Go Back
+ servings
A layered chocolate orange cake on a plate with segments of Terry's Chocolate Orange on top.
Print Recipe
4.47 from 178 votes

Chocolate Orange Cake {Easy Recipe!}

This Terry's Chocolate Orange Cake recipe has lovely layers of chocolate sponge cake, sandwiched with chocolate orange buttercream frosting icing. A delicious and impressive cake that's easy to make.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Family Food
Servings: 16 People
Author: Sarah Rossi

Ingredients

  • 350 g Unsalted butter
  • 350 g Caster sugar
  • 6 Free range eggs
  • 50 g Good quality cocoa
  • 270 g Self raising flour
  • 90 g Melted dark chocolate See notes
  • 3 tsp Orange extract See notes

For the icing:

  • 300 g Unsalted butter
  • 600 g Icing sugar
  • 150 g Dark chocolate
  • 3 tsp Orange extract

To decorate (if you fancy):

  • Gel Food Colour See notes
  • 1 Terry’s Chocolate Orange

Instructions

  • Grease 3 x 7″ round sandwich tins (or 2 x 8″).
  • Preheat the oven to 180C.
  • Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
  • 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.

Notes

Orange extract: Invest in good quality Orange Extract for this cake. I really like this one - Steenberg’s Orange Extract.
Cake tins: As always, it really helps to use good tins for baking. I use and recommend something like these Masterclass 7″ deep round tins. They are a great investment.
Trimming the cakes: Don’t trim and ice the cakes until they are completely cold.
Butter: Make sure your butter is at room temperature before you start to cream it. 
Food colouring: Please ONLY use a good quality gel. The difference is unbelievable! This is the brand I use and recommend - Tangerine Gel Food Colour.
Piping bags: Disposable piping bags are a must buy if you’re planning on some cake decorating. I buy them in bulk from Amazon and you can find them here: Disposable Piping Bag Roll.
Dark chocolate: This brand is my favourite for baking. I use it all the time and buying in bulk works out really well budget-wise.

Nutrition

Calories: 708kcal | Carbohydrates: 82g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 149mg | Sodium: 38mg | Potassium: 204mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1110IU | Calcium: 49mg | Iron: 2.1mg