One of my favourite childhood treats was a chocolate orange marbled pound cake from the local bakery. It came in a plastic bag, glistening with grease and I'm sure it must have had some secret crack-like ingredient in it because I was addicted to it. Fast forward 30+ years and I couldn't think of anything worse than having an oily cake out of a plastic packet, let alone think of it as a well earned treat. But, you know when you have that chocolate orange cake itch that needs a proper scratch? Well, this easy-AF recipe sorts that out, with soft and moist chocolate orange sponge layers, mousse-like buttercream in a smart striped pattern, a glossy chocolate orange drip and decorated with Terry's chocolate orange segments and jaffa cakes. It's my classy grown up chocolate orange cake treat, just as addictive as my childhood fave but definitely made without any secret crack-like ingredients.
Chocolate Orange Cake Sponge Recipe
350g Self raising flour
6 tablespoons cocoa powder
2 teaspoons baking soda
300g caster sugar
4 eggs, beaten
4 tablespoons golden syrup
3 teaspoon orange extract or zest of 2 oranges
1. Pre-heat the oven to 170 degrees celsius. Prepare three 6 inch round cake tins by greasing with butter/oil and sprinkling over a light layer of flour.
Sift together the flour, cocoa powder, and baking soda into a large mixing bowl. Stir in the caster sugar.
2. Pour in the remaining wet ingredients and whisk till no lumps are visible.
3. Divide the batter into the three cake tins and bake for 30-35 minutes or until a wooden cocktail stick comes out clean.
4. Once the sponges have baked, bring them out of the oven and let them rest for 10 minutes before releasing onto a wire rack to cool completely. Once cool, you can trim the tops to level with a knife if needed.
Swiss Meringue Buttercream Recipe
150g egg white at room temperature
225g granulated sugar
300g butter at room temperature
1 tsp vanilla extract
3 tablespoons cocoa powder
1 teaspoon orange extract
1/2 teaspoon Orange food colouring gel paste (or a mix of red and yellow food colouring)
Pinch of salt
1. Follow the recipe of my Swiss Meringue Recipe.
2. Once ready, divide the buttercream into three parts and whip cocoa powder into one, and orange extract and food colouring into the other, leaving the third one plain.
Chocolate Orange Ganache Drip Recipe
150g dark chocolate (chopped or chips)
1 tsp orange extract
1. Follow the recipe of chocolate ganache drip.
2. Stir in the orange extract.
Decorating the Chocolate Orange Drip Cake
Terry's chocolate orange segments
1. Place an 8 inch round cake board on a decorating turn-table and smear a dollop of plain buttercream in the middle using a cranked palette knife.
2. Place a chocolate orange sponge layer in the middle and spread an even layer of buttercream over.
3. Sandwich the buttercream with another layer of chocolate orange sponge and repeat until the third sponge is also placed with buttercream smoothed over the top.
4. Apply a crumb-coat of buttercream on the sides and smooth using a cake scraper or the edge of the palette knife. Chill in the fridge for 10-15 minutes to set.
5. Prepare two piping bags by snipping off a 1cm hole on the end. Fill one with the chocolate buttercream and the other with the orange buttercream.
6. Using one hand to turn the turn-table and the other holding the chocolate buttercream piping bag apply two stripes of buttercream from the base with light pressure of hand on the bag.
Repeat with the orange buttercream and alternate until the top of the cake is reached.
7. Smooth the stripes using a cake scraper or the edge of the palette knife with light pressure and scrape off the excess buttercream onto the rim of a bowl.
Repeat as needed to achieve a smooth finish.
Let chill in the fridge for 15 minutes.
8. Bring the chocolate ganache to the ideal dripping temperate of 28-32 degrees over a bain-marie (double boiler) or in the microwave (remember to use appropriate bowls!). Bring the chilled frosted cake out of the fridge and onto the turn-table and pour a ladle of chocolate ganache on the top of the cake in the middle.
9. Spread the ganache to the edges of the cake with the back of a tablespoon.
10. Push a little of the ganache over the edge using the back of a tablespoon.
Leave a small gap of 0.5cm before pushing a bit more of the ganache over the edge to create drips all around the cake. You can push a bit more and a bit less on each drip to achieve a more interesting drip profile on the cake. Place the cake back in the fridge for the ganache to set.
11. Fit two piping nozzles of your choice into the two piping bags already used to make the buttercream stripes on the cake. Layer the chocolate and orange buttercreams into each bag and pipe dollops around the cake.
12. Finish by placing chocolate orange segments and jaffa cake pieces onto the buttercream dollops.
You can also use the recipe to make 24 cupcakes - they look and taste AMAZING simply frosted or dressed up with all the choccie-orange-deliciousness.
This chocolate orange drip cake recipe is perfect for Halloween if you want to replace the gore with gorgeous, or any time of the year, and will definitely vanish within moments!
If you love chocolate orange then you have GOTTA give this a go. Let me know how you get on and tag me on your photos on instagram @angesdesucre #angesdesucre so I can binge with my eyes too.
Lots of love,