Terry's Chocolate Orange Drip Cake!
A four-layer terry's chocolate orange drip cake with chocolate orange sponges, buttercream, drip and more!
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Servings: 18 People
Ingredients
Cake
- 500 g unsalted butter (or baking spread)
- 500 g light brown soft sugar
- 9-10 medium eggs
- 400 g self raising flour
- 100 g cocoa powder
- 2 tsp orange extract (or zest of 2 oranges)
Buttercream
- 450 g unsalted butter (room temp)
- 900 g icing sugar
- 300 g terry's chocolate orange (melted)
Ganache
- 75 g dark chocolate
- 75 g milk chocolate
- 150 ml double cream
Decoration
- terry's chocolate orange
- sprinkles
Instructions
Cake
- Preheat your oven to 170C/150 Fan, and line two 8"/20cm cake tins with baking parchment.
- In a stand mixer, or a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy.
- Add in the eggs, self raising flour, cocoa powder and orange extract and beat again until combined well.
- Split the mixture between the two tins.
- Bake the cakes in the oven for 50-60 minutes, or until baked through - check with a skewer to make sure they're done!
- Leave the cakes to cool in the tins for 10 minutes, and then take out and leave to cool fully on a wire rack!
Buttercream
- Beat the unsalted butter on its own for minute or two, to soften it and loosen it.
- Add in the icing sugar and beat well until smooth and fluffy.
- Finally, add in the melted terry's chocolate orange and beat again until smooth.
Decoration
- Split the two cakes into four layers in total.
- Put the first cake onto a cake board of plate. Add a little buttercream and spread. Repeat with the second and third sponges. Add the final sponge on top.
- Using a small amount of buttercream, spread and smooth around the cake sides and top for a crumb coat and add to the fridge for at least 30 minutes.
- Once set, add more buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream.
- Once finished, put the cake in the fridge again for at least 30 minutes.
Ganache
- Add the dark chocolate, milk chocolate and double cream to a bowl, and microwave until smooth.
- Using a small piping bag or a teaspoon, drip the ganache down the sides of the cake.
- Set the cake in the fridge again for 30 minutes!
- Finish the cake off by piping on any leftover buttercream, and adding any sprinkles and terry's chocolate orange segments!
Notes
- This cake lasts for 3-4 days at room temperature!
- In this recipe I used:
- You can use half of the recipe to make a two-layer cake - half the sponge recipe, and half the buttercream!