Not Just Another Chocolate Orange Cake Recipe…

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Not all chocolate orange cakes are created equal! This beauty has a surprisingly tangy white chocolate filling that works perfectly with the rich, moist cake. Whether you’re just looking for an easy chocolate orange cake recipe or something a little different to delight and surprise your loved ones, this gorgeous cake is it!

I’ve adapted this chocolate orange cake recipe from one I used to make often as a child. My Mum couldn’t remember the cake I was talking about… until she tasted it. She then exclaimed that she remembered exactly which cake it was and that she absolutely loved it!

This is something that she hadn’t eaten in over 20 years, which can only mean one thing – this cake is memorable. It’s not just any old chocolate orange cake, it’s unique. It has a distinctive flavour. One that can carry through decades and still be much loved.

Try this recipe and I guarantee you will fall in love with it just like my family and I did! It’s ideal baking for beginners too.

Is chocolate orange cake easy to make?

Absolutely! Much like a simple Victoria sandwich cake, this chocolate orange cake recipe uses the all in one cake method, which is one of the easiest to do. The filling is made by simply melting and mixing, with zero muscle required.

You don’t need any fancy piping or decorating techniques either. This cake looks beautiful just by spreading the filling on top!

Is there Terry’s Chocolate Orange in this recipe?

No there isn’t. The chocolate part comes from the cocoa powder in the cake and the white chocolate in the filling. The orange part comes from the zest and juice of fresh oranges, just like this orange chiffon cake.

Ingredients and substitutions

Here’s where you’ll find lots of helpful information about the ingredients needed to make a delicious chocolate orange cake.

For the cake

• Self Raising Flour – This is needed to help the cake rise. If you don’t have self raising, you can always make your own. See how to make self raising flour to learn how.
• Baking Powder – Whatever you do, don’t substitute this for bicarbonate of soda. The two act very differently in baking and require different environments/ingredients to activate. You should, however, check the date to make sure your baking powder will work properly!
• Cocoa Powder – Any brand will do, just make sure you’re using proper cocoa powder and not drinking chocolate. That will have added sugars in which could make your cake too sweet.
• Golden Caster Sugar – I love using golden caster sugar as it adds a slight caramel flavour to your bakes. However, you can also use regular caster sugar (superfine in the US) which will work great too. Do not substitute for brown sugars as this will alter the texture of your cake.
• Salt – We only need this for flavour, not texture, so table salt is perfect. No need to get fancy or expensive!
• Unsalted Butter – I like to use unsalted butter as it gives you full control of the salt content. If you only have salted butter, don’t add the extra salt in the recipe or it will be too salty.
• Eggs – Medium sized eggs are great. I like to use organic free range but other types will also work well.
• Orange – Nice large juicy oranges please! You’ll be using the zest and juice in this recipe and it’s a big flavour ingredient, so choose well.

For the filling

• White Chocolate – As this is a noticeable flavour in this chocolate orange cake, I recommend using the best you can afford. Cheap chocolate will work ok, but you’ll notice the difference should you chose a higher cocoa content variety such as Green and Blacks 30% white chocolate.
• Fromage Frais – This is key to this cake’s distinctive flavour. You should be able to easily find tubs of this stuff in most supermarkets. If you can’t, you can substitute it for another sharp and tangy ingredient like a thick Greek or natural yoghurt.

Recipe tips and troubleshooting

Here are a few tips you’ll find helpful when making this chocolate orange cake.

• Bake your cakes in a lower section of the oven for a more level and even bake. When cake is placed on the top shelf it can can become too hot and dome in the middle.
• When zesting the oranges, only zest the outer orange skin. You don’t want to go into the white pith as it will taste very bitter.
• Only have chilled butter? Soften it quickly by cutting into small cubes, placing in a microwavable bowl and heating for 20 seconds.
• It’s important to use softened butter in an ‘all in one’ cake method, otherwise you can end up with lumps of butter in the batter which will result in an uneven cake crumb.
• If using an electric stand mixer to make the cake batter, be sure to mix on a slow speed first. Otherwise you could end up in a mushroom cloud of ingredients!

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some helpful recipe time managing info to make your life easier.

• The filling can be made a day in advance, but needs a minimum of 2 hours in the fridge
• Need to bake NOW but only have cold butter? Here’s how to soften butter quickly.
• Once baked, the cakes will need to cool completely before decorating, which can take a few hours depending on the weather.
• This chocolate orange cake will be at it’s best for around 2 days, but will last for up to 5.

If you like this recipe…

…you might also like:

• Sticky orange cake recipe
• Easy chocolate cake recipe
• Chocolate orange caramel shortbread

Easy Chocolate Orange Cake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 10.

For the filling

• 200g (7 oz) White Chocolate
• 4 tbsp Orange Juice
• 200g (3/4 Cup + 1 tbsp) Fromage Frais

For the cake

• 200g (1 + 2/3 Cup) Self Raising Flour
• 2 tsp Baking Powder
• 50g (1/2 Cup) Cocoa Powder
• 200g (1 Cup) Golden Caster Sugar
• Pinch of Salt
• 200g (3/4 + 1/8 Cup) Softened Butter
• 4 x Eggs
• Zest of 2 Large Oranges
• 2 tbsp Orange Juice

Essential equipment

• Large Glass Microwavable Bowl
• Sieve
• Electric Stand Mixer or Large Bowl with Electric Hand Whisk
• 2 x 20cm (8″) Round Loose Bottom Cake Tins

Filling instructions

Preparation: Zest and juice both oranges. Set the zest aside for the cake and use the juice as divided between the cake and the filling.

To make the filling, break the white chocolate (200g | 7 oz) into a large glass microwavable bowl and add 4 tbsp of the freshly squeezed orange juice. Heat in the microwave in 10 second intervals, stirring well after each time, until completely melted.

Alternatively, you can place the bowl over a pan of barely simmering water and stir continuously until melted.

Next, stir through the fromage frais (200g | 3/4 Cup + 1 tbsp) and mix until fully incorporated. Chill for a minimum of 2 hours until it’s thickened and is spreadable.

Cake instructions

To make the cake, preheat your oven to 180ºC/Fan º170/356ºF and grease and line the 2 baking tins.

Then sieve the self raising flour (200g | 1 + 2/3 Cup), baking powder (2 tsp) and cocoa powder (50g (1/2 Cup) into the bowl of an electric stand mixer.

Alternatively, you can use a large mixing bowl and an electric hand whisk.

Next, add in the caster sugar (200g | 1 Cup), pinch of salt, softened butter (200g | 3/4 + 1/8 Cup), eggs (x 4), zest of 2 large oranges and 2 tbsp freshly squeezed orange juice.

Mix on a low speed at first, then increase the speed and continue to mix until all the ingredients are fully blended together.

Divide the cake batter between the two prepared tins and smooth out as best as you can.

Then bake in the lower part of your oven for 18-20 mins. They’re ready when the cakes are coming away from the sides of the tins and a skewer inserted into the middle comes out clean.

Allow to cool in the tins for 10-15 minutes, then remove from the tins and peel of the baking paper. Place on a rack to cool completely before decorating.

Once the cakes are completely cooled and the filling has thickened, you are ready to assemble your chocolate orange cake.

Place one cake layer onto a serving plate or cake stand, then spread over half the filling. Top with the other cake layer, then spread the remaining filling over the top.

And there you have it! The most delicious and unique chocolate orange cake in all the land! Enjoy 🙂

How to store chocolate orange cake

I always recommend storing baked goods in an airtight metal container at room temperature. Plastic containers make sugar sweat and this will alter the texture and possibly even the appearance.

This cake will be at its best for around 2 days, but still be delicious for up to 5 days.

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Have you made this recipe?

Have you made this glorious chocolate orange cake? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Continue to Content

Chocolate Orange Cake - Printable Recipe

Yield: 10

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Not all chocolate orange cakes are created equal! This beauty has a surprisingly tangy white chocolate filling that works perfectly with the rich, moist cake. Whether you’re just looking for an easy chocolate orange cake recipe or something a little different to delight and surprise your loved ones, this gorgeous cake is it!

Print

Ingredients

For the filling

• 200g (7 oz) White Chocolate
• 4 tbsp Orange Juice
• 200g (3/4 Cup + 1 tbsp) Fromage Frais

For the cake

• 200g (1 + 2/3 Cup) Self Raising Flour
• 2 tsp Baking Powder
• 50g (1/2 Cup) Cocoa Powder
• 200g (1 Cup) Golden Caster Sugar
• Pinch of Salt
• 200g (3/4 + 1/8 Cup) Softened Butter
• 4 x Eggs
• Zest of 2 Large Oranges
• 2 tbsp Orange Juice

Essential equipment

• Large Glass Microwavable Bowl
• Sieve
• Electric Stand Mixer or Large Bowl with Electric Hand Whisk
• 2 x 20cm (8″) Round Loose Bottom Cake Tins

Instructions

Preparation: Zest and juice both oranges. Set the zest aside for the cake and use the juice as divided between the cake and the filling.

For the filling

1. Break the white chocolate into a large bowl and add the fresh orange juice. Melt in 10 second intervals in the microwave, stirring well each time. (You could also do this in a bowl set over a pan of barely simmering water.)
2. Add the fromage frais and mix well. Refrigerate for a minimum of 2 hours until thickened and spreadable.

For the cake

1. Preheat the oven to 180ºC/Fan º170/356ºF and grease and line the 2 tins. Sieve the flour, baking powder and cocoa powder into the bowl of an electric stand mixer (or you can use a large bowl and an electric hand whisk).
2. Add the sugar, salt, softened butter, eggs, orange zest and orange juice into the bowl. Mix on slow at first then build up to a medium speed. Continue to mix just until the ingredients are fully blended together.
3. Divide the batter between the two tins and smooth out. Bake in the lower part of your oven for approximately 18-20 mins. It's ready when a skewer inserted into the middle comes out clean and the edges are pulling away from the sides of the tin.
4. Allow to cool in the tins for 15 mins, then remove, peel away the baking paper and allow to cool completely before decorating.
5. Once your cakes are completely cooled and the filling has thickened, place a cake layer on a serving plate or cake stand and smooth over half of the filling. Top with the other cake layer and smooth over the remaining filling.

Notes

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  AmazonBasics Silicone Spatulas, 3-Piece Set
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  ProCook Glass Mixing Bowl Set 3 Piece

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 122mgSodium: 525mgCarbohydrates: 55gFiber: 2gSugar: 36gProtein: 7g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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