Terry’s Chocolate Orange Loaf Cake!
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A delicious and sweet Terry’s chocolate orange loaf cake studded with Terry’s chocolate orange chunks, and a Terry’s chocolate orange buttercream frosting!
Chocolate orange loaf cake
It’s getting nearer and nearer to Christmas, so the Terry’s chocolate orange comes out to play. Well, for me I eat them all year round, but they’re definitely a delicious Christmas treat too. A few months ago I posted my white chocolate & raspberry loaf cake and was sort of astounded by how popular it was! I know that white chocolate and raspberry is such a good combo, but it blew me away.
Due to how popular the loaf cake was, I knew I needed to do a Terry’s chocolate orange loaf cake… and just look at it! Look at the silky smooth Terry’s chocolate orange buttercream frosting, and the Christmas like sprinkles on top = heaven.
Sponge
For the cake mix, it really is quite easy which is good. I used a 250g mix for this one, compared to the 200g mix for the white chocolate & raspberry loaf cake, as this one doesn’t have any fresh fruit inside. I use medium eggs in my baking, so generally per one medium egg you use 50g of sugar, butter and flour so that’s how you get to the 250g of mix
As its a chocolate sponge, I took out some of the flour, and added in cocoa powder. I then also used orange zest to flavour the sponge, but you can easily use orange extract instead. I prefer Valencian orange extract’s to other, but that’s up to you of course.
After the cake mix is mixed, I then of course add in some chopped up Terry’s Chocolate Orange. This is completely optional, as the sponge is definitely good enough without it. When chopping up the chocolate, make sure the pieces aren’t too small otherwise they’ll dissolve into nothing.
Loaf tin
So.. for the cake. I really and completely and utterly recommend THIS LOAF CAKE TIN. I really have to write that in capitals, as I want you guys to have a look at it. Loaf cake tins can vary so much, even if they all advertise as being the same. For this recipe I use a 2lb loaf tin, and when I say they can vary… one was half the size to another, but apparently they were both the same size. This one, is 24.4 x 14.4 x 6.9 cm in size for specifics
As loaf tins really do vary so much in size, it’s best to only fill the tin 2/3 full and then you can bake. If you have any leftover cake mix, you can bake cupcakes with it (they will take about 20 minutes to bake). Baking wise, it really is easy. Whack it in the lined tin, and bake. Loaf cakes can take longer to bake, as they’re similar to bundt cakes in that respect and quite often they will split as it bakes, but that is normal. The worst part I find is waiting for the cake to cool! I have no patience.
Frosting
For the topping, I used a Terry’s chocolate orange buttercream as it’s just so delicious. I would happily sit there with a spoon and eat the bowl. Honestly, it’s incredible, and I want it forever and ever. I find it best to make sure that the block butter is at room temperature and make sure to beat it really well on its own.
Then, you can add in the icing sugar and mix it in really well, and then beat in the melted and cooled Terrys chocolate orange. Of course, you could flavour it chocolate orange with cocoa powder and orange extract instead, but I just adore how good the terry’s tastes in the frosting.
Decoration
I used a 2d closed star for the decoration, as I just love the effect. It can be a little weird to use it in the way I have, but I sort of piped continuously along widths of the cake in rows and it was beautiful. There is absolutely no shame in just slathering the frosting on the cake instead however.
I used a mix of bronze and gold sprinkles on top, but this is optional as well as the drizzle of melted chocolate. You can of course whatever you like, but I just utterly adore these sprinkles, especially for the festive season!
Tips & Tricks
- This cake will last 3-4+ days at room temperature
- You can freeze the cake for 3+ months
- I use this 2lb loaf tin for the cake
- I use this 2d closed star piping tip for the decoration
Terry's Chocolate Orange Loaf Cake!
Ingredients
Cake
- 250 g unsalted butter
- 250 g light brown sugar
- 200 g self raising flour
- 50 g cocoa powder
- 5 medium eggs
- Zest of 2 oranges (or 2tsp orange extract)
- 150 g Terry's chocolate orange (chopped)
Buttercream
- 125 g unsalted butter (not stork)
- 250 g icing sugar
- 125 g Terry's chocolate orange
Decoration
- Terry's chocolate orange segments
- Melted Terry's chocolate orange
- Sprinkles
Instructions
For the Cake
- Preheat your oven to 180C/160C Fan, and line your 2lb loaf tin with parchment paper!
- Beat together your butter and sugar until light and fluffy.
- Add in your self raising flour, cocoa powder, eggs and orange zest and beat again until smooth and lovely!
- Fold through the chopped Terry's chocolate orange!
- Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!
- Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!
For the Buttercream
- Melt your Terry's chocolate orange until smooth, and leave to cool.
- Beat your butter in a mixer for a few minutes so it's really smooth.
- Add in your icing sugar and beat again until smooth!
- Add in the melted Terry's chocolate orange and beat again.
- It'll be really lovely and smooth and delicious once finished!
For the Decoration
- Ready your piping bag and nozzle, and pipe your buttercream onto your cake however you fancy! I used a medium leaf tip to get the effect on my cake!
- I then melted some Terry's chocolate orange and drizzled it over, added on some alternate milk and dark Terry's chocolate orange segments, and added on some beautiful large bronze, ruby and gold sprinkles and some of the smaller version of the bronze, ruby and gold sprinkles!
Notes
- I really recommend using this 2lb loaf tin!
- I used these piping bags!
- I used a medium leaf tip to get the effect on my cake!
- I used some large bronze, ruby and gold sprinkles
- And some smaller bronze, ruby and gold sprinkles!
- This cake will last for 3-4 days at room temperature!
- You can use any of the flavours of Terry's for the cake, but I recommend the regular milk chocolate or the dark!
- The chopped up Terry's inside the cake is completely optional!
ENJOY!
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J x
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Amazing recipe! Made it for my family and they loved it. Would I be able to use this recipe for muffins instead of a loaf cake… or would that not work?
Although it tasted lovely and I used the correct sized tin. I found the centre took so long to cook 1hr 10 that the outside caught around the edges. What can I do in future to stop this happening?
This can be due to your oven, where the cake is in the oven and even the type of oven. Annoyingly, temperatures and times can only be a guide as some ovens are way off without realising! x
Jane could i freeze this uniced? Need for Christmas day but wont have time to cook on the day? X
Yes absolutely you can, for up to 3 months! x
Jane, you are an evil genius! This cake is incredible and I accidentally ate about half of it in one sitting! Please note I’m blaming you rather than my own lack of willpower!
Greetings from the US
I made cupcakes. This recipe made 17 of the most beautiful cupcakes you’ve ever seen.
Baked them at the suggested temperature ( 350F- here in the US) for 20 minutes.
Came out perfect.
i’m having trouble melting the chocolate orange, rather than melting to a smooth liquid it’s just gone soft and kinda crumbly
Hiya! This sounds like it has overheated and seized. Try an alternative method of heating! x
Hi Jane. I made this recipe into a traybake as I didn’t have a loaf pan like yours. I baked it for 40 minutes only and it was perfect. Everyone loved it and kids have already been asking me to make it again! Thank you!! Xx
Hi Jane, I would like to make this cake as a traybake for a dinner party to feed a large crowd. Can you advise on the quantity of ingredients to use please and cooking times. thank you
Hiya, whats the size of the tray you want to use and how large is your large crowd?x
It’s a 9×13 tin and about 20 people x
Hi Jane, its a 9x13in tray and about 24 people. thank you
Hi Jane, is the amount of icing sugar in the buttercream correct? I tried to make some using the amounts in the recipe and it was a dry, lumpy mess! I’ve never had problems with buttercream before.
The recipe and cake is a great idea! However, the recipe is probably too much for a 2lb cake tin. I would suggest using 4/5ths of the mixture. This would be ideal for 55-65mins in the oven =D
It may be that yours is a slightly smaller tin (As mentioned on the post, they can really vary in size weirdly) as it does fit my tin perfectly – always best to fill 2/3 full and bake cupcakes or similar with any spare mix! x
Hi Jane
Could I make mini loafs using the same quantity?
Thanks 🙂
Hiya! It depends on the size of the mini loafs x
Hi,
I made this cake this evening and took it out after 65 minutes, left it 10 mins in the tin as suggested but when I removed it it was still completely raw in the middle and fell apart. What did I do wrong?
Hello! that definitely sounds under baked so it will have just needed longer in the oven. Loaf cakes are like bundt cakes so can sometimes need longer. x