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. As the years went on, I made it my mission to extend our enjoyment of that amazing confectionery into homemade bakes, which means we get to enjoy the taste sensation for dessert or just as a treat. (I’ve got cheesecakes, brownies, puddings, you name it – see below for the links.) Lucky for us, Terry’s Chocolate Oranges are now available all year round, so this Chocolate Orange Cake can be perfect as a celebration cake, birthday cake – or just because it’s Wednesday! Wouldn’t this be fantastic as an alternative to a traditional Christmas Cake too? If you want to make a show stopping but easy cake for as part of your Christmas food plans, go ahead!
Why you’ll love this Chocolate Orange Cake recipe
⭐️ Moist and heavenly flavour ⭐️ Looks impressive and a bit special ⭐️ Not too difficult to make It came about as a way of using leftover Christmas chocolate oranges (leftover chocolate happened?!) And I carried on making it for lots of other occasions. I knew I wanted it to be simple to make as a basic chocolate orange sponge cake, but with a few additional tweaks and heavenly orange buttercream, plus some pretty decoration and we’re good to go!
More Terry’s Chocolate Orange treats
⭐️ Chocolate Orange Cheesecake {No Bake} ⭐️ ⭐️ Slow Cooker Chocolate Orange Pudding ⭐️ ⭐️ Chocolate Orange Brownies ⭐️ ⭐️ Chocolate Orange Fudge ⭐️ ⭐️ Chocolate Orange Rocky Road ⭐️
Chocolate Orange Cake Ingredients
Butter – Room temperature, unsalted Caster sugar Eggs – I use free-range medium Cocoa – Try use a good quality one Self-raising flour Melted dark chocolate – This is my favourite brand Orange extract – You’ll notice a difference if you use a good quality one like this: Steenberg’s Orange Extract
For the icing
Butter – Again, room temperature, unsalted Icing sugar Dark chocolate Orange extract
To decorate
Food colouring – I use this quality one Terry’s Chocolate Orange
Icing the sponge cake
Don’t trim and ice the cakes until they are completely cold otherwise they may break apart. I know it’s not ideal to use single use plastic, but I’ve yet to find an alternative for this job that works! Please ONLY use a good quality gel (or paste as it’s sometimes called) for the orange colouring. The supermarket brands really don’t live up to a professional paste. I promise, using this will make your life SO much easier as you only need a tiny dot to get the colour you want. The difference is unbelievable! This is the brand of Tangerine Gel Food Colour I use and recommend. Make sure your butter is at room temperature before you start to cream it. This should ideally be unsalted. Also, use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
