Chocolate Orange cake

Name: Chocolate Orange cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 3 x 175 g Terry's Milk Chocolate Oranges; 110 g unsalted butter; 8 medium eggs

This chocolate orange cake, from Sarah Rainey's Three Ingredient Baking recipe book, is gooey and decadent

By Sarah RaineyUpdated: 28 March 2021

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This could be the easiest chocolate orange cake recipe ever. It only needs three ingredients, eggs, butter and chocolate oranges, of course.

The cake tastes best slightly chilled – when the batter sets to a wobbly mousse.

If you are looking for other three ingredient recipes we recommend three-ingredient Biscoff tray bake or three-ingredient Nutella brownies.

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Yields:

8 serving(s)

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Ingredients

3 x 175 g Terry's Milk Chocolate Oranges
110 g unsalted butter
8 medium eggs

Directions

1. Step 1
  Preheat the oven to 195ºC (175ºC fan), and grease and line a 23cm medium round cake tin.
2. Step 2
  Put 450g chocolate orange and all the butter in a small heatproof bowl suspended over a saucepan of boiling water, and heat gently until the melt. Or microwave them in 20-second bursts until they’ve completely melted. Mix sparingly – you don’t want the chocolate to go grainy.
3. Step 3
  Meanwhile, break the eggs into a large bowl and whisk until pale and fluffy. Do this for longer than you think you should – when you’re just about ready to stop, give it another 30 seconds. All the air in the cake comes from the eggs, so give them a good five minutes with an electric whisk (double this time if you’re doing it by hand).
4. Step 4
  Take the chocolate and butter mixture off the heat, and allow to cool slightly. Transfer the mixture to a large bowl and slowly add the whisked egg, one spoonful at a time, folding it in gently. Continue until you’ve added all the egg and it’s completely combined.
5. Step 5
  Pour the cake mix into the tin and bake for 40 – 45 minutes, or until the top is just set. Allow the cake to cool completely in the tin before serving. Use the remaining segments of chocolate orange to decorate it, or melt them and drizzle over the top.