Chocolate Orange Cake

Chocolate Orange Cake

I arrived back in Hong Kong on Friday after two wonderful weeks back home in England. I’m full of all sorts of mixed emotions about being back here. I’m not sure what I want to say about it, so lets not talk about that. Lets talk about cake.

Chocolate Orange Cake to be precise.

Chocolate Orange Cake

This cake is a ridiculously moist, gooey, rich beauty of a cake. Its balanced perfectly with the zing of the orange, to stop things getting overpoweringly chocolately.

The two layers of intense chocolate cake are adapted from this recipe, possibly one of my favourite recipe finds ever. The resulting sponge is wonderfully decadent, verging on fudgey, yet its still light.

 Chocolate Orange Cake

Orange zest is cooked into the sponge, and the orangeiness (defiantly a word) is intensified with an orange syrup, poured over the cake while its still warm. The syrup not only adds to the flavour, but gives a beautiful stickiness to the cake.

Chocolate Orange Cake

The layers are sandwiched together with an orange butter cream.

The whole thing is wrapped up in an extra thick layer of chocolate ganache. I’m a firm believe that more is most defiantly more when it comes to ganache.

Chocolate and Orange Cake

This is the perfect cake for those ‘i don’t know what i should do with my life’ days.

Equally wonderful for birthdays, celebrations and Wednesdays.

Chocolate Orange Cake


for the cakes

120g plain flour

260g caster sugar

65g cocoa powder

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

zest of 1 orange

2 medium eggs

100ml milk

90ml oil (I used corn oil, but any other light, flavourless oil will be fine – not olive oil)

190ml boiling water

Juice of 1 large orange (mine produced 50 ml orange juice)

for the syrup

Juice of 1 orange

10ml water

40g caster sugar

for the orange buttercream

100g unsalted butter

zest of 1 orange

75g icing sugar

for the ganache 

270g dark chocolate

270g double cream


Preheat the oven to 180C/350F.

Grease and line two 7inch loose bottom cake tins.

In a large bowl, stir together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and orange zest.

In a separate jug of bowl, beat the eggs. Add in the milk and oil, and combine.

Add the wet ingredients to the dry and mix until combined.

Slowly pour in the boiling water, mixing as you go, then finally the orange juice. Expect the mixture to be very runny.

Divide between your two prepared tins.

Bake for about 25 – 30 minutes, until the cakes feel firm to the touch, and an inserted skewer comes out clean.

As the cakes are in their last few minutes of baking, make up the orange syrup. In a small pan, mix together the sugar, 100ml of water and juice of one orange. Boil it together until all the sugar is dissolved, let it simmer for about 2 minutes. Drizzle across the top of the cakes. You may not need all the syrup, you don’t want your cakes to become soggy.

Cool completely. Be careful as you move and handle the cakes, their damp texture means they are fragile.

Next, make up your orange buttercream. Beat the butter and orange zest until soft.  Sift in the icing sugar and mix until you have a thick, creamy buttercream.

Now make your ganache.Finely chop the chocolate and put into a large bowl.Heat the cream over a low heat until just below boiling point.

Pour the cream over the chocolate and stir until combined. Leave to cool until you have a  thick, spreadable constancy. You may need to pop it in the fridge if you find its not setting properly.

To put your cake together. Place one layer of the cake onto the plate you plan to serve it on. Top with the buttercream. Add the next layer of cake. Cover in a thin layer of the ganache, this if your crumb layer to make sure the finished cake doesn’t show any crumbs. Put the cake into the fridge for a few minutes. Cover with the rest of the ganache.

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  1. That is drop dead gorgeous!! Yum!

  2. Aww, such lovely looking bakes! Nice! =)

  3. Cake is definitely a good thing to turn to when faced with a “what am I doing with my life” day. Especially a chocolate one. I hope you’re not in too much turmoil x

  4. Living abroad is not always easy but it’s certainly much more thrilling! Travelling back and forth can be a bit of an emotional turmoil though, I know. I think cake is an excellent way to deal with it 🙂 Looks so tasty, I want to make it straightaway! x

    • Thats very true! It’s always the moving between places thats hard, when i’m in one place or the other i’m always fine and loving the amazing opportunities it brings! Cake is the best way to deal with so many things! 🙂 Jennie x

  5. This cake might be the best cake I’ve ever made! Delicious! Have had it pinned for ages and had an occasion last night that it was perfect for- it went down well not a morsel left

  6. This sounds delicious, been looking for a decent cake recipe to make, thanks for sharing.



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