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Easy Terry’s Chocolate Orange Sponge Cake

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 decorated sponge cake with chocolate buttercream

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.

chocolate sandwich cake with terrys chocolate orange segments on top

Ingredients

For 14 servings, you will need the following:

Sponge

  • 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

What you’ll love about this recipe:


  • FREEZER FRIENDLY – Make the sponges in advance and freeze them. Then defrost and decorate when needed.
  • CUPCAKES – Use the sponge mixture to make cupcakes if you don’t want a full-size cake.
  • MORE LAYERS – Make the cake tall by adding more layers. Double the ingredients to make two extra sponges. Make sure you add cake dowels for extra support.

How to make a chocolate sandwich cake with Terry’s Chocolate Orange

  • 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 them to cool on wire racks, then remove the baking paper.
  • Add all the butter icing ingredients to a bowl and whiz together until everything is 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.

Storage

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 decorated sponge cake with chocolate buttercream

Terry’s Chocolate Orange Cake

Rachel
A moist indulgent chocolate cake sandwiched together and topped with Terry's Chocolate Orange
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Afternoon Tea, Dessert
Cuisine British
Servings 14
Calories 311 kcal

Ingredients
  

  • 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
  • tsp Orange Essence

Chocolate Butter Icing

  • 75 g Soft Margarine
  • 261 g Icing Sugar
  • tbsp Milk
  • 3 tbsp Cocoa Powder (Sifted)
  • 1 Terry's Chocolate Orange (Separated into segments)
  • ½ tsp Orange Essence

Instructions
 

  • 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.
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Nutrition

Calories: 311kcalCarbohydrates: 54gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 141mgPotassium: 100mgFiber: 2gSugar: 42gVitamin A: 399IUVitamin C: 0.02mgCalcium: 50mgIron: 1mg
Keyword cacoa, greek yoghurt
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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