Chocolate Orange Cake


Inspired by the classic Terry’s Chocolate Orange, our Editor, Rebekah creates a delectable chocolate-orange layer cake; with a Cointreau-infused chocolate ganache frosting and a rich chocolate-fudge cake with fresh orange zest.

For the chocolate cake

  • 1 1/2 cups of unsalted butter
  • 2 cups of  sugar
  • 4 large eggs + 2 yolks
  • 1/3 cup of Hershey cocoa powder
  • 1 2/3 cup of Self raising flour
  • 1/3 cup Melted dark chocolate
  • 1 cup boiling hot coffee – 3 tablespoons
  • 3 tablespoons of Cointreau
  • 3 Teaspoons of Orange Extract
For the ganache
  • 4 cups of semi-sweet chocolate chips
  • 2 cups of heavy cream
  • 3 tablespoons of Cointreau
  • 3 Teaspoons of Orange Extract
To decorate (optional)
  • Terry’s Chocolate Orange
  • orange slices

Instructions:

  1. Grease 3 x 6″ round pans
  2. Preheat the oven to 350 degrees.
  3. Cream room temperature butter with sugar until pale, light and fluffy.
  4. Next, mix in the eggs, one at a time, beating really well after each egg.
  5. In a separate bowl, combine flour and cocoa.
  6. Add dry ingredients to the wet ingredients 1/3 at a time, mixing after each addition.
  7. Stir in the melted and slightly cooled chocolate and the orange extract.
  8. Add hot coffee and Cointreau and beat – mixture will be thin.
  9. Spoon into a your tins, smooth out with the back of a spoon.
  10. Bake for 30 minutes or until a skewer comes out clean.

To make the ganache

  1. Heat cream to scalding and then pour over chocolate chips in a large metal bowl. Gently shake to submerge chocolate and leave for 5 minutes.
  2. stir gently the mixture and then more rapidly until all chocolate has melted.
  3. add extract and Cointreau and leave to set at room temperature overnight.

To Assemble

  1. When your cakes are completely cold, level the tops and trim away the edges.
  2. Place the bottom layer onto a cardboard cake round and top with ganache.
  3. Continue adding layers until third layer has been added.
  4. Cover the exterior of the cake with ganache.
  5. Decorate with orange peel, orange slices, or Terrys Chocolate Orange.
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