Description
This easy Chocolate Orange Cake combines rich, moist chocolate sponge layers with silky chocolate-orange buttercream for a stunning yet simple dessert. Topped with Terry’s Chocolate Orange segments, it’s indulgent, festive, and perfect for celebrations or any special occasion.
Ingredients
For the sponge:
350 g (12.3 oz) unsalted butter, softened
350 g (1.5 cups) caster sugar
6 free-range eggs
50 g (0.5 cups) good quality cocoa powder
270 g (1.5 cups) self-raising flour
90 g (3 oz) dark chocolate, melted and cooled
3 tsp orange extract
For the icing:
300 g (10.5 oz) unsalted butter, softened
600 g (4 cups) icing sugar
150 g (5 oz) dark chocolate, melted and cooled
3 tsp orange extract
To decorate (optional):
Orange gel food colouring
1 Terry’s Chocolate Orange, segments separated
Instructions
- Preheat the oven to 180°C (350°F). Grease and line three 7-inch round sandwich tins (or two 8-inch tins).
- Cream together the butter and sugar until pale, light, and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the self-raising flour and cocoa powder gently to keep the mixture light.
- Stir in the melted dark chocolate and orange extract until smooth and combined.
- Divide the batter evenly between the tins, smoothing the tops and making a slight dip in the center to help them rise evenly.
- Bake for about 30 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
- For the buttercream: Beat the butter until pale and fluffy. Gradually add the icing sugar and orange extract, beating until smooth.
- Split the buttercream into two bowls — about 675 g in one and 225 g in the other. Melt and cool the dark chocolate, then stir it into the larger portion of buttercream until fully incorporated.
- Color the smaller portion with orange gel food coloring. Add a teaspoon of boiling water if either mixture feels too stiff.
- To assemble: Level the cakes with a serrated knife. Spread the chocolate buttercream between each layer and around the cake, then pipe alternating dollops of chocolate and orange buttercream on top.
- Decorate with Terry’s Chocolate Orange segments and serve.
Notes
Add orange zest to the batter for extra citrus flavor.
Use milk chocolate instead of dark for a milder taste.
For cupcakes, bake 18–20 minutes and top with both buttercreams.
Store at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze un-iced cake layers for up to 2 months; thaw before decorating.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 520
- Sugar: 45 g
- Sodium: 170 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 135 mg
