Delicious Chocolate Orange Drip Cake Recipe

Chocolate and orange is one of those combinations that does not need improving, only treating properly. This version uses moist chocolate-orange sponge, Swiss meringue buttercream and a glossy chocolate-orange drip, finished with chocolate-orange segments and Jaffa Cakes.

If you would rather order than bake, browse our chocolate cakes or go straight to our Chocolate Orange Drip Cake, made to order in our London kitchen.

Chocolate Orange Cake Sponge

Ingredients

• 350g self-raising flour
• 6 tablespoons cocoa powder
• 2 teaspoons bicarbonate of soda
• 300g caster sugar
• 4 eggs, lightly beaten
• 300ml neutral oil, such as sunflower or vegetable oil
• 300ml milk
• 4 tablespoons golden syrup
• 3 teaspoons orange extract, or the finely grated zest of 2 oranges

Method

1. Heat the oven to 170°C. Grease and line three 6-inch round cake tins.
2. Sift the flour, cocoa powder and bicarbonate of soda into a large bowl. Stir in the caster sugar.
3. Add the eggs, oil, milk, golden syrup and orange extract or zest. Whisk only until the batter is smooth and evenly combined.
4. Divide between the three tins and bake for about 30 to 35 minutes. Ovens and tins vary, so begin checking before the end of the stated time. The cakes are ready when a skewer inserted into the centre comes out without wet batter.
5. Cool in the tins for 10 minutes, then turn onto wire racks and cool completely before trimming or frosting.

Chocolate and Orange Swiss Meringue Buttercream

Ingredients

• 150g egg whites
• 225g granulated sugar
• 300g unsalted butter, softened but not greasy
• 1 teaspoon vanilla extract
• 3 tablespoons cocoa powder
• 1 teaspoon orange extract
• Orange gel food colour, optional
• Pinch of salt

Make the buttercream using our Swiss meringue buttercream method. Heat the egg whites and sugar to 71°C on a digital thermometer before whipping, then add the butter as directed in that guide.

Divide the finished buttercream into three portions: leave one plain, mix cocoa into the second, and flavour the third with orange extract and a small amount of orange gel colour if you want the striped finish.

Chocolate Orange Drip

The original version of this recipe used chocolate and butter, so this is a chocolate butter drip, not a cream ganache. If you want a classic ganache instead, use our separate chocolate ganache drip guide.

Ingredients

• 150g dark chocolate, chopped
• 100g unsalted butter
• 1 teaspoon orange extract

Method

1. Melt the chocolate and butter together gently, stirring until smooth. Avoid overheating.
2. Stir in the orange extract.
3. Leave the mixture to cool until it is fluid but no longer hot. Test one drip on the back or chilled edge of the cake before committing to the whole top.

Assembling the Cake

1. Secure the first sponge to an 8-inch cake board with a small dab of buttercream.
2. Spread an even layer of buttercream over it, add the second layer and repeat with the third.
3. Apply a thin crumb coat to the top and sides and chill until firm.
4. Pipe alternating bands of chocolate and orange buttercream around the sides, then smooth with a cake scraper. Chill again before adding the drip.
5. Pour or pipe the cooled chocolate-orange drip around the top edge, then spread a little over the centre.
6. Pipe the remaining buttercream on top and finish with chocolate-orange segments and Jaffa Cake pieces.

Making Cupcakes

The sponge batter can also be used for cupcakes. Fill the cases about two-thirds full and start checking them earlier than the layer cakes; the exact time depends on the case size and your oven. Cool completely before frosting.

Storage and Make Ahead

• Sponge layers: cool completely, wrap well and freeze if making them well in advance. Defrost while wrapped so condensation forms on the wrapping rather than the cake.
• Finished cake: keep covered in a cool place and use promptly. Swiss meringue buttercream can tolerate cool room temperature for a limited period, but refrigeration is appropriate if the room is warm or any filling or decoration you add requires it.
• Serving: butter-based frosting tastes best once the cake has lost its fridge chill, so allow refrigerated cake time to come back towards room temperature before serving.

Dietary Adaptations

Do not turn this recipe into a gluten-free, dairy-free or vegan cake by making a string of one-for-one swaps. Flour blends, egg replacers, plant milks and fats all change structure and moisture. Start with a recipe formulated for the requirement, then add the chocolate-orange flavour. Our separate vegan Hero Sponge and gluten/dairy-free Hero Sponge are better starting points for home bakers.

Three Things That Matter Most

• Do not overmix once the flour is hydrated.
• Do not add a hot drip to a buttercream cake.
• Do not scale the raising agents, liquids or tin size by guesswork. Use a recipe or size conversion tested for the larger cake.

For another finished chocolate-orange option, see our Chocolate Orange Drip Cake. For more home-baking technique, see our Recipes & Baking Guides.