Mary Berry's Chocolate and Orange Cake

Mary Berry's Chocolate and Orange Cake is a delightful blend of rich chocolate and tangy orange zest, making it a perfect treat for any occasion. This recipe, known for its simplicity and elegance, is a testament to Mary Berry's expertise in creating cakes that are as delicious as they are beautiful. The combination of chocolate and orange is classic, offering a balance between the deep, indulgent flavor of chocolate and the bright, citrus notes of orange.

Ingredients for the Chocolate and Orange Cake

To prepare this cake, you'll need the following ingredients:

• For the Cake:
  • 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, broken into small pieces
  • 150ml double cream
  • 3 tbsp apricot jam
• For Decoration:
  • 100g good quality dark chocolate (55-60% cocoa solids) made into curls​​​​​​.

Preparation Instructions

1. Prepare the Oven and Tins:
   Preheat your oven and prepare your cake tins by greasing and lining them with baking paper.
2. Make the Cake Batter:
   Combine cocoa powder and boiling water to form a paste. Then add the remaining cake ingredients and mix until combined. Be careful not to overmix.
3. Bake the Cake:
   Divide the batter between the tins and bake until well risen and a skewer comes out clean. Allow the cakes to cool completely after baking.
4. Prepare the Icing:
   Melt the chocolate and cream together, then cool until it reaches a spreadable consistency.
5. Assemble the Cake:
   Spread apricot jam on the tops of both sponges, then use half the icing for the middle layer. Place the second sponge on top and spread the remaining icing over the top.
6. Decorate:
   Use a small palette knife to create swirls in the icing and decorate with chocolate curls for a finishing touch​​​​.

Storage and Reheating

This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to a month. If you wish to reheat it, do so gently in the microwave or oven until warm and soft​​.

Nutritional Information

Each serving of this cake 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

Q: Can I use milk or white chocolate for the icing?
A: Yes, you can substitute dark chocolate with milk or white chocolate for a different flavor profile, but you may need to adjust the cream quantity.

Q: How can I make chocolate curls for decoration?
A: Use a vegetable peeler or knife to shave thin strips from a chocolate bar, or spread melted chocolate thinly and scrape it into curls once cooled.

Q: Is it possible to make this cake ahead of time and freeze it?
A: Yes, the cake can be frozen for up to a month. Wrap it well in plastic wrap and aluminum foil before freezing​​.

Mary Berry's Chocolate and Orange Cake is a wonderful combination of flavors that's sure to delight anyone. Its rich chocolate base complemented by the zesty orange and smooth icing makes it an ideal dessert for various occasions. Remember to follow Mary Berry's expert tips to ensure your cake turns out perfectly every time.

Original recipe by Mary Berry, found on Delicious Magazine and British Recipes Book​​​​​​.