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Chocolate and Orange Cake with Anvers Chocolate Orange Segments

Chocolate and orange is a class flavour combination, particularly when it comes to cake! Try putting a decadent, tasty twist on your next baked treat with a little help from a couple of fresh oranges and a box of Anvers chocolate orange segments.


Preparation time

60 minutes (total)

Cooking time

25 minutes 





1 large or two small Australian Grown oranges, pierced right through with a skewer

90ml boiling water

50g cocoa powder

3 eggs, whisked

300g caster sugar

100g unsalted softened butter

175g sifted self-raising flour

1½ tsp sifted baking powder 


200g plain chocolate, broken into pieces

225ml double cream

3 tbsp IXL apricot conserve (optional)

1 box Anvers chocolate orange segments




  • Cook the orange/s in enough boiling water to cover for 30 minutes until soft. Blitz in a food processor until smooth and cool.
  • Preheat the oven to 180C, grease a round cake tin.
  • Once your orange has cooled, in a large bowl, mix the cocoa powder and boiling water until it forms a paste. Add the orange, eggs, sugar, butter, flour and baking powder and beat until combined.
  • Cook for 25 minutes or until the cake springs back when lightly pressed in the middle.


  • Put your chocolate in a metal bowl. Boil the cream in a small pot and pour over the chocolate. Leave for 2 minutes, then stir in 3 tbsp orange jam, and keep stirring until smooth. Set aside until firm enough to spread over the cake.
  • Transfer the cake to a serving plate, spread on your icing and top with Anvers orange segments