chocolate orange

An easy to bake chocolate orange sponge filled with chocolate orange buttercream and topped with slices of Terry’s Chocolate Orange.

Chocolate Orange Cake

self-raising flour

g milk chocolate

g cocoa powder

sugar

margarine

eggs

1½ tsp orange extract

tsp milk

250 g butter (soft at room temperature)

250 g icing sugar

½ tsp orange extract

milk

Chocolate Orange

Orange Sprinkles (Optional)

Pre-heat your oven to 160°C/140°C fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners.

Melt your milk chocolate (100g) - You can either melt it in the microwave (heat for 30 seconds, stir and then heat for a further 30 seconds. Repeat until the chocolate has melted), over a bain marie, or in a saucepan over a very low heat. Set the chocolate aside to cool.

Put all of the other cake ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 230g margarine or butter, 4 large eggs, 1½ tsp orange extract and 2 tsp milk). Beat together (either using an electric mixer on a low speed or by hand) until the ingredients are combined. Add the melted chocolate and mix in (again at a low speed) until combined.

Split the cake mixture between the two tins. Smooth the mixture using a palette knife or the back of a spoon. Bake for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.

Once the cakes are cooked, remove them from the oven and leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a cooling rack to cool completely.

Melt your milk chocolate (150g) and set aside to cool - It is essential that the chocolate has cooled before it is combined with the other ingredients so it doesn't melt the butter.

Beat the butter (250g) until soft - This can either be done with an electric mixer at a low speed or by hand. Add the icing sugar (250g), cocoa powder (40g) and orange extract (½ tsp) and beat together on a low speed until combined. 

Slowly add the melted milk chocolate and beat until combined. Your buttercream needs to be a spreadable consistency. If it is a little too thick, beat in a little milk (no more than 1 tsp at a time) until it reaches your desired consistency.

While the cake is cooling, make the chocolate orange buttercream

Place the bottom layer of your chocolate orange sponge onto your serving dish. Spread about ⅓ of the chocolate orange buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).

Add the top layer of sponge. Again spread ⅓ of the chocolate orange buttercream on top.

Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM 1B nozzle). Pipe 12 swirls of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.

Place a slice of Chocolate Orange on top of each buttercream swirl and then add some orange sprinkles. If you don&#x27;t fancy piping, simply split the buttercream evenly between the middle and top of the cake and arrange the Chocolate Orange slices around the edge.

Build the cake

Wow family and friends with this chocolate orange brownie tart. With a crumbly pastry base, it's a deliciously decadent dessert course or anytime treat

Chocolate orange brownie tart

pack ready-made shortcrust pastry

dark chocolate, chopped

butter, cubed

golden caster sugar

light brown soft sugar

plain flour

orange,

Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.

While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.

Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.

Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.

Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.

Make a dessert that's the talk of the Christmas table with this creamy, rich chocolate orange cheesecake

Chocolate orange baked cheesecake

gingernuts

unsalted butter, melted

orange, zested

orange (optional)

full-fat soft cheese

eggs,

double cream

dark chocolate (at least 70% cocoa

oranges, zested

For the filling, take the soft cheese, eggs and double cream out of the fridge to come to room temperature 1 hr before you begin. Heat the oven to 180C/160C fan/gas 4 and line the base of a 23cm springform cake tin with baking parchment: unclip the ring, lay the parchment over the base and clip the ring back. This will ensure there is no lip on the bottom of the finished cheesecake.

Tip the gingernuts into a food processor and blitz to a fine crumb. Add the melted butter and orange zest, then blitz briefly until the crumbs are coated. Tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Bake for 10-15 mins until the base is slightly crisped up.

Beat the soft cheese and light brown sugar together until creamy using an electric whisk. Whisk in the whole eggs, the egg yolks and cream until smooth. Tip the dark chocolate into a heatproof bowl and melt in the microwave in 20-second bursts, or do this in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Leave to cool until warm to the touch. Slowly pour the melted chocolate over the soft cheese mixture, whisking continuously until combined. Stir in the orange zest, reserving the oranges.

Tightly wrap the bottom of the cake tin in foil to prevent leaking, then sit it in a deep roasting tin. Pour the cheesecake filling over the biscuit base. Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr-1 hr 15 mins until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).

Put the cake tin on a wire rack, then run a small, sharp knife around the edge to loosen. Remove the foil and leave to cool completely in the tin, then chill for at least 6 hrs in the fridge before removing to a plate. Segment the reserved oranges, avoiding the pith, and use these to decorate the top along with a grating of dark chocolate and candied orange slices, if you like. Will keep covered in the fridge for up to three days.

Christmas flavours don&#039;t come much more authentic than chocolate and orange. This delightful combination is put to perfect use in this delicious cocktail.

Chocolate Orange cocktail recipe

milliliters Vodka

Orange juice

milliliters Creme De Cacao

Orange Syrup

Teaspoon Sugar Syrup

If you’re all about that chocolate-orange combo and want to make a dessert that looks fancy but is secretly super easy, this Vegan Dark Chocolate Orange Mousse Cake is for you! You can have this no-bake gluten-free treat ready in a couple of hours, and it’s guaranteed to impress.

No-Bake Vegan Chocolate Orange Mousse Cake with Crunchy Oats

Medjool dates (pitted)

cocoa powder

rolled oats (100 grams)

pistachio nutes (shelled) (about 25 grams)

walnuts (about 25 grams)

orange juice

cashew nuts (150 grams)

coconut milk

agave syrup

coconut oil

chocolate

oat milk

orange

Soak the cashews – Place the cashew nuts in water for at least 20 minutes or soak them overnight for a creamier texture.

Prepare the dates – Remove the pits from the Medjool dates. If they were refrigerated, soak them in warm water for 10 minutes, then drain and squeeze out any excess moisture.

Prepare the orange – Grate the orange rind finely and juice half the orange (about 5 tablespoons).

In a food processor, blend the oats, pitted dates, mixed nuts, 2 tablespoons of cacao powder, and the fresh orange juice until you get a sticky, slightly crumbly mixture.

Line the bottom of a non-stick cake tin with parchment paper or lightly grease a silicone mold.

Scoop in the base mixture and press it down firmly with a wooden spoon or the back of a spoon.

Open the refrigerated coconut milk and scoop out the thick coconut cream. Dont prepeare until ready to use.

Drain the soaked cashews and pat them dry with a paper towel to remove excess moisture.

In a high-speed blender or food processor, combine the cashews, coconut cream, agave syrup, the remaining cacao powder, and coconut oil and blend at full speed for at least a minute until smooth.

Pour the mousse mixture over the base, spreading it evenly.

Place the cake tin in the freezer for at least two hours (or longer for a firmer texture).

Break the chocolate into small pieces for faster melting.

Add the vegetable milk and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Immediately pour the melted chocolate over the frozen mousse layer, spreading it evenly.

Serve immediately or refrigerate until ready to enjoy.

https://www.youtube.com/watch?v=iShfmf6Nyfs

If you’re a fan of chocolate and orange and want to whip up a show-stopping dessert in just a couple of hours, this Vegan Dark Chocolate Orange Mousse Cake is perfect for you! Not only 💯 plant-based, it's gluten-free, refined sugar-free, and No-Bake.

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 An easy and delicious no-bake Easter chocolate orange cheesecake with a biscuit base, chocolate orange cheesecake filling, and more! 

Easter Chocolate Orange Cheesecake!

300 g digestives

unsalted butter ((melted))

300 g Terry's chocolate orange

500 g full fat soft cream cheese

300 ml double cream

75 g icing sugar

150 ml double cream

tbsp Icing sugar

150 g Terry's chocolate orange mini eggs

Sprinkles/grated chocolate

Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the melted butter, and mix until it is combined well. 

Tip into a 8″/20cm deep springform tin and press down firmly.

Biscuit Base

Melt the chocolate orange until smooth. I do this in the microwave! Leave to cool for at least five minutes.

Mix together the full fat soft cream cheese and icing sugar until smooth.

Add the cooled melted chocolate and whisk again.

Finally, add the liquid double cream and whisk the mixture until thick. Alternatively, whisk the cream until thick and fold through the cream cheese mixture.

Spread the mixture onto the biscuit base, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight to set.

Cheesecake Filling

Whip together the double cream and icing sugar together until it is thick and you can pipe it. 

Pipe the whipped cream onto the cheesecake, and top with some whole and crushed chocolate orange mini eggs - and some grated chocolate and sprinkles.

Decoration

Hi Jane, I absolutely love your recipes and have followed a lot of them :) However with the last couple of cheesecakes I've made, the biscuits have come out soggy, do you have any advice? Thanks :) x

Hi Jane are you going to be doing anymore videos on YouTube, I’ve learnt a lot watching them, I love these little tutorials. Please please please do some more xx

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The most viewed chocolate orange recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine