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chocolate cake with orange drizzle on glass cake stand, cut oranges to the side.
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Chocolate Orange Drizzle Cake

Chocolate orange drizzle cake is a mixture of two of our favourite cakes. It's a classic chocolate orange flavour and a super moist and delicious sponge.
Course Sweets
Cuisine British
Keyword chocolate and orange cake, easy loaf cake, terry's chocolate orange recipes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 342kcal
Author Donna

Ingredients

For the Chocolate Orange Sponge:

  • 175 g Margarine or room-temperature butter
  • 175 g Caster Sugar
  • 3 Medium Eggs
  • 150 g Self Raising Flour
  • 25 g Cocoa
  • 100 g Chocolate Orange
  • Zest of 1 Large Orange

For the Syrup:

  • 75 g Caster Sugar
  • 75 g Orange Juice This is around 1-2 large oranges

For the Icing:

  • 50 g Icing Sugar
  • 10 g Cocoa
  • 3 Tablespoons Orange Juice

Instructions

  • To make the sponge, first, preheat the oven to 160 Degrees C (fan-assisted) and grease or line a 2lb loaf tin.
  • Melt the chocolate orange carefully and leave to cool.
  • Whisk the sugar and margarine until smooth.
  • Add the eggs and whisk for a few minutes until the mixture is even.
  • Add the self-raising flour and cocoa and whisk until smooth.
  • Pour in the cooled melted chocolate and add the orange zest.
  • Whisk until even and pour into the loaf tin.
  • Bake in the preheated oven for 45-50 minutes, checking the centre with a skewer to make sure it’s cooked.
  • Remove from the oven and leave in the tin.
  • Prepare the syrup by placing the sugar and orange juice in a small pan.
  • Heat on the hob over a medium heat, stirring constantly until the sugar has dissolved, taking care not to let it boil or catch.
  • Remove from the heat.
  • Use a skewer to stab the cake liberally all over.
  • Pour on the syrup.
  • Leave in the tin to cool completely.
  • While the cake is cooling, make the icing by placing the cocoa and icing sugar in a bowl.
  • Add the orange juice, stirring in a little at a time until you have a pourable mixture.
  • Remove the cooled cake from the tin and use a piping bag or spoon to drizzle on the chocolate orange icing.

Notes

  • I melt my chocolate in a small pan on the hob, stirring constantly. You can also melt it over a Bain Marie, or in short bursts in the microwave.
  • If you don’t have chocolate orange, use milk or dark chocolate and a teaspoon of orange extract.
  • If your cake is still uncooked, return it to the oven for 5-10 more minutes checking often.
  • Use either caster sugar or granulated sugar for the syrup.