This delicious chocolate cake with orange drizzle, orange zest and dark chocolate chunks is one of my favourite cakes to bake. It can be eaten as dessert, for special occasions, or just enjoyed as an everyday chocolate cake.
Chocolate with orange is one of my all time favourite flavour combinations, so this chocolate orange cake was one I really wanted to bake and share with you. Orange zest is mixed into the chocolate cake batter, then the orange juice is made into a glaze to drizzle over the baked cake. Cocoa powder and chunks of dark chocolate provide a chocolate hit in every bite.
It is also a very easy chocolate cake to make, and one I bake time and time again:
- First, melt the margarine, treacle and milk, then add bicarbonate of soda and vanilla.
- Pour this over the flour, cocoa powder, sugar, orange zest, mix, top with chocolate chips and bake.
- Whilst still warm from the oven pour over a simple orange drizzle glaze made from the juice of the orange and sugar, heated together until the sugar dissolves.
The beauty of a drizzle cake is that you don’t need to make any icing for it to be a special cake, and yet it is an every day cake too, great with a cup of tea or coffee.
This cake keeps so well. On the day it is baked, the crust is slightly crisp, and the inside of the cake is light and fluffy. After a day, the edges soften without being dry, and the inside remains the same. It doesn’t dry out.
If you want a plain chocolate cake, then just leave out the chocolate chunks, and the orange drizzle; it still is a delicious cake.
Substitute for Self Raising Flour:
As it is an older English recipe, it uses self raising flour. If you don’t have any self raising flour, then use the same amount of plain flour, and add a tsp baking powder to the cocoa/flour mixture.
How long will this chocolate cake keep?
It will keep in an airtight container for at least 3 days. As long as you are not in a warm and humid climate, it will keep up to 4 days in an airtight container.
Can I freeze this cake?
Yes, you can freeze the cake. Make sure it is completely cold, then wrap tightly in baking parchment, then two layers of clingfilm. It will keep in the freezer for up to 1 month.
If you like this recipe, you might also like these baking recipes:
No Bake Nanaimo Bars – a Canadian Classic
Flourless Hazelnut Biscuits with Chocolate – a gluten free cookie
Almond Meal Chocolate Chip cookies – another gluten free cookie, with crispy edges and soft chewy centres.
Chocolate Cake with Orange Drizzle
- 140 g SR flour See note below if wanting to use plain flour
- Pinch salt
- 1.5 tbsp Cocoa Powder
- 85 g Granulated Sugar
- Zest of 1 Orange
- 55 g Margarine
- 1.5 tbsp Treacle
- 140 ml Milk
- ½ tsp Bicarbonate of Soda
- ½ tsp Vanilla Essence
- 40 g Dark Chocolate 70%, roughly chopped
- 20 g Granulated Sugar
- Juice of 1 orange
- Preheat the oven to 180˚C/350˚F
- Line a 23 x 13cm loaf tin with baking parchment. *
- Mix the flour, salt, cocoa powder, sugar and orange zest together.
- In a small saucepan over a medium heat, melt the margarine, treacle and milk. Once melted, add the bicarbonate of soda and the vanilla essence.
- Pour the liquid ingredients into the dry and mix well.
- Spoon into the prepared loaf tin, sprinkle with the chocolate chunks, and bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean.
- Once the cake is out of the oven, make the syrup: place the sugar and orange juice in a small saucepan and heat over a medium heat until the sugar is dissolved.
- Prick the warm cake all over with a skewer or fork, and then pour over the drizzle. Leave in tin until completely cool, then remove and serve.
- Will keep in an airtight container for 3-4 days, or freeze for up to one month.
- Smaller Tins: You can also bake it in a 15cm x 8.5cm tin (as in the photo). This makes a taller cake. You can use 25g chocolate rather than 40g to top the cake. It takes the same amount of time to cook.
- SR Flour: If you don't have Self Raising flour then use the same weight of plain flour and add 1 tsp baking powder.