Chocolate Orange Cake

A decadent chocolate & orange sponge - simple to make yet so impressive!

This recipe uses 200g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

Makes 10
Suitable for home freezing


  • 200g (8oz) Juvela Gluten-Free White Mix
  • 1 tsp baking powder*
  • 200g (8oz) golden caster sugar
  • 200g (8oz) butter or 70% fat margarine
  • 50g (2oz) cocoa
  • 4 medium eggs, lightly beaten
  • Zest and juice of an orange
  • For the icing: 200g (8oz) dark chocolate*
  • 200g (8oz) double cream
  • Method

    1. Before you start, preheat the oven to 190°C/375°F/Gas Mark 5 and lightly grease and base line 2x20cm (8inch) sandwich tins.
    2. Place all the cake ingredients into a large bowl and beat together until light and fluffy.
    3. Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven for 20-25 minutes (10-15mins for cupcakes).
    4. Remove from the oven and allow to cool on a wire rack.
    5. For the icing, place the chocolate and cream in a bowl and place over a pan of simmering water for 5-10 minutes until melted, stirring occasionally. Allow to cool until thick enough to spread. (you could also use a ready made icing such as the Betty Crocker Chocolate Fudge icing).
    6. Once cake and icing has cooled, place a layer of icing on one sponge and top with the second sponge.
    7. Cover the cake with the remaining icing; decorate with grated/flaked chocolate and orange zest.