Chocolate Orange Cake – The ultimate treat for Chocolate Orange lovers. An easy to bake chocolate orange sponge filled with chocolate orange buttercream and topped with slices of Terry’s Chocolate Orange.PLUS – Fancy making this cake even bigger? Take a look below the recipe to find the ingredients and instructions you need to bake this in pretty much any size of round, square or rectangular tin.Skip to the recipeToday’s new recipe is one that I’ve been asked for many times. A full-sized version of my popular Chocolate Orange Cupcakes.This cake comprises a chocolate orange sponge, filled and topped with smooth chocolate orange buttercream and is then finished with slices of Terry’s Chocolate Orange. It’s a Chocolate Orange lover’s dream dessert!But I want a Chocolate Orange Birthday Cake – Can this cake be covered with fondant?Absolutely. This cake is based on my chocolate birthday cake recipe and is perfect for covering with fondant to make a chocolate orange birthday cake.If you’d like to do this, then instead of splitting the buttercream between the middle and top of the cake, use it instead to fill and coat the entire cake. Chill the cake (to help the buttercream to harden a little) and then cover it with fondant icing.If you’re not sure how much fondant you’ll need, then you can use my fondant calculator to help you work out the right amount.And if I want it really tall – Can this cake be used to make tiers?Yes, I wouldn’t go too high (no more than three tiers) and made sure you add dowels or straws for extra support.How long will the cake last and what’s the best way to store it?The cake can be stored in an airtight container for 6-7 days after baking. Ideally, it should be stored in the fridge (although I’d recommend allowing your slice to come up to room temperature before eating, as it will have more flavour and the buttercream will soften a little). If you don’t have room in the fridge it should be absolutely fine stored at room temperature as long as your room isn’t too hot (that’s what I always do with mine as I have a tiny fridge).This cake is also suitable for freezing ❄️To freeze the chocolate orange sponge, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. Defrost it thoroughly before decorating.The buttercreamed cake can also be frozen in the same way (although don’t wrap it in clingfilm if you’ve made an effort with your piping as it’ll get squashed!). If you choose the freeze the buttercreamed cake, don’t add the Chocolate Orange slices until you’re ready to serve.I would not recommend freezing just the buttercream to use later as the consistency becomes a little too fudgey. This means it’s delicious on the cake but tricky to spread or pipe if it’s not already on there.Other Chocolate Orange Treats for you to enjoyIf you love Chocolate Orange as much as I do (which I A LOT!) then don’t forget to give my Chocolate Orange Cheesecake a try. Chocolate Orange CakeAn easy to bake chocolate orange sponge filled with chocolate orange buttercream and topped with slices of Terry’s Chocolate Orange.]]>]]> Print Pin Rate Save Saved!Active Time: 25 minutes minutesCook Time: 30 minutes minutesTotal Time: 55 minutes minutesServings: 12 servingsINGREDIENTSMetric – US Cups/OuncesFor the chocolate cake200 g self-raising flour100 g milk chocolate40 g cocoa powder230 g caster sugar230 g margarine or butter – if you’re using butter it must be soft at room temperature4 large eggs1½ tsp orange extract2 tsp milkFor the chocolate buttercream250 g butter – soft at room temperature250 g icing sugar150 g milk chocolate40 g cocoa powder½ tsp orange extractA little milkTo finish12 slices Chocolate OrangeOrange Sprinkles – OptionalINSTRUCTIONSPre-heat your oven to 160°C/140°C fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners.Melt your milk chocolate (100g) – You can either melt it in the microwave (heat for 30 seconds, stir and then heat for a further 30 seconds. Repeat until the chocolate has melted), over a bain marie, or in a saucepan over a very low heat. Set the chocolate aside to cool.Put all of the other cake ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 230g margarine or butter, 4 large eggs, 1½ tsp orange extract and 2 tsp milk). Beat together (either using an electric mixer on a low speed or by hand) until the ingredients are combined. Add the melted chocolate and mix in (again at a low speed) until combined.Split the cake mixture between the two tins. Smooth the mixture using a palette knife or the back of a spoon. Bake for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.Once the cakes are cooked, remove them from the oven and leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a cooling rack to cool completely.While the cake is cooling, make the chocolate orange buttercreamMelt your milk chocolate (150g) and set aside to cool – It is essential that the chocolate has cooled before it is combined with the other ingredients so it doesn’t melt the butter.Beat the butter (250g) until soft – This can either be done with an electric mixer at a low speed or by hand. Add the icing sugar (250g), cocoa powder (40g) and orange extract (½ tsp) and beat together on a low speed until combined. Slowly add the melted milk chocolate and beat until combined. Your buttercream needs to be a spreadable consistency. If it is a little too thick, beat in a little milk (no more than 1 tsp at a time) until it reaches your desired consistency.Build the cakePlace the bottom layer of your chocolate orange sponge onto your serving dish. Spread about ⅓ of the chocolate orange buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).Add the top layer of sponge. Again spread ⅓ of the chocolate orange buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM 1B nozzle). Pipe 12 swirls of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Place a slice of Chocolate Orange on top of each buttercream swirl and then add some orange sprinkles. If you don’t fancy piping, simply split the buttercream evenly between the middle and top of the cake and arrange the Chocolate Orange slices around the edge.NOTESThis cake is designed to be baked in two 20cm round sandwich tins, but can easily be adapted to make a different size. If you would like to bake a different size of round, square or rectangular cake then take a look below the recipe to find the ingredients you need. WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte’s Lively Kitchen Mailing ListNUTRITIONAL INFORMATIONCalories: 704kcal | Carbohydrates: 67.7g | Protein: 7.6g | Fat: 44.4g | Saturated Fat: 22.1g | Sodium: 243.6mg | Fiber: 2.6g | Sugar: 55g Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.Course: DessertCuisine: BritishKeyword: Celebration Cake, Chocolate Orange, Layer Cake, Sponge CakeAuthor: Charlotte OatesWHAT ARE THE INGREDIENTS FOR A DIFFERENT SIZE OF TIN?The main recipe is for a two-layer 20cm round cake (this serves 12 people). However, this recipe is easily adapted to use other sizes of round, square or rectangular tins. To find the ingredients needed to make this cake in a different size, simply add the dimensions of your tin and the number of layers into the boxes below and hit “Calculate”.Round Cake Cake Diameter (cm) Number of Layers Cake Ingredients0 g self-raising flour0 egg(s)0 g soft margarine or butter0 g caster sugar0 tsp orange extract0 tsp milk0 g cocoa powder0 g milk chocolate Buttercream Ingredients0 g butter0 g icing sugar0 g milk chocolate0 g cocoa powder0 tsp orange extract Reader Interactions]]>]]> 4.62 from 42 votesPrimary Sidebar