Skip to content
Orange and Passion Fruit Chocolate Cake

Orange and Passion Fruit Chocolate Cake


30 mins


30 mins




Orange and Passion Fruit Chocolate Cake


This impressive chocolate cake is achievable at home but still gives you the wow factor to impress your guests. The recipe includes a simple one-bowl chocolate cake, paired with an orange and passion fruit buttercream which makes for a delicious flavour pairing. To make it extra special, the cake uses a mirror glaze. Whilst mirror glazes are beautiful they’re often a cocoa powder gelatine mixture that isn’t the most flavourful so instead, we are using a cheats glaze that is a simple ganache based glaze with some golden syrup to make the glaze nice and shiny.

made using

Light Brown Soft

View product 
Share this recipe

For the chocolate cake

Step 1

To make the cake lightly grease 2x20cm round cake tins (do not use thin sandwich tins, they need to be at least 3 inches deep) and line the bases with parchment paper.

Step 2

Sieve the flour, cocoa, baking powder, baking soda, salt and Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar into a large bowl and use a whisk so everything is evenly combined.

Step 3

Make a well in the middle of the bowl and pour in the remaining ingredients and whisk together until a smooth cake batter is formed.

Step 4

Divide the batter between the prepared tins and bake in the oven for about 30 minutes or until the cakes springs back to a light touch and are slightly pulling away from the sides of the tin.

Step 5

Remove the cakes from the oven and allow to cool for 15 minutes before inverting onto a wire rack to cool completely.

For the passion fruit syrup

Step 1

To make the syrup place the puree and Tate & Lyle Pure Cane Caster Sugar into a small saucepan and cook over medium heat until simmering and the sugar has dissolved.

Step 2

Remove from the heat and set aside to cool.

For the orange and passion fruit buttercream

Step 1

To make the buttercream place the egg whites, Tate & Lyle Pure Cane Caster Sugar and orange zest in a heatproof bowl. Place the bowl over a pan of simmering water and whisk gently until the sugar has dissolved (you can tell the mixture is ready when you rub a little between your fingers and you can no longer feel any grains of sugar). We have used caster sugar for this but if you want a little more caramel flavour you can use Tate & Lyle Pure Cane Golden Caster Sugar. For this cake, we wouldn’t use brown sugar for the frosting as it will mask the fruity flavours we want to be the focus.

Step 2

Remove the bowl from the heat and use an electric mixer to whisk on high speed until the meringue is thick, glossy and cooled to room temperature. With the mixer still running add the butter a piece at a time.

Step 3

When all the butter has been added and the mixture has formed a buttercream like texture add the orange juice and passion fruit puree, beating for a couple of minutes until fully combined.

To assemble

Step 1

To assemble the cake use a serrated knife to slice each cake into two even layers.

Step 2

Place one cake layer on a plate or cake stand and brush with the passion fruit syrup. Spread a thin layer of buttercream on top of the cake and repeat with the remaining layers. Scrape the remaining buttercream on top of the cake and spread over the top and sides of the cake in a thin layer, making it as smooth as possible.

Step 3

Place the cake into the freezer whilst you make the glaze.

For the cheats chocolate mirror glaze

Step 1

Place the chocolate into a jug and the remaining ingredients into a small saucepan. Place the pan over medium heat and bring to a simmer. Pour the cream over the chocolate and set aside for a couple of minutes before stirring together to form a smooth chocolate glaze. Set aside until room temperature but still pourable.

Step 2

Remove the cake from the freezer and place onto a wire rack set on a baking tray. Pour the glaze over the cake, allowing it to drip down the sides making sure the entire cake is covered. Allow the glaze to set for about 30 minutes before decorating with the gold leaf. Carefully transfer the cake back to the plate or stand.

Step 3

Once assembled the cake will keep for about 3 days although the shine on the glaze will be strongest in the first day or so.

Ingredients – 10 items



For the chocolate cake


Plain flour

250 g

Cocoa powder

75 g

Baking powder

1 tsp

Baking soda

2 tsp


1/2 tsp
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

300 g





You can use something neutral tasting or olive oil

100 ml

Sour cream

225 g



225 ml

For the passion fruit syrup

Passion fruit


100 ml
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

75 g

For the orange and passion fruit buttercream

Egg whites


Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

240 g

Orange zest



Unsalted butter

Room temp

360 g

Orange juice

2 tbsp

Passion fruit


2 tbsp

For the cheats chocolate mirror glaze


Dark chocolate

Finely chopped

130 g

Double cream

250 ml

Lyle’s Golden Syrup

2 tbsp

Edible gold leaf

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:


For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry


For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?
Cake and champagne... Sounds like a date to us! 

This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:


220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree


(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
Is there a preserve more perfect than homemade strawberry jam? 

Made with our very own Tate & Lyle Jam Sugar, a jar of this has always been our breakfast staple... and it won't be long before we're stewing up the next batch!

A go-to recipe, whatever the season 💙

750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.


Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Here's an early birthday present for you... it's #InternationalChocolateCakeDay!

Yes, it's a real day (apparently) - so quick, get raiding the shelves and prepping for a deliciously fudgy, Bruce Bogtrotter session!

(See link in bio for the ultimate chocoholic recipe)

Our Products

View all products