I remember the first time I baked a cake from scratch. It was a rainy weekend, and I had an unexpected craving for something sweet. I didn’t want to go out, so I decided to dive into my baking books and experiment. That’s when I stumbled upon Jamie Oliver’s Chocolate Orange Cake recipe. I’ve always loved chocolate and orange together, but I had never thought to pair them in a cake. That first bite? Pure magic. The balance of rich chocolate with the zesty orange flavor was like nothing I’d ever tasted.
I’ve since made this cake countless times, tweaking it here and there, but one thing remains unchanged – the combination of those two flavors. Whether it’s for a birthday, a special occasion, or just because, this cake never disappoints. So, let me share the recipe with you and walk you through everything you need to know to recreate this delicious treat.
Jamie Oliver’s Chocolate Orange Cake Recipe
This cake is moist, rich, and perfectly balanced with the sweetness of chocolate and the freshness of orange. Jamie Oliver’s version is a simple yet sophisticated cake that’s sure to impress.
Ingredients
- 2 oranges (for zest and juice)
- 200g dark chocolate (preferably 70% cocoa)
- 250g unsalted butter
- 250g sugar (caster or granulated)
- 4 large eggs
- 1 teaspoon vanilla extract
- 150g plain flour
- 50g ground almonds
- 2 teaspoons baking powder
- Pinch of salt
- Icing sugar (for dusting)
- 1 tablespoon of cocoa powder (optional, for a deeper flavor)
Ingredients Needed
Baking a cake like this one requires both familiar and unique ingredients. Here’s a deeper look at the key components:
- Oranges: The zest and juice provide the bright, citrusy flavor that cuts through the rich chocolate. I love grating the zest fresh because it’s so aromatic and adds a depth that pre-grated zest just can’t match.
- Dark Chocolate: Choose chocolate that’s at least 70% cocoa. It may seem intense, but when paired with the orange, it creates an almost perfect flavor profile.
- Butter: Unsalted butter is always the way to go. The flavor is cleaner, and you can control the amount of salt in the recipe.
- Sugar: I use caster sugar for a smoother texture, but granulated works just as well. The sugar is what helps create the cake’s soft crumb.
- Eggs: Eggs act as the binding agent and provide structure to the cake. I always make sure they’re at room temperature before starting; it helps the batter mix better.
- Ground Almonds: This is the magic ingredient. The ground almonds bring moisture and a nutty flavor that complements both the chocolate and the orange.
- Flour: Regular plain flour works best here to keep the texture light and airy.
- Baking Powder: This helps the cake rise, so make sure it’s fresh. It’s one of those things that can easily be forgotten but can make or break the texture.
How To Make Jamie Oliver’s Chocolate Orange Cake
Let’s get into the fun part – making the cake! Here’s a step-by-step guide on how I go about it:
- Preheat the Oven: Set your oven to 180°C (350°F) and grease and line a round cake tin. I like to line the tin with parchment paper to ensure the cake comes out easily.
- Prepare the Oranges: Grate the zest from both oranges into a bowl. Set aside the zest for later. Then, juice the oranges, removing any seeds.
- Melt the Chocolate: Break the dark chocolate into pieces and melt it gently. You can either use a double boiler or microwave it in short bursts, stirring in between. Don’t rush this step – let the chocolate cool slightly before moving on.
- Cream the Butter and Sugar: In a separate bowl, beat the butter and sugar together until light and fluffy. This step helps incorporate air into the batter, making your cake light.
- Add the Eggs: One by one, crack in the eggs and beat until fully incorporated. If you’re feeling a bit extra, you can add a teaspoon of vanilla extract for that extra warmth.
- Combine Wet and Dry Ingredients: Mix the flour, ground almonds, baking powder, and salt in a separate bowl. Gradually add this to the butter mixture along with the melted chocolate and orange juice.
- Bake the Cake: Pour the batter into the prepared tin and bake for around 25-30 minutes or until a skewer comes out clean. The cake should have a slight wobble in the middle when done.
- Cool and Serve: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack. Once completely cool, dust the top with icing sugar. If you want to elevate it further, a little grated orange zest on top can add a pop of color.
Ingredient Science Spotlight
Understanding the science behind these ingredients helps you get a better result:
- Oranges: The acidity from the juice helps balance out the sweetness of the chocolate, creating a layered, multidimensional flavor profile.
- Dark Chocolate: High-cocoa chocolate is bitter and complex. When melted and mixed with butter, eggs, and sugar, it gives the cake a rich flavor and keeps it moist.
- Butter: Butter gives the cake its texture. It also provides richness, helping the cake rise evenly and bake with a light, fluffy crumb.
- Ground Almonds: These contribute moisture without making the cake dense. The almonds add fat and protein, which means the cake is soft without being greasy.
- Baking Powder: This is your leavening agent. It reacts with the liquid in the batter and releases carbon dioxide, which makes the cake rise.
Expert Tips
- Room Temperature Ingredients: Always use eggs and butter at room temperature. They mix better and create a smoother batter.
- Don’t Overmix the Batter: Once you add the dry ingredients, mix gently. Overmixing can cause the cake to become dense.
- Test for Doneness: Oven temperatures can vary. Always check the cake with a skewer or toothpick. It should come out clean, with just a few crumbs sticking to it.
- Chill the Cake: Let the cake cool completely before serving. This helps set the structure, ensuring it slices beautifully.
- Add Zest to the Frosting: If you want a more intense orange flavor, add a bit of orange zest to your frosting or ganache.
Recipe Variations
Jamie’s cake is amazing on its own, but there are plenty of ways to give it a personal twist:
- Chocolate Ganache: If you want something richer, pour a dark chocolate ganache over the top instead of just icing sugar. It’s extra indulgent and adds a glossy finish.
- Add Nuts: For a crunch, sprinkle chopped hazelnuts or almonds over the top. The nuttiness pairs beautifully with the chocolate and orange.
- Orange Liqueur: For an adult twist, add a splash of orange liqueur like Cointreau or Grand Marnier to the batter.
- Frosting Options: Swap the icing sugar for an orange buttercream or a cream cheese frosting for an even more decadent treat.
Final Words
Baking Jamie Oliver’s Chocolate Orange Cake is an experience in itself. From the familiar scent of chocolate melting to the refreshing zing of orange zest, each step is a reminder of why food can be so comforting and rewarding. Whether you’re baking it for a special occasion or just a weekend treat, this cake is guaranteed to impress.
FAQs
What Makes Jamie Oliver’s Chocolate Orange Cake Unique?
The combination of rich dark chocolate and zesty orange creates a unique flavor profile that’s both indulgent and refreshing.
Can I Make Jamie Oliver’s Chocolate Orange Cake Ahead Of Time?
Yes, you can bake the cake a day or two in advance. Just store it in an airtight container to keep it fresh.
What’s The Best Way To Store Jamie Oliver’s Chocolate Orange Cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.