Why You’ll Love This Recipe

I love this cake because it brings together two flavors that were meant for each other: chocolate and orange. The sponge is light, moist, and full of rich cocoa flavor, while the buttercream is silky smooth with that signature orange twist. Despite its impressive look, it’s really straightforward to make — no complicated techniques required. Plus, the decorations with Terry’s Chocolate Orange segments make it look instantly festive and elegant.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

350 g (12.3 oz) Unsalted butter
350 g (1.5 cups (half cup is heaped)) Caster sugar
6 Free range eggs
50 g (0.5 cups) Good quality cocoa
270 g (1.5 cups) Self raising flour
90 g (3 oz) Melted dark chocolate, See notes
3 tsp Orange extract, See notes

For the icing:
300 g (10.5 oz) Unsalted butter
600 g (4 cups) Icing sugar
150 g (5 oz) Dark chocolate
3 tsp Orange extract

To decorate (if you fancy):
Gel Food Colour, See notes
1 Terry’s Chocolate Orange

Directions

1. I preheat the oven to 180C/350F and grease three 7-inch round sandwich tins (or two 8-inch tins).

2. I cream the room-temperature butter with the sugar until pale, light, and fluffy.

3. I beat in the eggs one at a time, mixing well after each addition. It might look a little curdled, but it will come together.

4. I fold in the flour and cocoa by hand to keep the sponge light and airy.

5. I stir in the melted (and slightly cooled) dark chocolate along with the orange extract.

6. I divide the mixture evenly between the tins, smoothing the tops and making a slight dip in the center to help them rise evenly.

7. I bake the cakes for about 30 minutes, or until a skewer inserted into the center comes out clean. I allow them to cool completely before trimming or icing.

For the buttercream:

1. I beat the butter until it’s pale and fluffy, then gradually add the icing sugar and orange extract.

2. I split the buttercream into two bowls — about 675 g in one and 225 g in the other.

3. I melt and cool the dark chocolate, then stir it into the larger portion of buttercream until fully mixed.

4. I color the smaller portion with orange gel food coloring, adding a tiny bit at a time until I get the shade I like.

5. If either batch feels too stiff, I beat in a teaspoon of boiling water to soften it.

To assemble:

1. I level the cakes using a serrated knife so they’re flat and even.

2. I spread chocolate buttercream between each layer, then pipe a ring of chocolate and orange buttercream around the edges for a striking look.

3. I top the final layer with piped dollops of both buttercreams and decorate with Terry’s Chocolate Orange segments.

Servings and Timing

This cake serves 16 people and takes about 50 minutes in total — 20 minutes to prepare and 30 minutes to bake. It’s ideal for birthdays, holidays, or whenever I want a cake that looks and tastes amazing without too much effort.

Variations

Sometimes I like to add a tablespoon of orange zest to the batter for extra brightness. For a deeper chocolate flavor, I use dark cocoa powder or add a splash of espresso to the mix. If I want a lighter version, I skip the dark chocolate in the sponge and keep it purely cocoa-based. I also love decorating it with grated chocolate, sprinkles, or candied orange peel for a little extra flair.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days if it’s warm. I always bring it back to room temperature before serving so the buttercream is soft and smooth. It also freezes well — I wrap each layer tightly before freezing for up to 2 months, then thaw fully before icing.

FAQs

Can I make this cake in advance?

Yes, I often bake the sponges a day before and ice them once completely cool.

Can I use milk chocolate instead of dark chocolate?

Yes, it makes the cake slightly sweeter and milder in flavor.

What’s the best orange extract to use?

I prefer a high-quality extract like Steenberg’s for a natural flavor.

Can I make this as cupcakes?

Absolutely. I bake them for about 18–20 minutes and top them with both buttercreams.

Why do I need to level the cakes?

It helps the layers stack evenly so the cake doesn’t lean or wobble.

Can I skip the food coloring?

Yes, it’s purely for decoration — the flavor stays the same.

What’s the best way to melt chocolate?

I melt it gently over a pan of simmering water and let it cool before mixing it in.

Can I make the buttercream ahead of time?

Yes, I make it up to 2 days ahead and keep it covered in the fridge, then re-whip before using.

How do I keep the cake moist?

I avoid overbaking and make sure to store it well covered once cool.

Can I use different sized tins?

Yes, I can use two 8-inch tins — I just bake them a few minutes longer.

Conclusion

I love how this Chocolate Orange Cake brings together the richness of dark chocolate and the bright, citrusy punch of orange. It’s simple to make but looks truly impressive, with gorgeous layers and silky buttercream. Whether it’s for a celebration or just a treat to enjoy with a cup of tea, this cake never fails to impress — it’s a true chocolate lover’s dream with a zesty twist.