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.
Chocolate Orange Cake Recipe
Terry's Chocolate Orange Cake Recipe - Lovely layers of chocolate sponge cake, sandwiched with chocolate orange buttercream frosting icing. It's not Terry's Chocolate Orange Layer Cake Recipe... It's mine!
Course Dessert
Cuisine Family Food
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 People
Calories 1408 kcal
Ingredients
350 g Unsalted butter
350 g Caster sugar
6 Free range eggs
80 g Good quality cocoa
270 g Self raising flour
90 g Melted dark chocolate
3 Teaspoons of 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.
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.
