Blood Orange Chocolate Cake

A beautifully fudgy chocolate cake with an intense chocolate orange flavour. The orange chocolate glaze isn't necessary, but adds a festive air and tastes delicious.
Course Afternoon Tea
Cuisine British
Keywords blood oranges, cake, chocolate
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Author Choclette


  • 225 g unsalted butter
  • 200 g dark muscovado
  • 100 g molasses sugar
  • 1 blood orange
  • 2 large eggs
  • 100 g 85% dark chocolate I used G&B
  • 200 g wholemeal spelt
  • 1 tsp bicarbonate of soda
  • 150 ml boiling water

Orange Chocolate Glaze

  • ½ blood orange
  • 1 tsp honey
  • 75 g 70% dark chocolate
  • 25 g unsalted butter


  1. Melt butter, chocolate and sugars in a large saucepan over a very gentle heat, then remove from the heat.
  2. Grate in the zest of the orange, then squeeze in the juice. Stir until everything is combined.
  3. Beat in the eggs, one by one.
  4. Mix the bicarbonate of soda into the flour and sift a third in. Fold in, then stir in a third of the hot water. Repeat until everything is just mixed.
  5. Pour into a silicone mould, lined tin or a buttered / oiled Pressure-Cook Pro bowl.
  6. Bake for 55 minutes at 180℃ in the middle of the oven or until the top is firm and an inserted skewer comes out almost clean. A slight underbake is much better than over baking with this cake.
  7. If using the Pressure-Cook Pro, select the cake function and adjust the time setting to 1 hr.
  8. Leave to cool, then turn out onto a serving plate.

Orange Chocolate Glaze

  1. Squeeze the juice of an orange into a small pan. Add the honey and chocolate and melt everything over a gentle heat. Alternatively place in a bowl over some hot water.
  2. Add the butter, half at a time, stirring until melted.
  3. Pour over the cake, allowing it to dribble down the sides.

Recipe Notes

Other oranges can be used, but the flavour and sweetness of the cake will vary.