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three tier chocolate orange cake with orange buttercream decorated with terrys chocolate orange on a blue plate

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 16 People
Calories 708 kcal
Author Sarah Barnes

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
  • 3 tsp 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 tsp Orange Extract

To decorate (if you fancy):

  • Sugarflair Tangerine Gel Food Colour
  • 1 Terry’s Chocolate Orange

Instructions

  1. Grease 3 x 7″ round sandwich tins (or 2 x 8″).
  2. Preheat the oven to 180C.
  3. Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
  4. 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.
  5. 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.
  6. Stir in the melted and slightly cooled chocolate and the orange extract.
  7. 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.
  8. 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.
  9. Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
  10. Beat in your icing sugar and orange extract.
  11. Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
  12. Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. Pipe a circle around the outside of two of the layers, sit each on the one before.
  18. On the top layer, pipe small dollops all over and top with your segments of chocolate orange.

Recipe Notes

 

 
Nutrition Facts
Chocolate Orange Cake Recipe
Amount per Serving
Calories
708
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
25
g
156
%
Cholesterol
 
149
mg
50
%
Sodium
 
38
mg
2
%
Potassium
 
204
mg
6
%
Carbohydrates
 
82
g
27
%
Fiber
 
2
g
8
%
Sugar
 
63
g
70
%
Protein
 
6
g
12
%
Vitamin A
 
1110
IU
22
%
Calcium
 
49
mg
5
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.