Terry’s Chocolate Orange Cake
2 layers of orange flavoured chocolate cake, filled and decorated with orange buttercream icing and topped with segments of the world famous Terry’s Chocolate Orange.
Here’s how I made my Terry’s Chocolate Orange Cake
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- 8 oz caster sugar
- 8 oz margarine
- 2 heaped tablespoons cocoa powder
- 8 oz Self Raising flour
- (1 sachet of Dr Oetkers fine cocoa powder works perfectly with this size of cake)
- 1 teaspoon orange flavouring
- 4 eggs
Top and filling
- 11 oz icing sugar
- 5 oz margarine
- orange food colouring gel
- (preferably the extra strong if possible as linked below )
- Orange flavouring
- 1 Terry’s chocolate orange
What you’ll need to make this Terry’s Chocolate Orange Cake
2 Cake Tins
Wire Cooling Rack
Medium Open Star Nozzle
Small Round Nozzle
Orange Food Colouring Gel
To prepare, preheat the oven to 180C and grease and line 2 standard cake tins.
- Firstly, using an electric whisk or food processor, mix together the butter/margarine and sugar until light and fluffy.
- Secondly, add the eggs one by one, mixing each time until combined.
- Add flour half at a time along with the cocoa powder and mix until combined.
- Add 1 level teaspoon of orange flavouring.
- Split the mixture into both cake tins.
- Place both tins on the middle shelf and bake for approximately 25 minutes.
- Once the cake looks ready and risen, open the oven door and press on the centre. If it springs back up when you take your finger away, the cake is ready and you can remove it from the oven. If a finger print is left, the cake needs a little longer.
- When you know the cake is ready, remove from the oven.
- Turn the cakes onto a cooling rack and leave to cool completely.
To decorate and fill
- Using an electric whisk, whisk together the icing sugar and margarine until a smooth paste is formed.
- Take 2 table spoons of the mixture out and place in a separate dish.
- In the new dish, add 2 teaspoons of cocoa powder and one single drop of orange flavouring, and mix with the electric whisk until combined.
- In the first dish of buttercream, add a single drop of orange flavouring and half tube of orange food colouring gel and mix until fully combined. Keep adding the colour and mixing until you get the colour depth that you want.
- Place your chocolate buttercream in a piping bag with a small, round nozzle, and the orange buttercream in another piping bag with the same style nozzle.
- Applying downward pressure to the piping bag, draw vertical lines all the way across your cake from one side to the other, once with the chocolate buttercream, and again with the orange buttercream, until you get a pattern like the one shown below:
- Turn your cake 90 degrees so the lines now lie horizontally, and repeat step 6. You should now have both vertical and horizontal lines all the way across your cake, as pictured below:
- Put the rest of your orange buttercream icing into a piping bag with a medium open star nozzle. I have used the JEM 2M Drop Flower Nozzle, the link is in the “what you’ll need” section above.
- Applying downward pressure to the piping bag, test on a piece of greaseproof paper before going on to ice 12 swirls, all touching, around the outside of your cake. I find it easiest to firstly ice 4 swirls at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock, and then add 2 more swirls inbetween them. It’s easier to get them the same size and you will then be able to get 12 even slices out of your cake simply by cutting in between each swirl.
- Finally, place a segment of Terry’s chocolate orange between every swirl lying slightly on one side as pictured.
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If you liked this Terry’s Chocolate Orange Cake recipe, you might also like my Chocolate Orange Dessert Glass recipe. Click here to read it.