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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Hi Jane,
Can I use gluten free flour for this?
Thanks
You can, but I would add 3/4tsp Xantham Gum personally. Also, terry’s have a may contain gluten warning so may not be gluten free!
Hi Jane, this recipe was a big hit with my family and turned out amazing- just wanted to know what quantities do I use for a tray bake?
Hi Jane, I was wondering if it’s possible to incorporate some orange marmalade into this or would it tamper with the batter? Thanks! X
You could definitely use it for decoration, or core part of the cake out and add some and then out the cake back in – but it’s up to you! You can add marmalade to the sponge if you want but I haven’t tried that in a loaf cake before! x
Hi Jane, I have made both your Lemon drizzle load cake and now this one! But both times my load came cracked down the middle. I have a fan oven and put them both at the temperature on the recipe, please could you give me any tips to stop it from cracking? Thank you! Xx
Loaf cakes often do crack and it really doesn’t matter – it’s a part of it in my opinion! x
Hi Jane,
To check if the cake is ready would you recommend using your standard skewer to see if it comes out clean? Would it come out clean as there are folded chocolate bits through it?
Thank you for sharing this lovely recipe xx
You can do, but if you still aren’t sure you can listen to the cake – if it’s making a bubbling/crackling sound it’s still not quite finished baking! xx
Hi Jane, made this lovely recipe today, my tin must be smaller than yours but the turned out ok, just the edges have slightly burnt my oven is a fan it was 160 as you instructed anything I can do to stop it burning?
It may be that your oven has hot spots – that’s often the case! It may be worth lowering the level of the oven slightly, or lowering the temp by about 10 degrees! x
Hi Jane,
Is there a way of adapting the buttercream to use orange extract in place of the chocolate orange?
Thanks in advance.
Kelly x
Yes, just use plain chocolate and 1tsp orange extract!
Perfect! Thank you so much!
X
Hi Jane, I would like to make the Terry’s chocolate orange buttercream for 12 cupcakes. How much ingredients would you suggest to use for this!! Thanks so much xx
It might be alright with the quantities as it is, but if you like a decent amount of buttercream I’d do maybe 150g butter/300g sugar/150g Terrys! x
Hi.
Can I use this recipe and just separate it out into 8” cake tins instead of the loaf tin? And then just change the cooking time?
Hey – yes that would work, and have at my chocolate orange layer cake for a guide on the timings!
Hi Jane!
Love all your recipes! Have made many of your bakes.
For this lovely chocolate orange (my fav!) loaf cake, do you think I could substitute the self raising flour with gluten free self raising flour? As the g-f flour has got xantham gum in it, but I don’t have the gum and don’t like having to use it seperately.
I just want my cake to rise and not be so flat!
Also – with the icing, that sounds cool to add terry chocolate orange into the buttercream as i bet the flavour is amazing! So I don’t need cocoa powder or orange extract?
Sorry for the load of Qs!
Thankyou,
Maisie
Hey! So if your GF already has xantham gum in, it should just be a straight swap! And if you use the terry’s, I don’t think its necessary for anything else as you already get the good flavour! x
Thank you for responding. So just to clarify that Would that be 50g less In all the rest of the ingredients as well as the chocolate amount for both cake and buttercream?xx
That’s just for the actual sponge mix – you can reduce the buttercream as well if you want! x
Hiya, I have tried to make this cake today and I found the cake over loaded the tin and raised really high, what could I do next time to prevent this please? Thank you
It may be that your tin is smaller than mine (loaf tins can vary loads even though they all are called the same size) so you may want to reduce your mixture by 1 egg/50g of the dry ingredients! x
Hello 👋🏻
I have been baking with your fabulous recipes. For this one I can’t get hold of Light brown sugar, can I use caster sugar or a fine demerara sugar?
Hey! Ahh thank you! I would use caster sugar as the replacement!!
Hey! Love your loaf cakes, but can’t get hold of soft light brown sugar! I have soft dark or caster sugar, can these be used instead, if so what ones best?
Thanks! Xx
I would use either of those! Or even a 50/50 mix! x
Hello!
I only have plain flour in at the moment (can’t find self-raising anywhere) so what would you recommend using as a raising agent and what quantity?
Thanks 🙂
Hiya – you whisk in 2level tsps of baking powder per 150g of plain flour!