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Chocolate Orange Loaf Cake

Chocolate Orange Loaf Cake

Yummy chocolate orange sponge with chocolate orange buttercream and chocolate orange pieces
Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 537kcal
Author thebakingexplorer


  • 2lb Loaf tin


For the sponge

  • 200 g Butter or baking spread softened, unsalted
  • 200 g Caster sugar (superfine sugar)
  • 2 tsp Orange extract
  • 4 Eggs large
  • 1 tbsp Milk
  • 175 g Self raising flour
  • 25 g Cocoa powder
  • ¼ tsp Baking powder
  • ½ a Terry's Chocolate Orange chopped up - optional

For the buttercream

  • 150 g Butter softened, unsalted
  • 275 g Icing sugar
  • 25 g Cocoa powder
  • 1 tsp Orange extract
  • 1-2 tbsp Milk

For decoration

  • ½ a Terry's Chocolate Orange
  • Orange sprinkles optional


  • Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
  • Mix together the butter and caster sugar, ideally using an electric mixer, until light and fluffy
  • Add the orange extract, eggs and milk and whisk in until smooth
  • Whisk in the flour, baking powder and cocoa powder until fully combined
  • Fold in the chopped up Terry's Chocolate Orange pieces
  • Pour the mixture into the loaf tin and bake for an hour, or until a thin skewer inserted in the centre comes out clean. Leave to cool fully
  • To make the buttercream, use an electric mixer for the best results. Mix together the butter, cocoa powder and icing sugar until they start to combine, then add the orange extract and milk and mix until smooth. You can add more milk if the buttercream is too stiff
  • Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula
  • Decorate with the remaining Terry's Chocolate Orange pieces and some sprinkles too if you like!
  • Store in an airtight container in a cool place and eat within 3 days



  • To make this recipe with plain or all purpose flour, you will need to add an additional 1 + ¾ tsp baking powder.
  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
  • I highly recommend weighing your ingredients out using digital kitchen scales and  measuring spoons for the best results.


Calories: 537kcal | Carbohydrates: 63g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 141mg | Sodium: 291mg | Potassium: 126mg | Fiber: 2g | Sugar: 47g | Vitamin A: 970IU | Calcium: 38mg | Iron: 1mg