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Orange, almond and chocolate cake

Published: 30 Sep 04
Updated: 18 Mar 24

This seriously rich chocolate cake recipe uses whole oranges to yield a moist and decadent texture. This cake is perfect for a dinner party dessert, or for any celebration.

For a playful take on chocolate and orange, try this giant Jaffa cake recipe.

Medium
October 2004

Test kitchen approved

Serves 16
Takes 2 ½ hours to make, plus cooling

This seriously rich chocolate cake recipe uses whole oranges to yield a moist and decadent texture. This cake is perfect for a dinner party dessert, or for any celebration.

For a playful take on chocolate and orange, try this giant Jaffa cake recipe.

Nutrition: per serving

Calories: 900kcals
Fat: 84.8g (26g saturated)
Protein: 17g
Carbohydrates: 136g (98.9g sugars)
Salt: 0.6g

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Ingredients

2 oranges
150g plain chocolate
5 eggs
400g golden caster sugar
350g sunflower oil
125g ground almonds
25g cocoa powder
375g plain flour
1 ½ tsp baking powder
3-4 tbsp orange liqueur

For the topping

350g plain chocolate
225ml double cream
Crystallised orange peel, to decorate

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Method

Put the whole oranges in a large saucepan and cover with water. Bring to the boil and simmer gently for 30 minutes. Remove to a food processor with a slotted spoon and whizz to a purée, then allow to cool.
Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a deep 23-24cm round cake tin. Melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat, stir until smooth, then cool.
In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the orange purée, then the chocolate. Sift the almonds, cocoa, flour and baking powder together and fold into the chocolate orange mixture. Spoon into the tin and level.

Bake for 1 hour 20 minutes (cover with foil if it gets too brown) – it’s ready when a skewer inserted into the centre comes out clean. Turn out and cool on a rack. Drizzle the base of the cake with the liqueur.
For the topping, melt the chocolate in a large bowl, as above. Remove from the heat and stir in the cream until smooth. Set aside until thick enough to spread, stirring occasionally. Swirl over the cake using a palette knife. Decorate with crystallised orange strips and serve with crème fraîche.