Nigella Chocolate And Orange Cake Recipe [GUIDE]

You know when you first encounter a recipe and you just know it’s going to become a staple in your kitchen? That’s exactly how I felt when I first stumbled upon Nigella Lawson’s Chocolate and Orange Cake. Imagine the rich depth of chocolate but with a surprising, refreshing kick of orange. It’s a combination that just makes sense but Nigella takes it to a whole new level of decadence.

The cake is moist, slightly dense but still airy enough to make you want just one more slice (and then maybe another). There’s a smooth chocolate ganache on top, adding that luxurious shine and extra layer of indulgence. The orange zest isn’t overpowering at all; instead, it complements the chocolate perfectly. like a light citrus breeze against the richness of the cake. Every bite feels like a decadent little celebration. This cake has that sort of magic that makes every moment feel a little more special.

I remember the first time I made it. I was hesitant because, well, chocolate cakes can be tricky. Too dry, too dense, too crumbly. but this one? Absolute perfection. It was my first Nigella recipe and I immediately understood why she’s adored by so many. It’s that perfect balance of simplicity and indulgence, where anyone can bake it but it feels like something you’d be served at a fancy patisserie.

Nigella Chocolate And Orange Cake Recipe

Ingredients Needed

Okay, let’s talk ingredients. Don’t let the fact that it sounds so fancy fool you. this cake is made from fairly simple things that are easy to find. If you bake often, you probably have most of these things sitting in your pantry already.

Here’s the list you’ll need for Nigella’s Chocolate and Orange Cake:

1. Butter – You’ll need unsalted butter. It gives that beautiful richness and since you’re using it in its softened form, it’ll blend easily with the other ingredients.
2. Dark Chocolate – This is the star of the show. Nigella uses good-quality dark chocolate (around 70% cocoa) which gives that intense chocolate flavor without being too sweet. You’ll be melting it down, so something that you want to eat straight off the bar is ideal.
3. Sugar – Granulated sugar is used here. It’s what brings in the sweetness which is balanced nicely by the dark chocolate.
4. Self-raising Flour – This is what gives the cake that perfectly soft, airy texture. Self-raising flour has the added benefit of containing baking powder, so you don’t have to measure out the leavening separately.
5. Ground Almonds – This is one of those ingredients that adds an unexpected depth. It’s not quite like using regular flour and it gives the cake this moist, almost fudgy quality.
6. Eggs – Eggs bring the whole thing together. They help bind everything and give it structure.
7. Orange Zest and Orange Juice. Ah, the citrus! This is what gives the cake its signature zing. The zest adds the fragrant oils while the juice gives the cake a subtle juiciness and brightness.
8. Baking Powder – Just a little bit to ensure everything rises properly.
9. Double Cream – This is for the ganache on top which makes the whole experience feel extra indulgent. It’s rich and velvety and brings everything together in the most satisfying way.
10. Orange Liqueur (optional) – If you’re feeling adventurous, you can use a little orange liqueur to deepen the citrus flavor in the cake. This is totally optional but it adds a little flair if you have it on hand.

Equipment Needed

I love how Nigella’s recipes never require a ton of fancy equipment. This is a cake that’s as much about heart as it is about the method. You’ll need:

1. Mixing Bowls – A couple of them. One for the wet ingredients, another for the dry. Nothing too fancy here.
2. Electric Mixer – You could use a hand whisk but I find using an electric mixer helps to get everything combined quickly which is important when you’re trying to keep everything smooth and lump-free.
3. Cake Tin – A round 23 cm (9-inch) cake tin is what Nigella recommends. You’ll also want to line it with baking parchment to ensure nothing sticks.
4. Spatula – For scraping down the sides of your mixing bowl and getting all the batter into the tin.
5. Saucepan – You’ll need this for melting the chocolate. I use a bowl over a pan of simmering water (a double boiler method) but Nigella just uses a pan directly on low heat.
6. Cooling Rack – Because you can’t decorate a cake until it’s completely cool. Patience is key, my friend.
7. Whisk – For combining the eggs and sugar until they reach that beautiful pale, creamy texture.

Instructions To Make Nigella Lawson’s Chocolate And Orange Cake

Now, let’s get to the fun part. the making of this cake! You’re going to fall in love with how simple and satisfying it is to put together.

1. Prepare the oven and cake tin: Preheat your oven to 170°C (150°C fan) or 325°F. Line your 9-inch round cake tin with parchment paper to make sure the cake comes out easily.
2. Melt the chocolate: Break up your dark chocolate and place it in a heatproof bowl. Set this bowl over a saucepan of simmering water (double boiler style), stirring until the chocolate is completely melted and smooth. Remove from heat and let it cool for a few minutes.
3. Mix the dry ingredients: In another bowl, sift your self-raising flour and baking powder together. Add the ground almonds and give everything a good whisk.
4. Cream the butter and sugar: In your electric mixer, beat together the softened butter and sugar until they’re light and fluffy. This should only take about 3-4 minutes. The texture should be pale and aerated.
5. Add the eggs and orange: Beat in your eggs, one at a time, making sure each is fully incorporated before adding the next. Add your orange zest and juice. The citrus aroma will start to waft through the air and you’ll know you’re on the right track.
6. Combine: Now, pour in your melted chocolate. Mix it through and then fold in the dry ingredients. Use a spatula to scrape the sides and make sure everything is combined into a rich, smooth batter.
7. Bake: Pour your batter into the prepared tin and smooth the top. Pop it in the oven and bake for around 30-35 minutes. The cake will be firm to the touch but a skewer inserted into the center should come out with a few crumbs attached, not raw batter. Every oven is different, so keep an eye on it towards the end.
8. Cool the cake: Once baked, allow the cake to cool in the tin for about 10 minutes, then transfer it to a cooling rack. Patience, patience-no matter how delicious it smells, don’t skip this part.
9. Make the ganache: While the cake cools, melt the double cream and chocolate together in a saucepan over low heat. Stir until it’s completely smooth. Let it cool slightly before drizzling it over the cooled cake.
10. Decorate: Once the ganache has set a little (but is still glossy), decorate with extra orange zest or slices. If you’re feeling extra fancy, a sprinkling of sea salt could be just the thing to balance the sweetness.

What I Learnt

Making Nigella’s Chocolate and Orange Cake for the first time taught me something about trusting the process. There’s a certain patience involved, especially when it comes to cooling and allowing everything to meld together. But the result? A cake that feels like it’s more than just a dessert. it feels like a little act of love.

Another thing I learned is how important quality ingredients are. I’ve made this cake a few times now and I can say with certainty that splurging on the good chocolate and using fresh, organic oranges really makes all the difference. The depth of flavor is just unmatched.

And finally, sometimes less is more. The cake doesn’t need a heavy frosting or elaborate decorations. The beauty is in its simplicity. The chocolate ganache and orange zest are enough to elevate it into something special.

FAQs

Can I Use A Different Type Of Chocolate For Nigella’s Chocolate And Orange Cake?

Definitely! While Nigella uses dark chocolate in her recipe, you can experiment with milk chocolate or even white chocolate if you prefer a sweeter twist. Just be mindful of the balance between the bitterness of the chocolate and the zing from the orange. It’ll still be amazing!

How Do I Get The Perfect Texture For Nigella’s Chocolate And Orange Cake?

The key is not overmixing the batter-gently folding it together will keep the cake light and moist. Also, don’t be tempted to bake it longer than recommended. Trust me, I once left it in for an extra 10 minutes and the cake turned out more dense than I liked. So, keep an eye on it!

Can I Make Nigella’s Chocolate And Orange Cake Ahead Of Time?

Absolutely! In fact, it tastes even better the next day after the flavors have had time to meld together. Just store it in an airtight container and it’ll stay fresh for a few days. I love making it the day before a gathering-it’s one less thing to stress about!