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Terry’s Chocolate Orange Cake!
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This showstopping Terry’s Chocolate Orange Cake consists of three deep, cocoa-rich sponge layers infused with fresh orange zest and layered with a stable, velvety chocolate orange buttercream. Requiring just 15 minutes of active preparation and 30 minutes of baking time, this decadent 15-slice masterpiece perfectly balances bright citrus notes with an ultra-indulgent chocolate finish.
Notes from The Patisserie
Yes, that’s right… this is a DELICIOUS three-layer moist and scrumptious chocolate and orange cake, with Terry’s chocolate orange buttercream frosting sandwiched between. Basically, my idea of heaven in a cake. Every bite is the most delicious thing I can imagine.
I love chocolate orange and all things chocolate but standard milk chocolate is notoriously unstable when melted into creamed butter due to its high concentration of milk solids and lower melting point. This delicate fat emulsion can easily collapse under minimal heat, causing the buttercream to curdle, or split into an unappealing grainy texture. Utilising dark chocolate provides a higher ratio of stable cocoa butter and solids. These elements link seamlessly with the dairy fats in the butter, yielding a glossy, perfectly set emulsion that mimics a rich milk chocolate taste once balanced by the icing sugar.
The rich cocoa sponge
The sponges for this beauty are a chocolate Victoria sponge style, with a little more cocoa powder in comparison to other chocolate cakes on my blog because I wanted it to be a really deep flavour. This deep flavour contrasts SO well with the orange zest and makes it such a wonderful flavour.
- Butter – I use unsalted butter at room temperature so it’s easier to cream with the sugar
- Sugar – light brown sugar provides that rich caramel flavour that compliments the cocoa powder
- Flour – self raising flour creates that beautiful rise to your sponge
- Cocoa powder – a high-quality cocoa powder is key for that deep chocolatey taste
- Eggs – as usual I am using medium eggs
- Orange zest – we want that strong orange flavour throughout the bake, you can use extract instead
Buttercream
The Terry’s chocolate orange buttercream is a bit of an odd one because its utterly delightful, but can be damn difficult to make sometimes. If you use a milk Terry’s chocolate orange, it can work, but it’s much more likely to split in comparison to the dark Terry’s. The thing about using the dark Terry’s is by the time you’ve put it in the buttercream, it tastes like you’ve used the milk Terry’s anyway.
I would completely and wholeheartedly recommend using the DARK Terry’s chocolate orange, or use plain dark chocolate orange and a good quality orange extract. For all those people who are going to whine and moan that they don’t like dark chocolate… trust me, it tastes AMAZING once in the buttercream frosting.
FAQs
Why did my buttercream turn grainy after adding the chocolate?
Your melted chocolate was likely too hot when added to the butter, or the buttercream was over-beaten, breaking the fat emulsion.
Can I make this if I only have two 8-inch cake tins?
Yes, you can adapt the recipe using the smaller ingredient ratios detailed in the notes section below to suit a two-layer variation perfectly.
How can I make the cake layers even more moist?
You can mix the juice of 2 fresh oranges with 75g of caster sugar and drizzle this warm syrup directly over the sponges while they cool.
What should I do if my frosting feels too stiff to pipe?
Simply beat in one to two tablespoons of boiling water at the very end of mixing to relax the fats and make it smooth.
Terry’s Chocolate Orange Cake!
A three-layer chocolate orange cake with Terry's chocolate orange buttercream frosting!
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Servings: 15 Slices
Ingredients
For the Cake!
- 400 g unsalted butter
- 400 g light brown sugar
- 325 g self raising flour
- 75 g cocoa powder
- 8 medium eggs
- Zest of 2 oranges
For the Frosting!
- 350 g unsalted butter (not baking spread)
- 700 g icing sugar
- 250 g Terry's Chocolate Orange ideally dark
For the Decoration!
- Terry's Chocolate Orange
- sprinkles
Instructions
For the Cake!
- Preheat your oven to 180ºc/160ºc Fan, and line three 8"/20cm cake tins with parchment paper. Leave to the side for now!
- Beat your butter and sugar together until light and fluffy!
- Add in the flour, cocoa powder, eggs, and orange zest and beat until smooth!
- Split evenly between the three tins, and bake in the oven for 25-30 minutes.
- Check its cooked by using a skewer, it should be clean! Leave to cool in the tins for 10 minutes, and then on a wire rack to cool fully.
For the Frosting!
- Make sure your unsalted butter is at room temperature.
- Beat the butter until its smooth and supple, and gradually add in your icing sugar.
- Whilst doing this, melt your DARK Terry's chocolate orange carefully until smooth!
- Beat the butter and icing sugar for a few minutes until its really lovely and smooth.
- Add in your melted dark Terry's chocolate orange and beat again. If the mix is a bit hard, or way too thick, add in 1-2tbsp of boiling water. Don't do this straight away, make sure you beat the buttercream first as it might not need it.
- Once all together, don’t beat for too long or it might split.
For the Decoration!
- Get your first layer of cake, and pipe little dollops of buttercream onto it. I do this with a large round nozzle, piping directly downwards!
- Do this all over, and then add the second layer, and repeat. Add the third layer of cake, and pipe the rest of the buttercream on top! I do it all over, then add another ring to sandwich the slices between.
- I put 21 segments on top and alternated two milk chocolate slices and one dark chocolate slice all the way around to use up the rest of the second dark Terry's chocolate orange, but you can do what you want.
- Sprinkle over your fave sprinkles, and enjoy!
Notes
- If you can’t find dark chocolate orange, use 250g of dark chocolate and 2tsp orange extract instead!
- You can make a smaller version of this cake using
- 300g butter, 300g sugar, 250g self flour, 50g cocoa powder, 6 medium eggs and baking for 30-35 minutes in to 8″tins.
- This cake will last for 3 days at room temperature!
Storage and freezing
This chocolate orange cake stores beautifully and will stay completely fresh and moist for up to 3 days when kept in an airtight container at room temperature. If you prefer a warm dessert, you can pop a single slice into the microwave for 10 to 15 seconds just before serving to slightly melt the buttercream. The un-iced sponges can also be wrapped tightly in plastic wrap and frozen for up to 3 months. Simply defrost them at room temperature before frosting.
Related recipes
I do have FIFTEEN or so Terry’s chocolate orange recipes on here already, which might seem a smidge over the top. However, my Terry’s chocolate orange cheesecake, my Terry’s chocolate orange cookies, and my Terry’s chocolate orange tart are genuinely all some of my favourites. All in the top ten recipes on my blog!
I made this for a friends farewell at work and it came together surprisingly easily. The cakes were very firm and baked well. If I make this again I will definitely need the hot water in the icing as it was very firm but still delicious. The smell of the orange zest in the cakes was just amazing. I was shocked by how tall it was so couldn’t finish it at home and had to bring icing and decorations to work to do the top layer but everyone really enjoyed it.
I was going to make this came in one deep tin now long should I bake it for. Thanks
Hi I am making my granddaughters wedding cake next year and would like to use this recipe as one of the tiers. Will this recipe last for 1 week.
Hi, can you tell me if I can use margarine instead of butter please? xx
Hiya! For the sponges yes, though I recommend real block butter for the buttercream! Hope this helps! x
Hi I’m making this cake tomorrow as a celebration cake to be covered in fondant.
Is the cake sturdy enough to take the weight of the fondant please?
Hiya! I personally have not tried this, but it should be fine! Hope this helps x
Is there a way of converting this recipe to make cupcakes instead?
Hiya! Take a look at my Terry’s chocolate orange cupcake recipe. Hope this helps! x
Hi Jane, at the start of the blog you mention a chocolate orange drip cake and when i click on link its says oops something went wrong . Is there anyway i could get this recipe as it would be the perfect kind of cake to make for my friend for her 40th.
Thanks
Hiya! Take a look at my 28th Birthday Cake! Hope this helps! x
Hi probably a silly question, can the sponges be stored in freezer or fridge for a later date? How long will they keep?
Yes absolutely! You can freeze them for up to 3 months! Hope this helps x
Hi Jane,
You said for a 2 layer cake you should bake it for 30-35 minutes but that is longer than the 3 layer cake which you say to bake for 20-25 minutes. I thought a 2 layer cake would take less time to bake than 3 layers because there is less mixture?
Thanks x
Oh no sorry I got that the wrong way round! Never mind haha x
Hi Jane,
If I made this as a 2 layer cake and covered the sides and top with buttercream and piped swirls on the top, what quantities of ingredients for the buttercream would I need?
Thanks x
Hi Jane,
I want to make this recipe using 9″ cake tins and was just wondering if I can follow it as normal, or if it would be better to increase it x1.3? If so, how many eggs would you think it is best to use, as x1.3 would suggest 10.4!
Thanks 🙂
Hi Jane, want to bake this for my sisters birthday next week and going to make it the 2 tier like you said in the notes. Should I reduce the amount of buttercream as the cake wont have as many layers? If so, how much would you recommend? thanks