I love Terry’s Chocolate Orange. I get it as a stocking filler at Christmas. I got it for Valentine’s Day once. I love it so much that I was determined to make a cake that captured that delicious flavour.
I recently needed to make two cakes for an occasion at work. As always, I made my Zesty Lemon Drizzle Cake but I wanted to try something new for the second cake. With that, this delicious marble cake was born and I am over the moon with the result. It will certainly be a cake that gets made again and again.
Hope you enjoy!
6oz butter, softened
6oz caster sugar
Zest of an orange
1/2 tsp orange essence
8oz self-raising flour
2 tbsp milk
1 tbsp cocoa powder
1 tsp instant coffee
Juice of 1/2 orange
4 tbsp granulated sugar
50g orange flavoured chocolate
Grease and line a 2lb loaf tin. Preheat the oven to 180C.
Cream the butter, sugar and orange zest until light and fluffy.
Beat in the eggs and orange essence.
Sift and fold in the flour.
Transfer half of the cake batter to another bowl and beat in the milk and cocoa powder.
Dissolve the coffee in a tbsp of hot water and beat into the chocolate mixture.
Spoon the two mixtures into the prepared loaf tin at random. Use a skewer to marble the two colours togethers and tap the bottom of the tin on the side of the kitchen counter to remove air pockets. Bake in the preheated oven for 50-60 minutes.
When the cake has cooked, remove from the oven and use a skewer to pierce holes over the top of the cake, being carefully not to push the skewer through the bottom of the cake.
Make the drizzle by heating the granualed sugar and orange juice until the sugar has dissolved. Pour over the warm cake, remove the cake from the tin and set aside to cool.
One the cake has cooled, melt the chocolate and drizzle over the top of the cake.