Mary Berry’s Very Best Chocolate and Orange Cake
The ultimate beginner‑friendly bake that delivers café‑quality flavor with minimal fuss.
Introduction
If you’ve ever dreamed of recreating a classic Mary Berry sponge at home, but felt intimidated by the idea of a “perfect” cake, this post is for you. Mary Berry’s Very Best Chocolate and Orange Cake is a show‑stopping dessert that marries deep, velvety chocolate with bright, citrusy orange zest—an elegant pairing that feels indulgent yet approachable.
What makes this recipe especially inviting for beginner‑to‑intermediate cooking enthusiasts is its easy difficulty level, short prep time, and the fact that the entire batter can be mixed in a food processor in just minutes. In the sections that follow, you’ll discover a full meal profile, an ingredient spotlight that explains why each component matters, a step‑by‑step instruction list (extracted directly from the original method), creative serving ideas, and tasty variations to keep the cake fresh for every occasion.
Grab your apron, pre‑heat the oven, and let’s dive into a cake that will impress family, friends, and anyone who loves a good chocolate‑orange combo—without demanding a culinary degree.
Meal Profile
| Attribute | Details |
|---|---|
| Title | Mary Berry’s Very Best Chocolate and Orange Cake |
| Difficulty | Easy |
| Portion | Serves 8 |
| Time | 20 minutes prep, 20‑25 minutes bake, plus cooling |
| Description | A classic Mary Berry sponge recipe for chocolate and orange cake. It’s very easy – you can make it in a food processor in minutes. |
| Cuisine | British (with a modern twist) |
| Course | Dessert / Celebration Cake |
| Key Flavours | Dark chocolate, orange zest, apricot jam, buttery sponge |
Why this cake works: The recipe balances the richness of Bournville chocolate and dark chocolate curls with the zing of freshly grated orange zest. A thin layer of apricot jam adds a subtle fruitiness that lifts the overall sweetness, while the light, airy sponge keeps the texture from becoming dense. The result is a cake that feels sophisticated yet is built on straightforward techniques—perfect for those stepping up from simple cupcakes to a full‑size layered cake.
Ingredient Highlight
Below is the complete ingredient list, presented in a clean, easy‑to‑read format. Each ingredient is accompanied by a short note on its role, helping you understand why it’s essential and how you might adapt it if needed.
| Ingredient | Quantity | Why It Matters |
|---|---|---|
| Unsalted butter, softened (plus extra for greasing) | 100 g | Provides moisture and a tender crumb; greasing prevents sticking. |
| Good quality cocoa powder | 50 g | Gives the cake its deep chocolate flavour without adding fat. |
| Boiling water | 90 ml | Helps dissolve cocoa into a smooth paste, creating a glossy batter. |
| Large free‑range eggs | 3 | Acts as a leavening agent and adds structure and richness. |
| Milk | 4 tbsp | Adds a touch of liquid for a softer texture. |
| Self‑raising flour, sifted | 175 g | The built‑in raising agent ensures the sponge rises evenly. |
| Baking powder (rounded tsp), sifted into the flour | 1 tsp | Boosts lift, especially important when using cocoa which can weigh the batter down. |
| Golden caster sugar | 300 g | Sweetens while also contributing to the sponge’s lightness. |
| Finely grated zest of 1 orange | – | Delivers bright citrus notes that cut through the chocolate richness. |
| Bournville chocolate, broken into small pieces | 150 g | Melts into the icing, adding depth and a slightly bitter edge. |
| Double cream | 150 ml | Creates a silky, glossy chocolate icing when combined with melted chocolate. |
| Apricot jam | 3 tbsp | A thin fruit layer that adds moisture and a subtle tang, enhancing the orange aroma. |
| Good quality dark chocolate (55‑60 % cocoa solids), made into curls | 100 g | Provides an elegant decorative finish and an extra burst of chocolate flavour. |
Tips for Ingredient Success
- Butter – Make sure it’s softened at room temperature; this prevents lumps when blending.
- Cocoa Powder – Use a Dutch‑process cocoa for a smoother, less acidic taste, though regular cocoa works fine.
- Eggs – Free‑range eggs tend to have richer yolks, which improve the cake’s colour and flavour.
- Orange Zest – Only grate the orange’s coloured part; the white pith is bitter.
- Chocolate Curls – To make them, melt a small amount of dark chocolate, spread thinly on a parchment sheet, let set, then use a vegetable peeler to create curls.
Step‑by‑Step Instructions
The following numbered list pulls directly from the original method, ensuring you have a clear, sequential roadmap from pre‑heat to plating.
- Preheat & Prepare Tins
- Preheat the oven to 180 °C (fan 160 °C / gas mark 4).
- Grease two 20 cm round sandwich tins and line the bases with baking paper.
- Create the Chocolate Sponge Batter
- Measure the cocoa powder and boiling water into a large bowl; mix to form a smooth paste.
- Add the remaining ingredients: softened butter, eggs, milk, sifted self‑raising flour, sifted baking powder, caster sugar, orange zest, and chocolate pieces.
- Beat again until fully combined. Tip: a food processor works wonderfully here—just pulse briefly to avoid over‑mixing.
- Bake the Sponges
- Divide the batter evenly between the prepared tins.
- Bake for 20‑25 minutes, or until the sponges are well risen and pulling away from the tin sides.
- Remove from the oven, turn out onto a cooling rack, and allow to cool completely.
- Prepare the Chocolate Icing & Filling
- Place the Bournville chocolate and double cream in a heat‑proof bowl.
- Set the bowl over a pan of simmering water (double‑boiler method) for 10 minutes, stirring occasionally until melted. Make sure the bowl does not touch the water.
- Remove from heat and let cool until the mixture thickens to a spreadable consistency.
- Assemble the Cake
- Spread the tops of both cooled sponges with apricot jam.
- On one sponge, spread half of the chocolate icing, then place the second sponge on top.
- Cover the entire cake with the remaining icing.
- Using a small palette knife, draw large S‑shapes in the icing for a decorative swirl effect.
- Generously scatter dark chocolate curls over the top (refer to our “how to make chocolate curls” video for a visual guide).
- Final Touch & Serve
- Allow the assembled cake to set for a few minutes so the icing firms slightly.
- Slice with a hot, dry knife for clean cuts, and serve at room temperature.
Enjoy the harmonious blend of chocolate and orange in every bite!
Serving Suggestions & Variations
Classic Presentation
- Plating – Place a slice on a white porcelain plate, dust lightly with powdered sugar, and garnish with a thin orange slice or a sprig of mint for colour contrast.
- Accompaniments – A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream balances the richness.
Seasonal Twists
| Season | Variation Idea | How to Incorporate |
|---|---|---|
| Spring | Lemon‑infused jam | Substitute apricot jam with lemon marmalade for a fresher zing. |
| Summer | Fresh berries | Top each slice with a handful of raspberries or blackberries. |
| Autumn | Spiced caramel drizzle | Warm caramel sauce with a pinch of ground cinnamon and drizzle over the slice. |
| Winter | Warm chocolate sauce | Serve the cake warm with a pour‑over of melted dark chocolate and a sprinkle of sea salt. |
Dietary Adjustments
- Gluten‑Free – Replace self‑raising flour with a gluten‑free flour blend and add ½ tsp extra baking powder.
- Vegan – Swap butter for plant‑based margarine, eggs for flaxseed “egg” (1 tbsp ground flax + 3 tbsp water per egg), and double cream for coconut cream. Use a dairy‑free dark chocolate for curls.
- Reduced Sugar – Reduce caster sugar to 250 g and increase orange zest for extra flavour without excessive sweetness.
Creative Add‑Ins
- Nuts – Fold ½ cup toasted chopped hazelnuts into the batter for a crunchy surprise.
- Liquor – Add a splash (1 tbsp) of Grand Marnier or orange liqueur to the icing for an adult‑only version.
- Texture – Sprinkle toasted almond slivers on the icing before adding chocolate curls for added bite.
Conclusion
Mary Berry’s Very Best Chocolate and Orange Cake proves that a bakery‑level dessert can be both approachable and rewarding for cooks at any skill level. By following the straightforward steps—mix, bake, melt, assemble—you’ll end up with a stunning two‑layer cake that showcases the timeless partnership of chocolate and orange.
The recipe’s easy difficulty, modest 20‑minute prep, and reliance on common pantry staples make it perfect for weekend baking projects, birthday celebrations, or a sophisticated tea‑time treat. Plus, the optional variations give you endless flexibility to adapt the cake to seasonal produce, dietary preferences, or personal flavour cravings.
So, preheat that oven, gather your ingredients, and let the aroma of chocolate, orange zest, and apricot jam fill your kitchen. When the first slice lands on your plate, you’ll understand why Mary Berry’s name is synonymous with comforting, reliable, and utterly delicious home baking.
Happy baking, and may every bite be as bright and indulgent as the first!
Keywords: Mary Berry’s Very Best Chocolate and Orange Cake, chocolate orange cake, easy sponge cake, beginner baking, chocolate cake recipe, orange zest dessert
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