Chocolate Orange Loaf Cake

Chocolate Orange Loaf Cake

Chocolate and orange are one of my top favourite flavour combinations so I love finding new ways to bake with them. This Chocolate Orange Loaf Cake is an easy to prepare chocolate sponge flavoured with orange extract, it’s baked on a low temperature for around an hour to make sure it doesn’t dry out. I also stirred some chopped up Terry’s Chocolate Orange into the sponge for extra yummyness. I’ve decorated the top with chocolate orange buttercream and slices of Terry’s Chocolate Orange of course!

Jump straight to the recipe!

To make the sponge I mixed the butter and sugar together, then whisked in orange extract, eggs and milk.

Then I added self raising flour and cocoa powder, and whisked in. I also folded in half a Terry’s Chocolate Orange that I chopped up.

I poured the mixture into my lined loaf tin and baked it for 1 hour.

I made a chocolate orange buttercream and decorated the top of the loaf cake with it.

Chocolate Orange Loaf Cake

To make the Chocolate Orange Loaf Cake extra yummy and tempting I decorated it with Terry’s Chocolate Orange pieces and some orange sprinkles!

Chocolate Orange Loaf Cake

The sponge was perfectly light and moist once sliced, and it was full of that chocolate orange flavour I love so much. If you’re a fellow chocolate orange fan you will love this Chocolate Orange Loaf Cake!

   

I’m linking this recipe up with Cook Blog Share hosted by Tin & Thyme, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, Baking Crumbs hosted by Apply To Face Blog, and Fiesta Fridays hosted by Foodie on Board.

5 from 8 votes
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Chocolate Orange Loaf Cake

Servings 10

Ingredients

For the sponge

  • 200 g Butter or baking spread
  • 200 g Caster sugar
  • 2 tsp Orange extract
  • 4 Eggs large
  • 1 tbsp Milk
  • 175 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder
  • 1/2 a Terry's Chocolate Orange chopped up - optional

For the buttercream

  • 150 g Butter or baking spread
  • 275 g Icing sugar
  • 25 g Cocoa powder
  • 1 tsp Orange extract
  • 1 1/2 tbsp Milk

For decoration

  • 1/2 a Terry's Chocolate Orange
  • Orange sprinkles optional

Instructions

  1. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin

  2. Mix together the butter and caster sugar using an electric mixer ot a spoon until light and fluffy

  3. Add the orange extract, eggs and milk and whisk in until smooth

  4. Whisk in the flour, baking powder and cocoa powder until fully combined

  5. Fold in the chopped up Terry's Chocolate Orange

  6. Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully

  7. To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the orange extract and milk and mix until smooth

  8. Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula

  9. Decorate with the remaining Terry's Chocolate Orange pieces and some sprinkles too if you like!

  10. Store in an airtight container in a cool place and eat within 3 days

NB. This post is in no way sponsored by Terry’s – I just love their product!

You can find more of my Cake recipes by clicking here!

Chocolate Orange Loaf Cake

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Lemon & Blueberry Loaf Cake

Lemon & Blueberry Loaf Cake

Lemon and blueberry is one of my favourite cake flavours, and I love an easy loaf cake recipe too, so this Lemon & Blueberry Loaf Cake was born! It’s a light sponge flavoured with lemon zest and packed with juicy blueberries, then I’ve drenched it in a zingy lemon juice icing (for flavour and because I like to use all of the lemon!) and then I’ve piled it high with fresh blueberries. It’s a simple, yet impressive bake that is sure to go down well with any crowd!

Jump straight to the recipe!

To make the sponge I mixed the butter and sugar together, then mixed in the lemon zest.

Then I whisked in eggs and milk.

Next I whisked in the flour, then gently folded in the blueberries.

I put the mixture into a lined loaf tin and I baked it for 1 hour.

Lemon & Blueberry Loaf Cake

Once it was cool I made icing using the juice of the lemons and icing sugar and I drizzled it on top, then I added a big pile of fresh blueberries.

Lemon & Blueberry Loaf Cake

The Lemon & Blueberry Loaf Cake tastes so good! Lovely light sponge packed with juicy blueberries and a zingy lemon icing – perfection!

Lemon & Blueberry Loaf Cake

Servings 10

Ingredients

For the loaf cake

  • 200 g Butter or baking spread I use Stork
  • 200 g Caster sugar
  • 3 Lemons
  • 4 Eggs large
  • 2 tbsp Milk
  • 225 g Self raising flour
  • 150 g Blueberries

For decoration (optional)

  • 150 g Icing sugar
  • 50 g Blueberries

Instructions

  1. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin

  2. Mix together the butter and caster sugar using an electric mixer or a spoon until light and fluffy, then mix in the zest of the lemons

  3. Add the eggs and milk and whisk in until smooth

  4. Whisk in the flour until fully combined

  5. Toss the blueberries in a little flour to help stop them from sinking to the bottom of the cake, then gently fold the blueberries into the cake batter

  6. Pour the mixture into the loaf tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully

  7. Juice the lemons then add the juice little by little to the icing sugar until you get a pourable consistency, drizzle it all over the cake

  8. Pile the blueberries on top

  9. Store in an airtight container in a cool place and eat within 3 days

You can find more of my Cake recipes by clicking here!

Lemon & Blueberry Loaf Cake

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