This isn’t just any Chocolate Orange Cake recipe, this is a Chocolate Orange POKE Cake recipe! Featuring our favourite festive chocolate along with a delicious, rich, chocolate sponge and zingy marmalade! Add gold glitter to make some Christmas magic.

Chocolate Orange Poke Cake recipe:

Cake:

  • 100g plain flour
  • 170g self-raising flour
  • 240ml oil
  • 80g cocoa powder
  • 80g dark muscavo sugar
  • 176g golden caster sugar
  • 4 eggs
  • 100ml sour cream
  • pinch of salt
  • vanilla extract
  • orange zest

 

Icing:

  • 450g icing sugar
  • 75g butter
  • 188g full fat Philadelphia cheese
  • 40g cocoa powder
  • 6 teaspoons orange zest
  • Chocolate orange grating

 

Method:

  1. Whisk together the oil and sugars until combined, then beat in the eggs, just a little at a time
  2. Fold in the flour and cocoa powder and mix well, carefully adding the sour cream to help make the consistency a bit runnier
  3. Add a drop of vanilla essence and your orange zest to taste (we recommend using the zest of approximately two oranges)
  4. Grease and line your tin then add the mixture. You should fill the tin to ¾ full
  5. Bake in the oven at 180C for around 20 minutes or until a knife comes out clean
  6. Allow to cool for 5-10 minutes, then transfer the cake to a board and use a wooden spoon to poke holes into the cake. Space them out evenly – but don’t hold back!
  7. Fill the holes with marmalade using a spoon or a piping bag
  8. Make the icing by creaming together the butter and Philadelphia with an electric whisk
  9. Once mixed, add the icing sugar by mixing it in by hand at first and then whisking it with an electric whisk until the mixture is fluffy and white
  10. Add the cocoa powder and mix well then add the orange zest and combine
  11. Grate the chocolate orange into the icing
  12. Ice the cake, making sure the top is well covered and you can’t see any of the jam or holes
  13. Add chocolate orange segments to the top for decoration!