CHOCOLATE ORANGE CAKE RECIPE
Growing up, Terry’s Chocolate Orange always meant that the festive season had really arrived. There was nothing quite like cracking one of those blue boxes open, and if you got the orange core in the centre? Amazing.
So, this Terry’s Chocolate Orange Cake Recipe is a celebration of those little blue boxes. If you are a lover of chocolate oranges ,I mean who isn’t then you might want to wonder over to my no bake chocolate orange cheesecake recipe.
I originally posted this recipe almost two years ago as a way of using up leftover Christmas chocolate oranges (leftover chocolate? Ha!). That feels like a blogging life time ago now, you can see the original post here: Chocolate Orange Layer Cake.
Because I made this Chocolate Orange Cake recipe again for a friend’s birthday cake recently, I thought I’d take some new photos and post it again as hopefully I’ve improved my blog photograpy a little in the last couple of years. (Natural light, who knew?)
HOW DO YOU MAKE A CHOCOLATE ORANGE CAKE?
This layer cake is surprisingly simple to make, a basic chocolate orange sponge cake and chocolate orange buttercream, a bit of tweaking and some pretty decoration and taa daa! Festive chocolate heaven right there.
(Of course, I also think it made a perfect birthday cake. I haven’t quite worked out how long Terry’s Chocolate Oranges are on sale for – any ideas?)
Ingredients
350 g Unsalted butter
350 g Caster sugar
6 Free range eggs
50 g Good quality cocoa
270 g Self raising flour
90 g Melted dark chocolate
3 Teaspoons Orange Extract Waitrose sell a good one and it’s only £1.50 which is cheap as chips compared to some good quality extracts: Waitrose Cooks’ Homebaking orange extract
For the icing:
300 g Unsalted butter
600 g Icing sugar
150 g Dark chocolate
3 Teaspoons of Orange Extract
To decorate (if you fancy):
Sugarflair Tangerine Gel Food Colour
Your precious last Terry’s Chocolate Orange
Instructions
Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180C.
Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Stir in the melted and slightly cooled chocolate and the orange extract.
Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
Beat in your icing sugar and orange extract.
Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.
Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
Pipe a circle around the outside of two of the layers, sit each on the one before.
On the top layer, pipe small dollops all over and top with your segments of chocolate orange.
Instructions
Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180C.
Cream your room temperature butter with your sugar until it’s pale, light and
fluffy.
Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Stir in the melted and slightly cooled chocolate and the orange extract.
Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
Beat in your icing sugar and orange extract.
Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.
Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
Pipe a circle around the outside of two of the layers, sit each on the one before.
On the top layer, pipe small dollops all over and top with your segments of chocolate orange.
I originally posted this recipe almost two years ago as a way of using up leftover Christmas chocolate oranges (leftover chocolate? Ha!). That feels like a blogging life time ago now, you can see the original post here: Chocolate Orange Layer Cake.
Because I made this Chocolate Orange Cake recipe again for a friend’s birthday cake recently, I thought I’d take some new photos and post it again as hopefully I’ve improved my blog photograpy a little in the last couple of years. (Natural light, who knew?)
HOW DO YOU MAKE A CHOCOLATE ORANGE CAKE?
This layer cake is surprisingly simple to make, a basic chocolate orange sponge cake and chocolate orange buttercream, a bit of tweaking and some pretty decoration and taa daa! Festive chocolate heaven right there.
(Of course, I also think it made a perfect birthday cake. I haven’t quite worked out how long Terry’s Chocolate Oranges are on sale for – any ideas?)
Ingredients
350 g Unsalted butter
350 g Caster sugar
6 Free range eggs
50 g Good quality cocoa
270 g Self raising flour
90 g Melted dark chocolate
3 Teaspoons Orange Extract Waitrose sell a good one and it’s only £1.50 which is cheap as chips compared to some good quality extracts: Waitrose Cooks’ Homebaking orange extract
For the icing:
300 g Unsalted butter
600 g Icing sugar
150 g Dark chocolate
3 Teaspoons of Orange Extract
To decorate (if you fancy):
Sugarflair Tangerine Gel Food Colour
Your precious last Terry’s Chocolate Orange
Instructions
Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180C.
Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Stir in the melted and slightly cooled chocolate and the orange extract.
Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
Beat in your icing sugar and orange extract.
Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.
Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
Pipe a circle around the outside of two of the layers, sit each on the one before.
On the top layer, pipe small dollops all over and top with your segments of chocolate orange.
Instructions
Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180C.
Cream your room temperature butter with your sugar until it’s pale, light and
fluffy.
Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Stir in the melted and slightly cooled chocolate and the orange extract.
Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
Beat in your icing sugar and orange extract.
Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.
Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
Pipe a circle around the outside of two of the layers, sit each on the one before.
On the top layer, pipe small dollops all over and top with your segments of chocolate orange.
