Chocolate Orange Fudge Cake Recipe

Name: Chocolate Orange Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons butter softened; 3/4 cup light brown sugar packed; 4 eggs; 3/4 cup self rising flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 orange peel grated and orange juiced; 3 ounces milk chocolate orange flavor, chopped; 1 ounce semi sweet chocolate chopped; 2/3 cup heavy cream; 2 tablespoons unsalted butter; candied orange peel Sliced, to decorate

Servings: persons

½ tablespoons butter softened
3/4 cup light brown sugar packed
4 eggs
3/4 cup self rising flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 orange peel grated and orange juiced
3 ounces milk chocolate orange flavor, chopped
1 ounce semi sweet chocolate chopped
2/3 cup heavy cream
2 tablespoons unsalted butter
candied orange peel Sliced, to decorate

1
Preheat the oven to 325u00b0F. Grease and line bottom og an 8-inch cake pan with parchment paper.
2
For the cake, beat the butter and brown sugar in a large bowl with an electric mixer until fluffy. Beat in the eggs, one at a time. Sift the flour, cocoa powder and baking powder into a medium bowl. Beat in flour mixture and the orange peel and juice. Pour into the prepared pan.
3
Bake for 40-45 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4
For the icing, place chocolates and cream in a heatproof bowl. Place over a pan of simmering water; stir until melted. Add the butter; stir until smooth. Refrigerate until slightly thickened.
5
Place a baking sheet under the wire rack. Pour icing over cake. Spread with spoon so icing flows down sides; excess will drip onto the baking sheet. Let stand until icing is set. Decorate with candied peel.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ tablespoons butter softened, 3/4 cup light brown sugar packed, 4 eggs, 3/4 cup self rising flour, and more.

Yes, Chocolate Orange Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Orange Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions