Chocolate and oranges are two of my favourite flavours, so I knew I had to try this Terry’s Chocolate Orange Sandwich Cake recipe. It turned out great! The cake is moist and chocolatey, and the topping of chocolate orange segments adds the wow factor. This would be the perfect dessert for any occasion! Try it for yourself and see what you think.
Terry’s chocolate orange is a classic Christmas treat. Each year, millions of people enjoy chocolatey, orange-flavoured candy. And what’s not to love? The combination of chocolate and orange is delicious and festive. But did you know that you can turn Terry’s chocolate orange into an amazing sandwich cake filled with chocolate buttercream? That’s right – with just a few simple ingredients, you can create a decadent dessert that will wow your family and friends. The best part is that it’s pretty easy to make. So if you’re looking for a show-stopping dessert this holiday season, give Terry’s chocolate orange sandwich cake a try!
Gluten-Free Terry’s Chocolate Orange Sandwich Cake
Make this cake into a wheat-free friendly cake by using gluten-free flour and adding a teaspoon of Xanthan Gum to the mix. You will not know the difference. They still taste amazing.
For 14 servings, you will need the following:
- 75 g Baking Spread
- 200 g Greek Yoghurt (Full Fat)
- 300 g Caster Sugar
- 175 g Self-Raising Flour
- 50 g Cocoa Powder (Sieved)
- 3 lrg Eggs
- 1 tsp Baking Powder
- 2 tbsp Milk
- 1½ tsp Orange Essence
Chocolate Butter Icing
- 75 g Soft Margarine or butter
- 261 g Icing Sugar
- 1½ tbsp Milk
- 3 tbsp Cocoa Powder (Sifted)
- 1 Terry’s Chocolate Orange (Separated into segments)
- ½ tsp Orange Essence
How to make a chocolate sandwich cake with Terry’s Chocolate Orange
Keep your cake covered and in a cool place for up to a week. Either use a cake tin, or a cake display stand with a lid to store it in.
The sponges on their own freeze really well. Cover in cling film and freeze for up to 3 months.
Terry’s Chocolate Orange Cake
- Preheat the oven to 180°c/160°c Fan/Gas 4. Grease and line the base of two 20cm sandwich tins.
- Add all the cake ingredients to a bowl and whisk until light and fluffy. Divide the mixture evenly between the tins and level the tops.
- Bake for about 26 minutes. Leave to cool in the tins for 10 minutes, then run a knife around the edges to free the sponges. Turn the cakes out and leave to cool on wire racks, then remove the baking paper.
- Add all the butter icing ingredients in a bowl and whiz together until everything is combined and smooth.
- Spread half of the mixture on one cake, taking it evenly to the edges. Sit the other cake on top and make a circle on top of the cake with the icing but not too near the edge. Arrange the chocolate orange segments on top of the buttercream and lightly push down onto the icing so they stay in place. Dust with icing sugar and cut into slices to serve.