Terry’s Chocolate Orange Loaf Cake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
This is a great recipe and tastes amazing! However, it did take longer than expected to cook and cool, so I’d just say make sure you have the afternoon to dedicate it to! 🙂 love this Jane!!
Hi! Love the sound of this recipe! Can I ask, if I wanted to split this recipe between 2x 1lb loaf tins, would I have to reduce the oven temperature and cooking time? Thanks,
Hey! Ah yay! And yes you would have to reduce the baking time by quite a bit, but unfortunately I have no idea how long it would take as I never baked 1lb cakes!
I don’t have any Cocoa powder, would I be able to use melted chocolate in the mix to make it a chocolate sponge please? How would that work? Thankyou x
You can do – but the quantities needed (about 200g melted choc) might make too much mix for the tin!
Hi Jane! This receipt is amazing and never ever fails me! However, now Terry’s have brought out a white chocolate version, can you tell me how I can adapt the loaf so it’s vanilla sponge and not chocolate! Thank you so much and for the amazing recipes !
Remove the cocoa powder and top up with more flour! X
Hi, I made this cake for the 3rd time today. It tastes amazing but every time I’ve made it the entire centre has been uncooked. Today I let it bake for an extra 30 mins (1hr30mins) and still the same. Any tips?
Loaf cakes and bundt cakes can do this – but it may also be your oven if it is happening every time. You can reduce the quantities of the cake mix by 1egg/50g of the dry ingredients and see if that helps.
Followed the recipe to the letter, it was alright, an easy cake to make. I didn’t get the orange come through the cake at all with zest, only slightly in the buttercream and it wasn’t very chocolatey at all.
I made the cake today, was delicious but found the butter icing was far to thick I couldn’t even pipe it, had to spread it on top with spatula, any tips?
If your icing is too thick you just need to beat in 1-3tbsp boiling water or whole milk to smooth it out slightly x
Hi Jane, would it be possible to make this with white Terry’s chocolate orange and if so, would it be a straight swap please? Thanks x
Do you mean for the chunks inside and frosting on top? Yes it would be! x
Hi Jane,
I can’t seem to locate any buttermilk for the recipe, is there an alternative I can use?
Thanks!
This recipe does not use buttermilk!
Will this keep for longer in the fridge?
I wouldn’t recommend that – the fridge will dry the cake out a lot!
Made this and was lovely first time trying anything like it
I’ve made this cake a few times and it is so nice! Everyone at my husbands work loved it! Very moist and the frosting is lovely!
Hi Jane, can I use this recipe in mini loaf cases? As I want to make them as gifts for all my staff x
Yeah I’m sure that would be fine! X
My loaf tin is much smaller than yours I do have a Pyrex loaf dish that is closer to the specs although still a bit smaller, would this work?
Yeah I think the pyrex dish would work, but if you aren’t sure it’s worth maybe only filling the container 2/3 full, and then making cupcakes with any spare mix x
Can this be premade and frozen?
Hi my loaf tin is a lot smaller than the size you suggest but I have a Pyrex loaf dish of closer dimensions although still not as big would that work?