Chocolate Orange Cake
User Reviews
4.9
30 reviews
Excellent
Chocolate Orange Cake
Report
This delicious Chocolate Orange Cake is so easy to make - simply add all your ingredients in a bowl, whisk and bake. Cover with glossy chocolate orange glaze and decorate with Terry’s Chocolate orange segments – swooooon!Make sure all your cake ingredients are at room temperature before starting this recipe.
Share:
Ingredients
- 300 g (2 ½ cups) flour plain / all purpose
- 60 g (½ cup) unsweetened cocoa powder
- 330 g ( 1 ⅔) cups caster sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- ½ tsp salt
- 200 g (7/8 cup) unsalted butter cubed (room temperature)
- 3 large eggs
- 180 ml (¾ cup) orange juice
- 3 oranges zest only
For the orange drizzle (OPTIONAL)
- 120 ml (½ cup) orange juice
- 100 g (½ cup) sugar
Chocolate Glaze
- 100 g (⅔ cup) dark chocolate chips
- 3 segments Terry's Chocolate Orange chopped
- 120 ml (½ cup) cream double /heavy
- 1 tbsp golden syrup or honey
To decorate
- 1 Terry's Chocolate Orange
- 1 orange, zest strips only
Add to Shopping List
Instructions
- Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
- Put the flour, cocoa powder and sugar in large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
- Add the butter, eggs, orange zest and juice.
- Start beating on the lowest speed setting until the ingredients start to come together.
- Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Transfer the batter in the prepared tin and level. Make a small indent in the centre to ensure it rises evenly.
- Transfer the batter into the prepared cake tin and bake for 50m - 1 hour. If the cake is colouring too rapidly then tent with foil after 25 minutes (but avoid keeping the oven door open for long). Do not place the foil directly onto the cake tin, make sure it is has a gap at the top to allow the cake space to rise properly.
- Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen golden and springy to the touch.
Orange Drizzle (optional)
- While the cake is cooling for a few minutes (in the tin), combine the sugar and orange juice in a saucepan and stir over low heat until the sugar is dissolved.
- Use a skewer to poke holes over the whole cake then pour the syrup over the top. It should soon soak into the cake.
- Run a knife along the edge of the tin and transfer onto a cake plate. Leave to cool completely before adding chocolate glaze.
Chocolate Glaze
- Put the chocolate chips and Terry’s chocolate orange segments in a bowl. Heat the cream until small bubbles appear in the edges of the pan and pour over the chocolate. Leave to stand for 2-3 minutes.
- Add a tablespoon of Golden Syrup or honey then use a small balloon whisk to slowly stir the glaze, starting from the centre of the bowl and slowly increasing your movement outwards until the chocolate melts and glaze is shiny and smooth.
- Leave the glaze too cool slightly so that it drips slowly off a spoon. Pour over the cooled cake to cover, letting it drip down the sides - you might not need to use all of the glaze.
- Leave the glaze to set slightly then decorate with segments of Terry’s Chocolate Orange and orange zest.
Notes
- I want this cake to be MORE orangey!
- I want this cake to be MORE orangey!
- To increase the orange flavour to the max, consider adding an orange drizzle over the still warm cake. Stir orange juice and sugar in a pan over low heat until sugar dissolves. Prick the cake with a skewer while still in the tin and pour the orange syrup until it soaks into the cake. Add a little Grand Marnier or Cointreau for a more sophisticated flavour.
- To increase the orange flavour to the max, consider adding an orange drizzle over the still warm cake. Stir orange juice and sugar in a pan over low heat until sugar dissolves. Prick the cake with a skewer while still in the tin and pour the orange syrup until it soaks into the cake. Add a little Grand Marnier or Cointreau for a more sophisticated flavour.
- I can’t find Terry’s Chocolate Orange what can I use instead?
- I can’t find Terry’s Chocolate Orange what can I use instead?
- You can use any chocolate orange bars in the glaze. Consider adding Lindt Chocolate Orange truffles as decorations or perhaps candied orange peel.
- You can use any chocolate orange bars in the glaze. Consider adding Lindt Chocolate Orange truffles as decorations or perhaps candied orange peel.
- I am not a fan of chocolate orange combo! Can I still make this cake?
- I am not a fan of chocolate orange combo! Can I still make this cake?
- Yes you can make a simple chocolate cake leaving out the orange zest and oil and replacing the orange juice with whole milk. Use plain dark chocolate chips in the glaze.
- Yes you can make a simple chocolate cake leaving out the orange zest and oil and replacing the orange juice with whole milk. Use plain dark chocolate chips in the glaze.
- Can I make this cake as a chocolate orange layer cake?
- Can I make this cake as a chocolate orange layer cake?
- You certainly can. Divide the batter between two 18cm / 8inch tins and bake for 30-35 minutes at 180C / 350F. Use this chocolate mascarpone frosting as filling, using chocolate orange bar instead of dark chocolate. I will update this recipe with photos for a chocolate orange layer cake as I am going to make one for my birthday next week!
- You certainly can. Divide the batter between two 18cm / 8inch tins and bake for 30-35 minutes at 180C / 350F. Use this chocolate mascarpone frosting as filling, using chocolate orange bar instead of dark chocolate. I will update this recipe with photos for a chocolate orange layer cake as I am going to make one for my birthday next week!
- How long will this chocolate orange cake keep?
- The cake stays lovely and moist for 4-5 days, stored in a cake container. Storing in the fridge is not recommended as it might dry the cake out.
- The cake stays lovely and moist for 4-5 days, stored in a cake container. Storing in the fridge is not recommended as it might dry the cake out.
- Can I freeze this cake?
- You can freeze the cake without the chocolate glaze. Wrap well in two layers of cling film and then a layer of foil. Freeze for up to 3 months, thawing overnight in the fridge before using. You can also freeze individual slices if you like.
- You can freeze the cake without the chocolate glaze. Wrap well in two layers of cling film and then a layer of foil. Freeze for up to 3 months, thawing overnight in the fridge before using. You can also freeze individual slices if you like.
- Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.
- Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
79mg
(26%)
Sodium
326mg
(14%)
Potassium
229mg
(7%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
586IU
(12%)
Vitamin C
10mg
(11%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14-16 slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 79mg | 26% |
| Sodium | 326mg | 14% |
| Potassium | 229mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 586IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
Other Recipes
You'll Also Love
Lazy Cake (Chocolate Biscuit Cake)
American, Middle Eastern, British, Turkish, Eastern European
5.0
(6 reviews)
Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea
British, Scottish
4.8
(783 reviews)
