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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

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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

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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? 

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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.

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500g Strong Plain Flour
7g fast Action yeast
1 tsp sea salt 
75g Tate & Lyle Caster Sugar
200ml Warm Milk
1 large beaten Egg
50g Melted Butter.


200g Lemon Curd.
150g Sultanas


250g Tate & Lyle Icing Sugar.
12 Glace Cherries.


Mix the flour, yeast, caster sugar and sea salt in a large bowl, make a well in the centre and pour in the warm milk, butter and beaten egg.. The dough shouldn’t be too dry or sticky if it feels a little dry add a further tablespoon of water and if a little sticky add a few grams extra of flour.
Knead the dough on a flour-dusted surface, until it feels smooth. Shape into a ball and place in a large floured bowl cover and leave to rise in a warm place for approximately 1 hour or until doubled in size.
Line a large baking tray with non-stick parchment and roll the dough out to 300mm x 450mm.
Evenly spread the lemon curd over the dough and sprinkle with the sultanas.
Roll up like a swiss roll, lengthways, Cut the log into 12 equal sized buns with a sharp knife.
Egg wash the buns and arrange on the baking tray leaving a little space between each one.
Grease some cling film and cover the tray, allow to prove for 45/60 mins or until doubled in size.
Heat the Oven to 200c/180C Fan/Gas Mark 6 and Bake for 12 minutes, reduce the temperature down by 20C and cook for a further 12 minutes
Mix the sieved icing sugar with approx 3tbsp of water until a thick icing is achieved.
Top the buns with the icing using the back of a spoon.
Decorate with the glace cherries. Enjoy!

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