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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!
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 sorta astounded by how popular it was! I know that White Chocolate and Raspberry is such a good combo, but it blew me away!
Because of 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!
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!
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!
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!
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!
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! It really is worth it. The worst part I find is waiting for the cake to cool! I have no patience.
For the decoration, 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 used a Medium Leaf Piping Tip 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, and then did it again I the opposite direction! It creates a wonderful waved effect and I love it!
I used a mix of these large bronze, ruby and gold sprinkles for the decoration, along with the smaller version of the bronze, ruby and gold sprinkles! You can of course whatever you like, but I just utterly adore these sprinkles, especially for the festive season!
I hope you guys love this recipe as much as I do! Enjoy! X
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!
- 250 g Unsalted Butter/Stork
- 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)
- 125 g Unsalted Butter (not stork)
- 250 g Icing Sugar
- 125 g Terry's Chocolate Orange
- Terry's Chocolate Orange Segments
- Melted Terry's Chocolate Orange
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 till 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!
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 till smooth!
Add in the melted Terry's Chocolate Orange and beat again.
It'll be really lovely and smooth and delicious once finished!
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!
- I really recommend using this 2lb Loaf Tin!
- 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!
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