There’s something about a rich, decadent cake that feels like a warm hug on a cold day, and few do it quite as well as Nigella Lawson. If you’re a fan of baking that combines simplicity with indulgence, her Chocolate and Orange Cake is a showstopper. It’s the kind of cake that looks complicated, but in reality, it’s all about letting the ingredients speak for themselves.
I remember the first time I tried this recipe. I was craving something a little more sophisticated than the usual chocolate cake, but I didn’t want to end up spending all day in the kitchen. This cake struck the perfect balance-it was luxurious yet easy. The combination of dark chocolate and zesty orange was just what I needed, and with each bite, I found myself thinking, Why did I ever settle for anything less?
What makes this cake so irresistible isn’t just the deep chocolate flavor but the subtle hint of orange that elevates it to something a little more exciting. It’s like a little burst of sunshine hidden inside the richness of chocolate. Over time, I’ve made this cake countless times for birthdays, family gatherings, and even as a treat for myself on a quiet Sunday. It always feels like a celebration, no matter the occasion.
So, if you’re looking for a recipe that will make your kitchen smell divine and satisfy your sweet tooth without making you break a sweat, Nigella’s Chocolate and Orange Cake is a fantastic place to start.
Nigella Lawson’s Chocolate And Orange Cake Recipe
Nigella Lawson has a knack for creating recipes that blend indulgence with simplicity, and this cake is no exception. It’s a perfect example of how a few key ingredients-chocolate, orange, and a handful of pantry staples-can come together to create something unforgettable. What I love about this recipe is that it’s not fussy, but the end result feels like it belongs in a high-end bakery.
The cake itself is dense, rich, and incredibly moist. The orange flavor isn’t overpowering; it’s more of a subtle twist, like a surprise in every bite. The dark chocolate gives it depth, and the orange zest and juice add just the right amount of brightness. The fact that it’s also naturally gluten-free (thanks to the use of ground almonds) is just a nice bonus.
I’ve made this cake for various occasions: cozy nights in, dinner parties, and even to impress friends who are picky about their desserts. Every time, it’s been a hit. It’s also the kind of recipe that feels forgiving. You can tweak the levels of chocolate and orange to suit your taste, and it’ll still turn out delicious.
Ingredient List
- 200g (7 oz) dark chocolate – I always go for a high-quality chocolate here, at least 70% cocoa. It really makes a difference in the depth of flavor.
- 200g (7 oz) ground almonds – This is what gives the cake its lovely, moist texture and makes it naturally gluten-free.
- 1½ teaspoons baking powder – This helps the cake rise just enough without compromising its dense texture.
- 4 large eggs – These bind everything together and add to the cake’s richness.
- 250g (9 oz) caster sugar – Sweet, but not overly so. The chocolate and orange do most of the flavor work, but this sugar adds balance.
- 2 tablespoons cocoa powder – Because more chocolate is never a bad idea.
- Zest of 2 oranges – This gives the cake a fragrant, citrusy lift. I love the zingy punch the zest provides.
- 150ml (5 fl oz) freshly squeezed orange juice – It’s key to getting that bright, fresh orange flavor in the cake.
- A pinch of salt – Just a pinch, but it enhances all the other flavors beautifully.
If you’ve ever baked with Nigella’s recipes before, you’ll know she’s a fan of easy-to-find, straightforward ingredients. There’s nothing overly exotic here, just the best of what you probably already have in your pantry.
How To Make Nigella Lawson’s Chocolate And Orange Cake?
The beauty of this cake lies in its simplicity. There’s no need to get your hands too messy or use a ton of complicated equipment. Here’s how you do it:
- Preheat your oven to 180°C (350°F) and grease and line an 8-inch round cake tin. I usually just use parchment paper; it makes removing the cake so much easier later.
- Melt the chocolate. This step always feels a little indulgent to me. Take the dark chocolate and break it into pieces, then melt it gently in a heatproof bowl over simmering water. Stir occasionally until smooth, or you can microwave it in short bursts, but I find the double-boiler method creates a more controlled, silky result.
- Combine dry ingredients. In a separate bowl, mix together the ground almonds, baking powder, cocoa powder, and salt. The dry ingredients are simple but contribute to the texture and flavor of the cake. It’s amazing how much flavor ground almonds bring to the table!
- Whisk the eggs and sugar. In another bowl, whisk the eggs and caster sugar together until they’re pale and thick. It should take about 3-5 minutes of vigorous whisking. This step is essential for getting the cake’s lovely moist texture.
- Add the melted chocolate to the egg and sugar mixture and whisk until fully incorporated.
- Add the dry ingredients, followed by the zest and juice of the oranges. It’s best to add these in stages so you don’t end up with a floury mess. Mix everything together gently, but thoroughly. The batter will be thick, almost like a mousse.
- Pour into the prepared tin and bake for about 40-45 minutes. The cake should have risen slightly, and a skewer inserted into the center should come out with a few moist crumbs. Be careful not to overbake; this cake is meant to be dense and moist, not dry.
- Cool in the tin for about 10 minutes, then turn it out onto a wire rack to cool completely.
You can leave the cake as it is-it’s delicious on its own-but I often like to dress it up with a simple dusting of cocoa powder or a drizzle of chocolate ganache for that extra touch of decadence.
Things I Learned
Baking this cake taught me a few important lessons-lessons that, honestly, have made me better at baking in general. For one, I realized that you don’t always need flour to make a cake moist and dense. The ground almonds do a fantastic job of adding texture without the heaviness that some gluten-free cakes can have.
Another lesson: chocolate matters. Using high-quality dark chocolate transforms this cake from good to unforgettable. I’ve made it with different brands over the years, and every time I splurge on the good stuff, it pays off in flavor.
Lastly, patience is key. When you’re mixing the batter, it’s tempting to rush through it, but giving each ingredient time to combine fully makes a huge difference in the end result. I’ve learned that the cake will often surprise me with just how rich and tender it is when I take that extra minute to mix properly.