Chocolate Orange Cake: recipe from the Clandestine Cake Club cookbook

Published Sunday, Sep 13 2015, 13:00 BST  |  By  |  Add comment
Everyone loves a Chocolate Orange don't they? Well, take a look at this scrumptious Chocolate Orange cake!

chocolate orange cake by fiona o'donnell for the clandestine cake club a year of cake cookbook


It not only looks rather is so simple and easy to make.

 the clandestine cake club cookbook cover  a year of cake


It's one of our fave recipes from the fabulous new cookbook from the Clandestine Cake Club.

A Year of Cake: 100 Celebratory Recipes is priced £20, Quercus Books, and it's one of our fave cookbooks of the year so far.

This recipe is a great one - you don't have to be a super cake maker yet it looks amazing.

It's from Fiona O'Donnell from the Camden branch of the Club.

Guess what we'll be baking this weekend?



  • 225g self-raising flour
  • 1 ½ tsp baking powder
  • 225g caster sugar
  • 225g unsalted butter, softened
  • 4 medium eggs
  • grated zest 1 orange, plus 1tbsp juice
  • 1 tbsp cocoa powder
  • Chocolate Orange Icing
  • 150g icing sugar
  • 1 tbsp cocoa powder
  • 3 tbsp freshly-squeezed orange juice


1. Preheat the oven to 180 degrees C/ fan 160 degrees / gas 4. Grease and line a 23cm springform cake tin

2. Sift the flour and baking powder into a large bowl. Add the sugar, butter and eggs and beat until pale and creamy. Divide the mixture evenly between two bowls.

3. Add the orange zest and juice to one half of the cake mixture and stir gently until combined.

4.Dissolve the cocoa powder in 2 tablespoons of hot water, then add to the second half of the cake mixture and stir gently until combined.

5.Spoon the mixtures randomly into the prepared baking tin then swirl with a knife for a marbled effect. Bake in the oven for 35-45 minutes or until a skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes then turn out on to a wire rack to cool completely.

6.To prepare the icing, sift the icing sugar and cocoa powder into a bowl, then add the orange juice a tablespoon at a time and stir until the mixture reaches a thick consistency but still drizzles off a knife. Spread the icing sugar over the top and sides of the cake and leave to set before serving. This cake keeps well for 3-4 days in an airtight container.

Nutrition Information

Serves 12-14

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Love chocolate? Check out more cake recipes below.