Chocolate orange is without a doubt one of the most popular flavours, and it’s the flavour I have the most recipes for on my blog! This Chocolate Orange Drip Cake is an absolute beauty of a cake to add to my chocolate orange recipe collection. I’m so happy with how it turned out, seriously every time I look at it, it makes me smile! It’s an orange sponge – both in colour and flavour – sandwiched between two chocolate orange sponges, covered in chocolate orange buttercream and decorated with a bright orange white chocolate drip, more buttercream and chocolate orange pieces. It would make such a stunning showstopper for a birthday or celebration!
Step by step…
I made both the sponges at the same time, in separate bowls I mixed the butter and caster sugar together until fluffy.
Then I added the eggs, milk and orange extract and mixed well. For the chocolate batter I whisked in self raising flour, baking powder and cocoa powder. For the orange batter I whisked in self raising flour and orange food colouring.
I divided the mixture into the tins and baked for 35 minutes. Then I left them to cool fully.
Once the cake were cool, I levelled them off with a knife. To make the buttercream I mixed together butter, icing sugar, cocoa powder, milk and orange extract until smooth.
I stacked up the sponges, smoothing the buttercream between each layer.
I gave the cake a crumb coat, then chilled it for 30 minutes, then gave it a final buttercream layer.
Next I made a white chocolate ganache that I coloured bright orange, and I dripped it around the cake. I decorated with buttercream and Terry’s Chocolate Orange pieces. And the Chocolate Orange Drip Cake was finished!
How do I get the perfect chocolate drip?
It’s really important to have a good base for the chocolate drip, so the cake needs a ‘crumb coat’ then a top layer of buttercream. Try and get it as smooth as you can so the chocolate drip has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the chocolate drip. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of chocolate you release from the piping bag or squeeze bottle as you move around the cake. For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!
Recommended equipment & ingredients*
*The items above are all affiliate links. I will receive a small amount if you make a purchase, this does not increase the price for you at all. Thank you for supporting The Baking Explorer!
Tips for making the Chocolate Orange Drip Cake:
- I used orange food colouring for the hidden orange sponge layer. I use a brand called Pro Gel.
- For the white chocolate ganache, I tried using orange food colouring but it kept going red (because white chocolate is actually yellowish!) so instead I used red and yellow food colouring, and it created the perfect bright orange shade!
- I decorated the cake with a mixture of milk and dark Terry’s Chocolate Orange pieces. You can use one or both, or any other orange chocolate you prefer!
- If you only have two 8″ tins, then make the batter for the chocolate sponge and bake it, then make the batter for the orange sponge and bake that. Do not make a batter and leave it on the side until you can bake it as it will affect the final sponge.
- Using orange extract really is the best way to get the orange flavour into this cake. You can get hold of it easily from supermarkets or online (Nielsen Massey is my favourite brand, but I’ve also used Dr Oetker and supermarket own brands with great results). If you can’t get it, you could use the zest of 3 oranges in the batter for the sponge. Orange juice isn’t the best choice for the buttercream because the flavour of it is not strong enough, you’d only be able to use 1 tbsp as any more would make the buttercream sloppy.
More drip cake recipes…
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| Crunchie Drip Cake | Cookies & Cream Oreo Drip Cake | M&M Drip Cake |
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| Biscoff & Banana Cake with Caramel Drip | Halloween Red Velvet Cake | Baby Gender Reveal Cake |
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| Easter Speckled Egg Drip Cake |
More chocolate orange recipes…
Chocolate Orange Drip Cake
Chocolate orange cake with chocolate orange buttercream, an orange coloured white chocolate drip and Terry's Chocolate Orange pieces
Ingredients
For the chocolate sponge
- 350 g Butter or baking spread I use Stork
- 350 g Caster sugar
- 6 Eggs large
- 2 tsp Orange extract
- 2 tbsp Milk
- 300 g Self rasing flour
- 50 g Cocoa powder
- 1/2 tsp Baking powder
For the orange sponge
- 175 g Butter or baking spread I use Stork
- 175 g Caster sugar
- 3 Eggs large
- 1 tsp Orange extract
- 175 g Self rasing flour
- Orange food colouring
For the buttercream
- 550 g Butter or baking spread
- 960 g Icing sugar
- 140 g Cocoa powder
- 3 1/2 tsp Orange extract
- 1 tbsp Milk
For the chocolate drip
- 140 g White chocolate
- 55 g Double cream
- Red food colouring
- Yellow Food colouring
For decoration
- 16 pieces of Terry's Chocolate Orange
Instructions
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Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
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You can make both sponges at the same time if you have three tins, if you only have two tins, make one of them first then make the other afterwards. Do not make both and leave the batter on the side as it will affect the final cake
For the chocolate sponge
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Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
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Add the eggs, orange extract and milk, and whisk until fully incorporated
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Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore
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Divide the mixture between the two tins, use scales for accuracy
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Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack
For the orange sponge
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Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
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Add the eggs and orange extract, and whisk until fully incorporated
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Add the self raising flour and orange food colouring and whisk in until you can't see any flour anymore
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Pour the mixture into the tin
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Bake them for 35 minutes, check it is done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tin and leave to cool on a cooling rack
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To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the orange extract and milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
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To stack and decorate the cake, level off each sponge with a cake leveller or knife if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table with a cake board underneath and spread some buttercream over the top
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Add the orange coloured sponge on top and again spread buttercream over it
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Add the final chocolate sponge on top of that, then cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 30 minutes to firm up
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Coat the cake with a second and thicker layer of buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set
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To make the white chocolate ganache drip, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
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Add the red and yellow food colouring until a bright orange shade is achieved
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Put the chocolate drip mixture into a piping bag and snip a small section off the end, or put into a squeezy bottle
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Pipe blobs of ganache around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
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Once the drips are complete you can cover the whole top of the cake with chocolate ganache it you like. Pipe the remaining ganache all over the top of the cake and use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the ganache to set
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Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake
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Decorate with the Terry's Chocolate Orange pieces if using
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Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days
NB. This post is NOT sponsored by Terry’s – I just love their product!
If you like this, check out more of my Cake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays hosted by Zoale and Food for the Soul.
This looks amazing! I love chocolate and orange together and this looks so perfect.
Thanks Cat!
What a treat for any chocolate orange fan it looks fabulous. Thank you for sharing with #CookblogShare.
What a cake! That’s seriously impressive… and you can never go wrong with that chocolate and orange combo 😀 Eb x
What a beautiful and cool cake! The flavors and decorations are amazing! Thank you for sharing this masterpiece with us at Fiesta Friday!
Kat, this is absolutely stunning. I have NEVER seen such orange colour in food, and so beautifully done with the chocolate too – your designs are so beautiful. Wonderful to see, thank you.
Emma 🙂
Thank you for sharing this amazing recipe it’s so easy to follow with your step by step instructions. I made this for my daughter and her nursing colleagues to help them through their night shift and they loved it 🍊😄
Hiya, would it make any difference if i added the ingredients and made just 3 choco sponges rather than the orange food colouring in one?
Hi Poppy, yes you can definitely do this!
Soon as I saw this I knew it needed to give it a go! Lovely recipe and really happy with how mine turned out, thank you for sharing! Tastes gorgeous and I’m sure my family are going to love it too!
Thank you so much Abigail!