With Christmas being right around the corner, everyone seems to have lots of Terry’s Chocolate Orange that are usually given as gifts. So I decided to make a cake that incorporates Terry’s Chocolate Orange. The cake is a chocolate orange fudge cake, the filling is a Terry’s Chocolate Orange ganache and the buttercream has Terry’s Chocolate Orange in it too (if you haven’t noticed there is a lot of Terry’s Chocolate Orange in this cake)!
Ingredients:
Cake:
150g Soften Butter/Baking Spread
400g Caster Sugar
4 x Eggs
75g Cocoa Powder
260g Self-raising Flour
75ml Milk
9 tbsp Orange Juice
1 1/2 tsp Baking Powder
Zest of 1 Orange
Buttercream:
250g Soften Butter
800g Icing Sugar
Juice of 1 Orange
Filling:
120ml Double Cream
Decoration:
1 x Portion of Chocolate Ganache
Zest of 1 Orange (optional)
Update: I recently remade this cake again and made a video on how to make this cake! In the video I forgot to add the milk and orange juice, but the cake still came out really nice though!
1. Pre heat the oven to 180C/350F/Gas Mark 4. Place the soften butter/baking spread and sugar is a large mixing bowl and mix until the mixture becomes paler in colour.
2. While the mixture is mixing add each egg one at a time to prevent the mixture from curdling. Scrape down the sides of the bowl and mix again.
3. Next add the self-raising flour, cocoa powder, baking powder, milk and orange juice. Mix until all of the ingredients are fully incorporated.
4. Next transfer the mixture in three 20cm lined cake tins. Bake in the oven for 25-30 minutes.
5. To check if the cake is cooked place a skewer in the middle of the cake, if the skewer comes out clean, then the cake is baked. Place the cakes on a cooling rack and leave to cool for 30 minutes.
6. While the cake is cooling start making the Terry’s Chocolate Orange ganache. Place the double cream into a pan and heat till simmering and take it off the heat. Then add the Terry’s Chocolate Orange and mix until all of the chocolate is melted and incorporated. Place the ganache in the fridge to cool.
7. To make the buttercream, start by melting the Terry’s Chocolate Orange and leave to cool. Place the soften butter into a large mixing bowl and mix until the butter starts to become paler. Add the icing sugar to the butter and mix slowly. Pour the melted Terry’s Chocolate Orange. If the mixture is looking dry slowly add the orange juice until you get a smooth spreadable buttercream.
8. Place one cake onto a serving plate. Pipe a border of buttercream around the edge of the cake. Next spread half of the Terry’s Chocolate Orange ganache into the middle of the cake. Then place another cake on top and repeat the process again.
9. Next coat the sides and the top of the cake with the buttercream and use an off set spatula to smoothen the buttercream. Then place the cake in the fridge to cool. If you are unsure able how to do this have a look of my tutorial.
10. To make the ganache for the top of the cake. Place the double cream into a pan and heat till simmering. Once the cream is simmering remove from the heat and add the chocolate and mix until of the chocolate is melted. Leave the ganache to cool for 20 minutes (if the ganache is too hot it will melt the buttercream on the cake).
11. Remove the cake from the fridge and pour the cooled ganache on top of the cake. Using a spatula carefully ease the ganache of the edge of the cake to make the “dripped” effect. To get more neat drips, pour the ganache into a squeeze bottle of pipe the ganache over the cake. Leave the ganache to cool for 30 minutes.
12. Finally using the remaining buttercream piping rosette using a Wilton 1M Tip, around the top of the cake. Place a piece of Terry’s Chocolate Orange onto each rosette and decorate the middle of the cake with the orange zest.
Here are some other recipes you might want to try out!
