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+ servings
Terrys chocolate orange cake with a slice removed on a platter.
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5 from 3 votes

Terry’s Chocolate Orange Cake

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.
Prep Time45 minutes
Cook Time45 minutes
Assembly30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 12
Calories: 638kcal

Equipment

  • 8½x4½ or 9x4-inch loaf pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Wire rack
  • Sheet pan
  • Piping bag and tip optional, for decorating

Ingredients

  • 2 large oranges zested
  • 1 cup granulated sugar 200g
  • 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
  • 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

Store the cake at room temperature for one day. Store covered in the fridge for three days. Allow the cake to come to room temperature before enjoying.
To freeze, flash freeze the cake uncovered for 15 minutes, then wrap the cake completely in plastic wrap and place into a sealed container. Freeze for two months. Unwrap completely, then thaw at room temperature before enjoying.
Note the 8.5x4.5" cake pan will likely need a few extra minutes of bake time.
  • 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!

Nutrition

Calories: 638kcal | Carbohydrates: 59g | Protein: 7g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 161mg | Potassium: 364mg | Fiber: 5g | Sugar: 42g | Vitamin A: 1036IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 3mg