Terry’s Chocolate Orange Loaf Cake

A really easy to bake Terry’s Chocolate Orange Loaf Cake, filled with Terry’s Chocolate Orange Chunks and topped with a smooth Chocolate Orange buttercream frosting. This is the ultimate treat for Chocolate Orange lovers!

This Terry’s Chocolate Orange Loaf Cake is SO easy to prepare. In under 10 minutes you can have it baking in the oven! To make the sponge all you need to do is mix all the ingredients and then fold in the Terry’s Chocolate Orange chunks. You don’t have to add the chopped chocolate if you don’t want to as the sponge tastes great on its own! But if you do decide to add the chunks, make sure you don’t chop them up too finely as they’ll just melt into the cake.

Next, spoon the cake mix into a lined loaf tin and bake! That’s all! I did say it’s SO easy. This cake does take longer to bake in the oven; about 55 to 65 minutes. Loaf cakes do take longer to bake but it’s worth it.

For the decoration, I used a Chocolate Orange Buttercream. I didn’t use Terry’s Chocolate Orange, instead I used dark chocolate and some orange extract. I like using a dark chocolate for my frosting as it balances out the sweetness of the cake. Make sure you wait for the cake to cool before you start decorating. I have no patience but if it’s too hot, the buttercream will melt.

I used a medium closed star piping tip for the decoration. What I did was pipe continuously along the length of the cake, and then I did it again in the opposite direction and again once more. This creates a sort of waved effect, which I really like. I then finished with slices of Terry’s Chocolate Orange.

Making the Terry’s Chocolate Orange Loaf Cake

As I’ve already said, to make the sponge all you need to do is mix the ingredients together. To give the cake its orange flavour you can either use the zest of 2 oranges of 2 teaspoons of orange extract. Once you have the cake mix, fold in the Terry’s chocolate orange chunks. You’ll want these chunks to be the size of chocolate chips – not too big that they’ll sink to the bottom but not too small that they’ll melt.

Baking wise, this is the bit that takes the longest. It takes about 55 to 65 minutes. I know this sounds like quite a long time but it’s a really dense cake so it will definitely take a while to bake. Allow to cool completely before you start to decorate – no one wants their buttercream to melt!

For the buttercream frosting, you’ll need to melt the chocolate and allow it to cool for a while. I tend to use a dark chocolate for this, usually Bournville, and a teaspoon of orange extract but you can use Terry’s Chocolate Orange if you wish. Beat the butter and icing sugar for a few minutes and then add in the melted chocolate. Spoon the buttercream into a piping bag fitted with your nozzle and you’re ready to decorate!

As a finishing touch, I like to top the cake with Terry’s Chocolate Orange slices.

How long will the cake last and what’s the best way to store it?

You should store the cake in an airtight container for up to 4 days.

If you’re storing the cake in the fridge, allow your slice to come to room temperature before eating it. The cake will have more flavour at room temperature and the buttercream will soften a little bit.

If you don’t have space in the fridge to store the cake (I rarely do) it should be absolutely fine. As long as the room is at room temperature then there’s no problem. Just make sure it doesn’t get too hot in the room.

Can I freeze the cake?

Yes!

To freeze the sponge, wait for it to fully cool before wrapping the cake in plastic wrap. I then like to store in airtight container but this isn’t essential. Freeze up to 3 months. Allow to fully defrost before you decorate the cake.

Equipment needed

  • Large bowl
  • Hand or food mixer (optional but recommended)
  • Knife
  • Chopping board
  • Loaf tin
  • Loaf tin liners
  • Piping bag and piping nozzle

Tips to make Terry’s Chocolate Orange Loaf Cake

  • If you don’t have orange extract for the sponge, then replace it with the zest of 2 oranges.
  • Chop the Terry’s Chocolate Orange for the sponge the size of chocolate chips. If the chunks are too big they’ll sink to the bottom and if they’re too small they’ll melt.
  • The chocolate chunks in the sponge are optional!
  • For the buttercream, if you’re using a dark chocolate then add a teaspoon of orange extract. If you’re using Terry’s Chocolate Orange, you don’t need to add the orange extract.
  • Keep in an airtight container for up to 4 days
  • You can freeze the undecorated sponge. Wrap it in plastic wrap or place in an airtight container and freeze for up 3 months.

Terry’s Chocolate Orange Loaf Cake : Step by Step Instructions

For the sponge

Step 1

Preheat the oven to 180C/ 160C Fan/ 350F/ Gas 4. Line a loaf tin with a loaf tin liner or parchment paper.

Step 2

Cream the sugar and butter for 2-3 minutes, using a hand or food mixer, until light and fluffy.

Step 3

Add in the eggs and the orange extract.

Step 4

Sift in the flour, cocoa powder and the baking powder.

Step 5

Fold in the chopped Terry’s Chocolate Orange.

Step 6

Spoon the cake mixture into the cake tin and bake in the oven for 55-65 minutes.

Step 7

Allow to cool for 5 minutes in the tin before transferring to a cooling rack to cool completely.

For the chocolate orange buttercream

Step 1

Melt the chocolate in the microwave in 30 second bursts, mixing between bursts. Set aside and allow to cool.

Step 2

Cream the butter and the icing sugar for 2-3 minutes, using a hand or food mixer, until light and fluffy.

Step 3

Mix in the melted chocolate.

Step 4

Spoon the buttercream into a piping bag that has been fitted with a nozzle of your choice. Decorate the cake.

Why not try these other chocolate recipes next?

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Terry’s Chocolate Orange Loaf Cake

Terry’s Chocolate Orange Loaf Cake


Description

A really easy to bake Terry’s Chocolate Orange Loaf Cake, filled with Terry’s Chocolate Orange Chunks and topped with a smooth Chocolate Orange buttercream frosting. This is the ultimate treat for Chocolate Orange lovers!


Ingredients

Scale

For the sponge

  • 200g unsalted butter, room temperature
  • 200g light brown sugar
  • 4 eggs, room temperature
  • 2 tsp orange extract or zest of 2 oranges
  • 150g self-raising flour
  • 20g cocoa powder
  • ½ tsp baking powder
  • 1 Terry’s Chocolate Orange, chopped

Buttercream and decoration

  • 100g dark chocolate, melted
  • 100g unsalted butter, room temperature
  • 225g icing sugar
  • 1 Terry’s Chocolate Orange

Instructions

For the sponge

  1. Preheat the oven to 180C/ 160C Fan/ 350F/ Gas 4. Line a loaf tin with a loaf tin liner or parchment paper.
  2. Cream the sugar and butter for 2-3 minutes, using a hand or food mixer, until light and fluffy. Add in the eggs and the orange extract.
  3. Sift in the flour and the baking powder.
  4. Fold in the chopped Terry’s Chocolate Orange.
  5. Spoon the cake mix into the loaf tin and bake in the oven for 55-65 minutes.
  6. Allow to cool for 5 minutes in the tin before transferring to a cooling rack to cool completely.

For the buttercream

  1.  Melt the chocolate in the microwave and set aside and allow to cool.
  2. Cream the butter and the icing sugar for 2-3 minutes, using a hand or food mixer, until light and fluffy. Mix in the melted chocolate.
  3. Spoon the buttercream into a piping bag that has been fitted with a nozzle of your choice.
  4. Decorate the cake.

Notes

  • Orange flavouring. If you don’t have orange extract for the sponge, you can substitute it with the zest of 2 oranges.
  • Terry’s Chocolate Orange Chunks. Chop the Terry’s Chocolate Orange for the sponge the size of chocolate chips. If the chunks are too big they’ll sink to the bottom and if they’re too small they’ll melt. The chocolate chunks in the sponge are optional!
  • Chocolate Orange Buttercream. For the buttercream, if you’re using a dark chocolate then add a teaspoon of orange extract. If you’re using Terry’s Chocolate Orange, you don’t need to add the orange extract.
  • Storing the cake. Keep in an airtight container for up to 4 days
  • Freezing the cake. You can freeze the undecorated sponge. Wrap it in plastic wrap or place in an airtight container and freeze for up 3 months.

Nutrition

  • Calories: 433 kcal
  • Sugar: 41.1g
  • Sodium: 50mg
  • Fat: 24g
  • Saturated Fat: 14.2g
  • Unsaturated Fat: 5.4g
  • Carbohydrates: 49g
  • Fiber: 0.8g
  • Protein: 3.8g
  • Cholesterol: 51.6mg

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