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Sticky chocolate and orange cake by Phil Vickery

Tangy orange is drizzled on moist chocolate cake in this deliciously indulgent treat that is to fly off the plate at any bake sale! Original recipe donated to RSPCA Assured by Phil Vickery for the RSPCA Celebrity Recipe Collection 2009.

Recipe info

Preparation time: 20 minutes

Cooking time: 35-40 minutes

Serves: 6-8


  • 2 RSPCA Assured eggs
  • 175g unsalted butter
  • 175g caster sugar
  • 115g self-raising flour
  • 3 tbsp cocoa powder
  • zest of 2 oranges
  • juice of 1 orange
  • 3 tbsp icing sugar


Step 1:

Preheat the oven to 180°C, fan oven 160°C, gas mark 4. Cream the butter and caster sugar together until pale, light and fluffy, and then gradually beat in two RSPCA Assured eggs.

Step 2:

Fold in the self-raising flour and cocoa powder into the mixture, then stir in four tbsp water and the finely grated zest of one orange. Pour mixture into a lined 900g/2lb loaf tin and bake as above.

Step 3:

Meanwhile, remove the zest of one orange using a zester and blanch in three changes of boiling water. Squeeze the juice of the orange into a pan, add three tbsp icing sugar and heat until the sugar has dissolved, then add the blanched orange zest and simmer for three minutes. 

Step 4:

Prick the surface of the cooked sponge, pour over the hot syrup and leave to cool. Enjoy!

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