It’s not Terry’s, it’s mine (Dawn French)
A couple of weeks ago, a friend from work had her leaving do … (very sad face). But it gave me the opportunity to bake her a cake (hooray!) and celebrate along with her!
Although at first, I wasn’t sure what flavour to pick, I knew she liked chocolate orange which left only one choice in my mind. Triple layer chocolate orange cake.
Here is my recipe:
Suzy’s Chocolate Orange Cake
For the cake
350 gr. self-raising flour
325 gr. caster sugar
5-6 eggs, beaten
325 gr. butter
50 gr. dark chocolate
1 bag of mini Terry’s Chocolate Orange pieces, melted
2 tbsp. cocoa powder
Milk (may not be needed)
For the chocolate butter icing
1tbsp. cocoa powder
50 grams dark chocolate, heated in a microwave at 20 second intervals until melted.
450gr. icing sugar
1 bag of Mini Terry’s Chocolate Orange pieces.
I also made a small batch of vanilla butter icing for decoration. This will need an extra 75 gr. butter, softened, 175 gr icing sugar, 1 tsp. of vanilla sugar or extract and whisk all together. You may need some extra milk to loosen the mixture.
- Pre-heat oven to 180 Gas 4
- For this cake you will need 3 x 20cm round cake tins.
- Grease and line each tin with baking paper. I grease my tins with butter (on the bottom and side of the tin) and only place baking paper in the bottom of the tin.
- In a large bowl, cream together the butter and sugar until light and fluffy. For large cakes like this, I use a hand mixer.
- Add around a third of the flour and egg and whisk until incorporated.
- Whisk in the rest of the eggs.
- Fold in the rest of the flour and cocoa powder.
- Zest the orange and add to the mixture.
- Place the Terry’s Chocolate Orange in the microwaveable bowl and microwave for 20 seconds at a time until just melted, stirring in-between each 20 seconds.
- Add the melted chocolate to the cake mixture and stir through until mixed thoroughly.
- You should have a dropping consistency at this point, but if you don’t, you can either squeeze in some of the orange or add some milk.
- Place a third of the mixture into one of the 20 cm round baking tins and repeat for the other two tins.
I weigh the mixture into the tins in order to get a similar amount in each tin.
- Place the tins in the oven for 20 – 25 minutes until you can stick a fork in it and it comes out clean.
- Once the cakes are out of the oven, leave to rest for at least 5 minutes. With a rubber spatula or something similar, go round the edges to loosen any cake that has stuck.
- Place the cakes onto a cooling rack and leave to cool.
- To make the chocolate butter icing, soften the butter with a knife or fork. Add the icing, cocoa and chocolate and stir/whisk until it has blended together to make a spreading consistency.
- If the mixture is too hard, I sometimes add milk to loosen slightly, but just be careful not to add too much.
- To build up the layers of the cake, take the first layer and spread the chocolate butter icing over the top and around the sides of the cake.
- Next add the next layer and repeat the process and do the same with the final layer.
- For the design, I created a web with the vanilla butter icing and placed some Terry’s Chocolate Orange pieces on the top and around the side (but I would love to see any designs you come up with!)
- I find smoothing icing around the side very difficult. I use a cake decorating turntable and a large palate knife to help with this.