Description
Terry's Chocolate Orange Drip Cake is a decadent layered cake bursting with rich chocolate and vibrant orange flavors. Featuring moist cocoa sponge layers infused with orange extract, this cake is filled and coated with a smooth melted Terry's Chocolate Orange buttercream. A luscious chocolate ganache drip and decorative chocolate orange segments and sprinkles complete the festive, indulgent dessert, perfect for special occasions or chocolate lovers looking for a citrus twist.
Ingredients
Cake
- 500 g unsalted butter (or baking spread)
- 500 g light brown soft sugar
- 9-10 medium eggs
- 400 g self-raising flour
- 100 g cocoa powder
- 2 tsp orange extract (or zest of 2 oranges)
Buttercream
- 450 g unsalted butter (room temperature)
- 900 g icing sugar
- 300 g Terry's Chocolate Orange (melted)
Ganache and Decoration
- 75 g dark chocolate
- 75 g milk chocolate
- 150 ml double cream
- Terry's Chocolate Orange segments (for decoration)
- Sprinkles (for decoration)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 170°C (150°C fan). Line two 8-inch (20cm) cake tins with baking parchment for easy cake removal.
- Make the Cake Batter: In a stand mixer or large bowl, beat 500g unsalted butter and 500g light brown soft sugar together until the mixture is light and fluffy. Add 9-10 medium eggs, 400g self-raising flour, 100g cocoa powder, and 2 tsp orange extract or zest, then beat again until fully combined and smooth.
- Divide Batter and Bake: Split the mixture evenly between the two prepared cake tins. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the tins for 10 minutes. Then remove from tins and place on a wire rack to cool completely.
- Prepare Buttercream: Beat 450g unsalted butter alone for 1-2 minutes to soften. Gradually add 900g icing sugar and continue beating until smooth and fluffy. Mix in 300g melted Terry's Chocolate Orange and beat until combined and smooth.
- Layer the Cake: Carefully slice each cake horizontally to create four layers in total. Place the first cake layer on a cake board or plate. Spread a small amount of buttercream evenly over the layer. Repeat with the second and third layers, finishing by placing the fourth layer on top.
- Crumb Coat: Spread a thin layer of buttercream all over the sides and top of the assembled cake to seal in crumbs. Chill in the fridge for at least 30 minutes to set.
- Final Buttercream Coat: Once chilled, spread more buttercream over the entire cake to achieve a smooth finish. Return the cake to the fridge for another 30 minutes to firm up.
- Make Ganache: Place 75g dark chocolate, 75g milk chocolate, and 150ml double cream in a microwave-safe bowl. Heat in short bursts, stirring until fully melted and smooth.
- Drip Ganache: Using a small piping bag or teaspoon, carefully drip the ganache around the edges of the cake to create a decorative drip effect. Refrigerate the cake for 30 minutes to set the ganache.
- Decorate: Pipe any leftover buttercream onto the cake as desired. Garnish with Terry's Chocolate Orange segments and sprinkles for a festive finish.
Notes
- Ensure cakes are completely cool before frosting to prevent buttercream from melting.
- The number of eggs can vary depending on size; medium eggs are recommended.
- Use room temperature butter for the buttercream to achieve the best consistency.
- Orange extract can be substituted with fresh orange zest for a more natural flavor.
- Store the cake in the fridge and bring to room temperature before serving for best texture.
