat for any occasion. This cake combines the deep flavors of cocoa with the bright, citrusy notes of orange zest, enveloped in a creamy chocolate and cream icing, and finished with a glossy layer of apricot jam for an added hint of sweetness.
Ingredients for the Chocolate and Orange Cake
To create this delicious cake, you'll need the following:
- 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
- For the icing and filling: 150g Bournville chocolate, 150ml double cream, and 3 tbsp apricot jam
- 100g good quality dark chocolate (55-60 percent cocoa solids) for decoration.
Preparation Instructions
The cake is straightforward to make:
- Begin by preheating your oven and preparing your cake pans with butter and baking paper.
- Create a chocolate paste using cocoa powder and boiling water, then add the remaining cake ingredients and mix until combined.
- Divide the batter between the prepared pans and bake until risen and firm.
- Once cooled, layer the cakes with apricot jam and a rich chocolate and cream icing before finishing with chocolate curls for decoration.
Storage and Reheating
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week. For longer storage, it can be frozen for up to a month. Thaw at room temperature or in the fridge before serving. If you need to reheat the cake, do so gently in the microwave or oven.
Nutritional Information
Each serving contains approximately:
- Calories: 643 kcal
- Fat: 34g (20g saturated)
- Protein: 8.6g
- Carbohydrates: 75.6g (60.8g sugars)
- Fiber: 3g
- Salt: 0.6g.
FAQ about the Chocolate and Orange Cake
- Can I use a different type of chocolate for the icing and filling? Yes, you can use milk or white chocolate instead of dark chocolate. Adjust the amount of cream as needed for the desired consistency.
- How do I make chocolate curls for decoration? Use a vegetable peeler or knife to shave thin strips from a bar of chocolate. For an easier method, spread melted chocolate thinly on a surface, let it cool, then scrape into curls.
- Can I make this cake ahead of time and freeze it? Yes, wrap the cake well and freeze. Thaw completely before serving.
This cake, originating from Mary Berry, is a testament to her skill in creating desserts that are both delicious and visually appealing. Its combination of flavors and textures makes it a wonderful dessert for celebrations or a luxurious treat to enjoy any day.
For a detailed recipe and more tips, you can visit the original sources at Delicious Magazine, Hot Rod's Recipes, and British Recipes Book.