This Terry’s Chocolate Orange Cake is the perfect dessert for special occasions! Each sponge has rich chocolatey flavors and includes a hint of orange flavor. To finish off this yummy cake add chocolate orange ganache between each layer and decorate it with Terry’s Chocolate.
About this Recipe
Whether it’s a birthday, Christmas or a special occasion this chocolate orange cake is always a fantastic option! I’ve made it for birthdays and during New Year and even the pickiest eaters line up for seconds. The contrast between the rich chocolate flavors from the cake and citrusy orange are simply mouth-watering.
Terry‘s is a famous British chocolate that was created in 1932. The chocolate is a combination of cacao powder, fresh orange juice and zest. It is shaped like an orange ball and can be eaten in segments. Purchase it in supermarkets or online.
This is the best chocolate orange cake recipe because it is easy to follow and tastes amazing. Despite the look and the name, it is a fairly easy chocolate orange cake recipe and you only need a few easy-to-find ingredients to make it.
When it comes to decorating each chocolate orange sponge you have a lot of options. You can keep things pretty simple and serve it plain and dust some icing sugar on top or you can go for chocolate buttercream. I decided to serve this chocolate orange cake with ganache. The ganache includes a few spoons of orange extract to mirror the flavor of Terrys’ chocolate and it is absolutely delicious! Of course, you can use plain chocolate ganache but I would definitely suggest you add the orange extract.
Terry’s Chocolate Orange Cake Ingredients
- Unsalted butter: The butter should be at room temperature for best results. You can substitute with salted or semi salted butter if you’d like some bit of salt to balance the sweetness in your cake.
- Caster Sugar: Sift the sugar to remove any lumps or excess dirt.
- Eggs: The eggs must be at room temperature before mixing. This will ensure that the ingredients for the cake batter combine properly.
- Self-raising flour: Contains raising agents that help the cake to rise. Do not swap it with plain flour.
- Cocoa powder: Feel free to use either natural cocoa powder or dutch processed cocoa powder for your recipe.
- Baking powder: To help the cake rise.
- Orange extract: Use good quality orange extract ( not flavor essence) for best results.
Chocolate Orange Gananche
- Milk chocolate: Use good quality milk chocolate and break it into small chunks before melting.
- Double cream: Substitute it with heavy cream or whipping cream. It is combined with the chocolate to make the ganache frosting
- Orange extract: This will add a delicious citrusy flavor to the chocolate ganache.
How to Make Chocolate Orange Cake
1.Preheat your oven to 170C/340F and prepare two cake tins by greasing and lining them with parchment paper. In a bowl, mix together the flour, cocoa powder and baking powder until combined and set aside for later.
2. In a separate bowl, beat the butter and sugar with a stand/hand mixer for about 5 minutes. The mixture should be white in color after you are done.
3. In a clean jug/bowl, crack the eggs and add the orange extract to the eggs. Add the egg, one at a time into the butter/sugar mix, mixing until just combined.
4. Once the eggs have been added, add half of the flour mixture and fold in with a whisk or spatula. Add half of the milk mix into the batter too. Continue adding the flour and milk alternately until you are done. Mix everything once again but do not overmix the batter.
Divide the batter into the prepared tins and bake in the preheated oven for 20-25 minutes. A skewer inserted into the cakes should come out clean once the cakes are done.
5. Remove from the oven and allow to cool in the pan for 10- 15 minutes before transferring to a cooling rack to cool completely.
6. Once the cakes have cooled add chocolate orange ganache in between both cake layers, add more ganache to the top of the cake and decorate with Terry’s chocolate. Serve Terry’s Chocolate Orange Cake during birthdays and other special occasions.
Tips and Tricks
- Room temperature: Your butter, eggs and milk should be at room temperature for the best results with the recipe.
- Cake batter: Do not overmix your cake batter. Mix just until combined. Overmixing can overwork the gluten in the flour leading to tough cakes as opposed to light, soft airy cakes.
- Creaming: Beat the butter and sugar on medium speed to allow enough air to be incorporated into the batter which leads to light, airy cakes.
- Shelf: The cakes should be baked on the middle shelf of the oven. The heat circulation of most ovens tends to be best on the middle shelf which means your cakes will be baked evenly.
- Decoration: Feel free to decorate your cake with chocolate buttercream, ganache or a simple dusting of icing sugar. The choice of frosting depends on what the cake is for. For a simple dessert, dust icing sugar on top but for a celebration cake, decorate with chocolate buttercream or ganache.
The addition of orange flavor makes the chocolate orange cake taste like orange. This can either be in the form of orange zest or freshly squeezed orange juice or pure orange extract.
Chocolate orange is best stored covered in a cake tin, or with a cake dome at room temperature. Storing it in the fridge can dry out the cake and result in a dry crumbly texture. To store long term, consider freezing the cake instead.
Terry’s chocolate orange was created in York, England. It is very popular around Christmas.
Chocolate orange is made by adding orange flavor to dark chocolate. This can be at the time of the production/manufacturing of the chocolate. There are also so many chocolate desserts that can be made into chocolate orange desserts by simply adding orange flavor. This includes mousses, cakes, cupcakes, cookies, and fudges.
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Terry’s Chocolate Orange Cake
- 2 Mixing bowls
- Electric or stand mixer
- 300 g of unsalted butter
- 300 g caster sugar
- 300 g eggs
- 2 tsp orange extract
- 200 g flour self-raising flour
- 100 g cocoa powder
- 1.25 tsp baking powder
- 2-3 tbsp of milk
- 350 g milk chocolate
- 700 g double cream
- 3-4 tsp of orange extract
- Terry's chocolate
- Preheat the oven to 170C/340F/Gas mark 4. Grab a bowl and add self-raising flour, unprocessed cocoa powder, baking powder and whisk until well combined.
- Next, beat the unsalted butter and caster sugar in a bowl for 5 minutes.
- Then, crack the eggs open into a bowl, add 2 tsp of orange extract. Add one egg and whisk well until you can no longer see the egg. Repeat this process for the remaining eggs.
- Add half of the flour mixture to the butter mix and gradually add the milk. Use a large spoon or hand-held whisk to mix all of the ingredients together. Repeat this step with the second half of the flour mixture until you get a silky cake batter. Do not overmix the batter, there should still be some lumps.
- Grab 2 lightly greased 2" non-stick cake tins and use a spoon to add equal amounts of the cake batter to each tin. Place the tins in the oven on the middle shelf and bake for 30 minutes or until done. Stick a skewer into each cake and if the skewer comes out clean then the cakes are ready.
- Leave to cool on a rack for 2 hours or until cool before you start decorating.
- Once the cakes have cooled add chocolate orange ganache in between both cake layers, add more ganache to the top of the cake and decorate with Terry's chocolate.
- The butter, eggs and milk should be at room temperature for the best results with the recipe.
- Do not overmix your cake batter. Mix just until combined. Overmixing can overwork the gluten in the flour leading to tough cakes as opposed to light, soft airy cakes.
- The cakes should be baked on the middle shelf of the oven. The heat circulation of most ovens tends to be best on the middle shelf which means your cakes will be baked evenly.
Recipe came out great! I love it so much. Nice and fluffy as I had hoped 🙂 xx
Thanks Kat! I’m so glad you enjoyed it! 🙂