Mega-Choc Orange Cake

This is a big cake, a cake with “attitude”. The texture is both firm, yet light and the flavour is rich and very yummy. IMGP4063 Tues 4th Triple Choc & Orange cake for school - 8+

Servings: 12+                Time: 1hr 40 min + lots of cooling time             Difficulty: Moderate


  • 430ml double cream
  • 3 tbsp golden caster sugar
  • 275g dark chocolate (at least 70% cocoa solids) roughly broken up
  • 3 tbsp orange liqueur (optional, but nice)
  • Cake
  • 7 eggs
  • 450g caster sugar
  • 450g unsalted butter, softened
  • 400g self-raising flour
  • Zest and juice of a large orange
  • 50g cocoa powder
  • Filling
  • 200g full fat cream cheese
  • 120g icing sugar
  • 90ml double cream
  • 1 tsp Orange extract (optional)
  • Orange zest (optional)
  • 3 – 4 tbsp apricot jam
  • Decoration – this is up to the individual, choose from any or all of the following suggestions
  • white chocolate, finely shaved
  • milk chocolate, finely shaved
  • about 50g orange zest
  • any coloured sprinkles


  1. Make the ganache first. Heat the cream and sugar until just below boiling point. Remove from the heat and slowly stir in the chocolate. Allow it to melt and fully incorporate. Add in the orange liqueur if using. Let it cool to room temperature then put in fridge for 1 – 2 hours or until it thickens.
  2. Preheat oven to 180C/Fan 160C/Gas 4. Grease and fully line two 23cm (9″) round, loose bottomed cake tins, bottom and interior sides.)
  3. Place all the cake ingredients in a large bowl and beat them together until they become a smooth batter. Divide the mixture equally between the two tins, level the surfaces and then bake for about 40 – 45 minutes or until a skewer inserted in the centre comes out clean. Leave in the tins for 10 – 15 minutes, then turn out onto a wire rack to cool completely.
  4. While they’re cooling, make the filling. Lightly whip the cream cheese until soft, sieve in the icing sugar and beat to mix, then add the cream and beat to the desired consistency. Add any flavouring or zest at this stage if desired. (N.B. You could use the orange liqueur here rather than in the ganache if you prefer – or you could put some in both, of course.)
  5. Level and trim the cooled sponges as necessary. Place one on a cake board or plate and spread the filling over it to attach the second cake on top, flat side uppermost. Heat the apricot jam in a small saucepan and brush it over the cake to bind any crumbs prior to adding the ganache. Put the cake in fridge for half an hour.
  6. Cover the whole cake with ganache then return it to the fridge for another half an hour. Remove and decorate as desired.