Chocolate Orange Tray Bake Cake Recipe
A rich and moist Chocolate Orange Tray Bake Cake combining the zesty freshness of orange with deep cocoa flavors, topped with a luscious chocolate-orange icing and decorated with chocolate segments and sprinkles. Perfect for sharing at gatherings, this easy-to-make tray bake offers 16 generous servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Cake Batter
- 250 g Butter, softened (or baking spread)
- 250 g Caster sugar
- 1 Teaspoon Orange extract
- 1/2 Teaspoon Vanilla extract
- 4 Medium Eggs
- 210 g Self-raising flour
- 40 g Cocoa powder
- 3 Tablespoons Milk
- Zest of 1 Medium orange
Topping
- 100 g Terry's Chocolate Orange (for melting)
- 100 g Butter, softened
- 100 g Icing sugar
- 10 g Cocoa powder
- 1-2 Tablespoons Milk
- 16 Terry's chocolate orange segments
- Handful Orange sprinkles and/or fresh orange zest
Instructions
- Preheat the oven: Preheat your oven to 180°C (160°C fan) and line an 8x10-inch baking tin with baking paper to prepare it for the cake batter.
- Cream butter and sugar: In a large bowl, cream the softened butter and caster sugar together until light and fluffy. Stir in the orange extract and vanilla extract to infuse the batter with flavor.
- Mix ingredients: Gradually add the eggs, self-raising flour, cocoa powder, and milk a little at a time, mixing thoroughly until a smooth, thick batter forms. Finally, fold in the orange zest for an extra citrus kick.
- Bake the cake: Spread the batter evenly in the prepared tin. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes, then carefully flip it out onto a wire rack to cool completely before adding the topping.
- Melt chocolate: Gently melt 100g of Terry's Chocolate Orange and set aside to cool completely until it is no longer warm to the touch.
- Prepare the topping: In a medium bowl, mix softened butter, icing sugar, and cocoa powder until smooth. Add 1-2 tablespoons of milk as needed to loosen the consistency, then stir in the cooled melted chocolate.
- Apply topping and decorate: Spread the chocolate-orange icing evenly over the cooled cake. Arrange the Terry's chocolate orange segments on top and sprinkle with orange sprinkles and/or fresh orange zest for decoration.
- Serve: Cut the tray bake into 16 slices and enjoy this delightful chocolate orange treat.
Notes
- You can substitute orange extract with freshly squeezed orange juice for a more natural flavor, though it may slightly alter the texture.
- For best results, soften the butter at room temperature before creaming.
- Ensure the melted chocolate is cooled properly before mixing into the icing to avoid melting the butter and ruining the texture.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well; wrap slices individually for easy thawing and serving.
