This moist chocolate orange cake tastes just like a Terry's Chocolate Orange! Rich, dark chocolate cake is filled with milk chocolate orange ganache and covered in chocolate ganache and chocolate orange slices.
Why You'll Love This Recipe
Easy layer cake - this cake is made in a standard loaf pan, then sliced into three pieces. You don't need any special tools to frost the cake, as it gets covered in a chocolate ganache drizzle and leaves the perfect glossy sheen.
Perfect for the holiday season - A Terry's Chocolate Orange is a Christmas staple in many households, often getting tucked into the foot of a stocking. It makes this cake the perfect holiday cake where you can use those perfect orange slices!
The best orange flavor - because this cake replicates the Terry's Chocolate Orange flavor with a milk chocolate ganache, the cake truly tastes just like the candy. The addition of fresh orange zest in the chocolate cake adds another layer of natural orange flavor to the cake.
This cake gets better as it sits and softens, making it ultra soft and perfect. If you're looking for more chocolate cakes, try:
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Ingredients
- Cocoa powder. This recipe uses dutch-processed cocoa, which can be found as Hershey's special dark cocoa in most grocery stores.
- Oranges. The zest of two large oranges will be used in the cake recipe.
- Orange extract. This extract is used in the milk chocolate ganache and should not be omitted.
- Heavy whipping cream. Used in both the milk chocolate and semi-sweet chocolate ganache.
- Buttermilk. For the chocolate orange cake. Sour cream or greek yogurt can be used in place of buttermilk.
- Coffee. This helps to moisten and bloom the cocoa powder and brings out the chocolate flavor. Hot water can be used in place of coffee.
- Chocolate. Both milk chocolate and semi-sweet chocolate (60-70% cacao) is used. Chocolate bars produce the best results.
- Terry's Chocolate Orange. To garnish the top of the cake. After all, this is a Terry's Chocolate Orange Cake!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Natural cocoa can be used rather than dutch-processed cocoa. Note that the cake will be lighter in color, and will not have as deep of a chocolate flavor.
- Greek yogurt or sour cream can be used in place of buttermilk.
- Use dark chocolate in place of semi-sweet chocolate for the pourable ganache covering.
- Canola oil or sunflower oil (any neutral oil) can be used in place of vegetable oil.
- Peel an orange (with a vegetable peeler) and add the zest to the heavy cream that will go over the semi-sweet chocolate for extra orange flavor.
How to Make This Recipe
One: Whisk together the sugar and dry ingredients until no clumps remain.
Two: Whisk together the wet ingredients until completely smooth.
Three: Pour wet ingredients into the dry ingredients.
Four: Use a rubber spatula to mix and fold the ingredients together until combined.
Five: Pour in the hot coffee and mix carefully until smooth.
Six: Pour the mixture into a parchment-lined loaf pan, then bake until set. Cool for 10 minutes, then remove from the loaf pan and finish cooling on a wire rack.
Timing tip! Make the milk chocolate ganache while the cake cools so it has time to set up.
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Making Chocolate Ganache and Assembly
Seven: Mix together milk chocolate, hot heavy cream, and orange extract until smooth. Then cool until it becomes a spreadable consistency.
Eight: Use a serrated knife to cut the mounded top off of the cake. Then, slice the cake layers into three layers. Add almost half of the ganache to the top of the first layer, spreading fully to the edges.
Hot tip! Turn the cake on its side to cut the layers most evenly.
Nine: Add the second layer and repeat with ganache, then add the top layer. Use any leftover ganache to fill in any gaps on the sides of the cake.
Ten: Chop the semi-sweet chocolate, then pour over heavy whipping cream.
Hot tip! Slice off the sides of the cake to make completely even, clean sides. This will help with the most even coverage when pouring over the dark chocolate ganache.
Eleven: Stir carefully until the mixture becomes a silky smooth, thin chocolate mixture. Cool for a few minutes.
Twelve: Add the cake to a wire rack with a pan underneath, then very slowly pour the chocolate ganache over top, being sure to get equal coverage over all of the sides.
Hot tip! Keep the thin piece of parchment paper under the cake so you can easily transfer the cake to the serving platter. Then, slide the parchment out from underneath the cake.
To finish the cake, pipe the extra milk chocolate ganache on top of the cake, then add Terry's chocolate orange slices all over.
Expert Tips
- Use room temperature ingredients in the cake for best results. This includes eggs and buttermilk.
- Use strips of parchment paper (one on the length and one on the width) to line the loaf pan. This is necessary for clean removal from the pan and to move the cake around during the decorating process.
- Cool the cake completely before cutting to separate the layers.
- Cut very thin pieces off the sides of the cake after frosting so there are perfectly clean edges.
- Pour the ganache slowly over the cake, being sure to get coverage on every side and corner.
- Scrape the excess dark chocolate ganache off of the pan and store in the fridge. Re-melt and add to ice cream!
Recipe FAQs
The best way to make a moist chocolate cake is to include an appropriate amount of fat and sugar. Adding oil to chocolate cake is great way to keep the cake extra moist.
Yes. Note that using natural cocoa powder will result in a lighter-colored cake and will not have a deep of chocolate flavor.
Chocolate ganache is a mix of heavy cream and chocolate, while chocolate frosting is typically a mix of butter, powdered sugar, and either cocoa powder or melted chocolate.
Chocolate ganache, once set, can be used as a frosting as is, or whipped to add air to make a fluffier version.
Storage
Store the cake at room temperature for one day. Store covered in the fridge for two days (three days total). Allow the cake to come to room temperature before enjoying.
Freezing
To freeze the Terry's Chocolate Orange Cake, flash freeze the cake uncovered for 15 minutes, then wrap the cake completely in plastic wrap and place it into a sealed container. Freeze for two months. Unwrap completely, then thaw at room temperature before enjoying.
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📖Recipe
Terry’s Chocolate Orange Cake
Equipment
- 8½x4½ or 9x4-inch loaf pan
- Whisk
- Wire rack
- Piping bag and tip optional, for decorating
Ingredients
- 2 large oranges zested
- 1 cup granulated sugar 200g
- 1¼ cup all purpose flour 150g
- ½ cup dutch processed cocoa powder 42g
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 large eggs room temperature
- 6 tablespoons unsalted butter melted (85g)
- ¼ cup vegetable oil 60ml
- ½ cup buttermilk room temperature (120ml)
- ¼ cup hot coffee or water 60ml
Filling
- 12 oz milk chocolate chopped
- 1 cup heavy whipping cream 8 fl oz (38-40% fat)
- 2 teaspoons orange extract
Glaze:
- 1 cup semi sweet chocolate chopped
- 1½ cups heavy whipping cream 12 fl oz
- Terry’s Chocolate Orange for topping
Instructions
- Preheat the oven to 350°F/177℃. Grease and parchment line a 8.5x4.5” or 9x5" loaf pan with overhangs for easy removal (one down the length, one down the width).
- Combine the orange zest and sugar, rubbing it together with your fingers for about one minute until it turns orange.2 large oranges, 1 cup granulated sugar
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.1¼ cup all purpose flour, ½ cup dutch processed cocoa powder, 2 teaspoons baking powder, ¼ teaspoon kosher salt
- In other bowl, whisk together the eggs and sugar until combined, frothy, and slightly airy.2 large eggs
- Add in the melted butter, oil, and buttermilk and whisk to combine.6 tablespoons unsalted butter, ½ cup buttermilk, ¼ cup vegetable oil
- Pour the wet ingredients into the dry ingredients and stir and fold together with a rubber spatula or wooden spoon. Once combined, add in the hot coffee and carefully mix until completely combined.¼ cup hot coffee or water
- Add the batter to the prepared pan and bake for 30-45 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool for 15 minutes in the pan, then remove and transfer to a wire rack to finish cooling.
- While the cake bakes, heat the heavy whipping cream and add it on top of the chopped milk chocolate. Allow it to stand for 1 minute, then mix until smooth. Add the orange extract and stir to combine.12 oz milk chocolate, 1 cup heavy whipping cream, 2 teaspoons orange extract
- Transfer it to the fridge or freezer and allow it to set, stirring every 5 minutes until thick, creamy, and spreadable. Then, allow it to sit at room temperature.
Assembly:
- Remove the mounded part on top of the cake until even. Slice the cake horizontally into 3 even layers using a serrated knife.
- Note: turn the loaf on its sides to make the cuts.
- Place a strip of parchment paper under the long side of the cake, leaving over hangs so you can transfer it later on.
- Add about ¾ cup of orange ganache and spread it evenly. Add the second cake layer, and repeat with the ganache. Add the top layer and gently press down.
- Use the ganache to fill any gaps in the sides and spread it evenly. If there are any very uneven sides, use a serrated knife to cut a clean edge.
- Use the parchment slings to transfer the cake to a wire rack. Add a sheet pan under the wire rack.
Chocolate Glaze
- Heat the heavy whipping cream and add it on top of the chopped dark chocolate. Allow it to stand for 1 minute, then mix until smooth. Allow it to cool for about 5 minutes, stirring occasionally to release heat. It will be a rather thin, pourable consistency.1 cup semi sweet chocolate, 1½ cups heavy whipping cream
- Pour the dark chocolate ganache slowly and evenly over the top and sides until it's completely coated.
- Allow it to sit for about 5 minutes, then use the parchment paper to carefully transfer the cake to a serving platter. Pull out the parchment paper strip to remove it.
- Add the cake to the fridge or freezer for about 5-10 minutes to harden the ganache glaze.
- Transfer the leftover orange ganache to a piping bag and pipe a decorative swirl down the center, then add segmented Terry’s Orange slices to the top.Terry’s Chocolate Orange
Notes
- Use room temperature ingredients in the cake for best results. This includes eggs and buttermilk.
- Use strips of parchment paper (one on the length and one on the width) to line the loaf pan. This is necessary for clean removal from the pan and to move the cake around during the decorating process.
- Cool the cake completely before cutting to separate the layers.
- Cut very thin pieces off the sides of the cake after frosting so there are perfectly clean edges.
- Pour the ganache slowly over the cake, being sure to get coverage on every side and corner.
- Scrape the excess dark chocolate ganache off of the pan and store in the fridge. Re-melt and add to ice cream!
Sara says
Did you whip the orange filling ganache? In your photos yours looks a lot lighter and thicker than mine came out.
Callan Wenner says
Hi Sara, I did not whip it! I just used a standard milk chocolate bar and let it cool completely until it was set up and became a super spreadable consistency!
Mo says
Can I use G.F instead of cake flour?
Callan Wenner says
Hi Mo, if you'd like to make this gluten free, I suggest using Bob's Red Mill 1-1 gluten free baking flour. I have used this product multiple times and it's a great equal substitution. I have not tested other products in depth, but know that one works.
Dee says
flavour great. However, the filling never thickened to the point where it held any shape, wasn’t sure if the cream needed to be heated longer or if there is a difference between heavy whipping cream and whipping cream at 35%. I can’t get heavier cream so if the recipe specified the fat content, it would have made a difference in choosing this recipe over the others out there. Will be eating this in a bowl like a pudding.
Callan Wenner says
Hi Dee, yes there is a difference in fat content between heavy whipping cream and heavy cream, which is why your ganache wouldn't have set up. In the U.S. it is differentiated by name (heavy, whipping, half and half, etc), but I will add a note on the percentage so this doesn't happen to anyone else.