The combination of chocolate and orange is classic and yet divisive! For those who love it, particularly those who look forward to the classic Terry’s Chocolate Orange each winter, this chocolate orange cake is for you. It features a delectable chocolate layer cake with a rich, orange-infused chocolate ganache frosting.

While we prefer Cointreau for the orange liqueur, you can absolutely use whichever brand you prefer or can find. You can also leave it out if you don’t want to add alcohol to your cake. Decorations are optional, but you can go with candied orange peel, fresh orange slices, or, of course, some slices of Terry’s to tie the whole flavor profile together.

Makes one 6-inch cake

Ingredients

Chocolate Cake

• 1½ cups unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 2 egg yolks
• 1⅔ cup self-raising flour
• ⅓ cup cocoa powder
• ⅓ cup melted dark chocolate
• 1 cup hot coffee
• 3 tablespoons orange liqueur
• 3 teaspoons orange extract

Ganache

• 4 cups semi-sweet chocolate chips
• 2 cups heavy cream
• 3 tablespoons orange liqueur
• 3 teaspoons orange extract

Instructions

Make the Cake

1. Grease three 6-inch round pans and preheat the oven to 350°F.
2. Cream the butter with sugar until pale, light, and fluffy, about 5 minutes.
3. Mix in the eggs and egg yolks, one at a time, beating really well after each addition.
4. In a separate bowl, combine flour and cocoa powder.
5. Add the dry ingredients to the wet ingredients ⅓ at a time, mixing after each addition.
6. Stir in the melted and slightly cooled chocolate.
7. Mix in the hot coffee, orange liqueur, and extract. The mixture will be thin.
8. Spoon the batter into the prepared pans and smooth the tops.
9. Bake for 30 minutes or until a skewer comes out clean.

Make the Ganache

1. Heat the cream to a simmer and then pour it over the chocolate chips in a large mixing bowl. Gently shake to submerge the chocolate and leave for 5 minutes.
2. Stir the mixture gently, then more rapidly, until all the chocolate has melted.
3. Mix in the liqueur and extract and leave to set at room temperature overnight.

Assemble the Cake

1. When your cakes are completely cool, level the tops and trim away the edges. Reserve the trimmings.
2. Place the bottom layer onto a cake round and top with ganache.
3. Continue adding layers until the third layer has been added.
4. Cover the exterior of the cake with ganache.
5. Crumble the trimmings into small pieces and adhere to the sides to decorate, if desired. Decorate the top with orange peel, orange slices, or Terry’s Chocolate Orange slices.