Valentine’s Chocolate Orange Cake




  1. Preheat the oven to 180°C/gas mark 4
  2. Grease with butter/margarine and then line with greaseproof paper the bottom of two 20cm/8 inch cake sandwich tins or 2 heart shape tins.
  3. In a large bowl with a wooden spoon or electric whisk beat the butter/margarine together until pale.
  4. Beat one egg at a time into the mixture, followed by the orange zest.
  5. Mix in the flour, cocoa & baking powder.
  6. Divide between the 2 tins and bake on the middle shelf in the oven for about 25-30 mins until a skewer comes out clean when inserted into the middle of each cake.
  7. Leave the cakes to cool in their tins for 10mins before turning out onto a cooling rack.
  8. Meanwhile beat the mascarpone with the icing sugar and orange liqueur.
  9. When the cakes are cool, spread the mascarpone mixture on the top of one cake and place the other on top to make a sandwich.
  10. Store in the fridge. Remove from the fridge 30 mins before serving to allow the cake to warm up to room temperature. Serve with cream.

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