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Recipe: Chocolate Orange Christmas Cake

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christmas
dessert
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Terry’s Chocolate Orange was always the epitome of Christmas as a child, for me. My mum wasn’t big on stockings, but there was always one of these nestled under the tree waiting for me on Christmas morning; the only day of the year I was allowed to have chocolate for breakfast. Taking a little flavour inspiration, this layer cake might not be one to shove under the tree, but is very much worthy of a place on the Christmas table.

You can view our film of the Chocolate Orange Christmas Cake in action, here.

Chocolate Orange Christmas Cake

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Preparation Time15 MINUTES

Cooking Time60 MINUTES

Resting Time40 MINUTES

Serves8

LevelHard


ingredients

For the candied orange slices:
200ml water
200g caster sugar
2 oranges, sliced into 3mm rounds

For the cake:
1 x quantity recipe Super Glam Party Cake

For the filling:
4-8 tbsp marmalade (heat if very firm, to make more spreadable)

For the chocolate buttercream icing:
190g salted butter, very soft
100g 70% dark chocolate, melted and cooled to warm
100g icing sugar
3 tbsp cocoa powder
pinch of sea salt

To decorate:
Chocolate curls
Edible gold glitter stars

1

Preheat the oven to 120c/100c fan. Simmer the water and the caster sugar in a medium pan for 2 minutes, by which time the sugar will have dissolved. Add the oranges to the syrup in the pan, toss to coat and simmer on a low heat for 8-10 minutes. Place the slices on a baking tray lined with silicone-coated baking parchment and into the oven for about 1 hour, or until dried out, then switch the oven off and leave to dry out in the oven.

2

Make two cakes as per instructions on Super Glam Party cake. You’ll be cutting them in half to layer.

3

Make the buttercream. Beat the butter with the salt in a freestanding mixer with the paddle fixture until very fluffy and white. Add the icing sugar gradually, beating to incorporate. Then pour in the chocolate, and add the cocoa powder. Beat until fluffy.

4

Once the cakes are cool, cut each one in half. Level them off if necessary. You want to use the flat base of the cakes as the top of the iced cake. To ice, place one of the 4 layers of cake on your serving plate, or a cake turn table. Dollop 1-2 tbsp of the marmalade on the base and using a palette knife, spread out evenly.

5

Place the next cake layer on top and repeat with the marmalade. Add the next, do the same again, and finally place the top layer on top. Do a large dollop of the buttercream icing on the top of the cake, and using a palette knife, slowly push the buttercream icing down the sides smoothing it out as you go with the flat side of the palette knife. Keep dolloping it on and smoothing the side. Do this roughly (this is the crumb layer, which will set the strays crumbs in place) and then place in the fridge for 30 minutes to set the buttercream icing.

6

After it is firm, pull it out of the fridge and repeat the icing process until you have a smooth, even finish. Dip the palette knife in boiling water, wipe dry and smooth down the sides if you want a perfect finish.

7

Place the remaining icing in a piping bag fitted with a 1cm nozzle. Place the cake on a cake stand or serving plate. Pipe little blobs of the icing all the way around the rim of the cake. Using a palette knife, or the back of a spoon, using a light stroke, lightly drag the palette into the centre of the cake all the way around.

8

Scatter the top of the cake with the chocolate curls and the edible glitter stars. Stick the candied orange segments to the sides, all the way around. Enjoy!

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Preparation Time15 MINUTES

Cooking Time60 MINUTES

Resting Time40 MINUTES

Serves8

LevelHard


ingredients

For the candied orange slices:
200ml water
200g caster sugar
2 oranges, sliced into 3mm rounds

For the cake:
1 x quantity recipe Super Glam Party Cake

For the filling:
4-8 tbsp marmalade (heat if very firm, to make more spreadable)

For the chocolate buttercream icing:
190g salted butter, very soft
100g 70% dark chocolate, melted and cooled to warm
100g icing sugar
3 tbsp cocoa powder
pinch of sea salt

To decorate:
Chocolate curls
Edible gold glitter stars

1

Preheat the oven to 120c/100c fan. Simmer the water and the caster sugar in a medium pan for 2 minutes, by which time the sugar will have dissolved. Add the oranges to the syrup in the pan, toss to coat and simmer on a low heat for 8-10 minutes. Place the slices on a baking tray lined with silicone-coated baking parchment and into the oven for about 1 hour, or until dried out, then switch the oven off and leave to dry out in the oven.

2

Make two cakes as per instructions on Super Glam Party cake. You’ll be cutting them in half to layer.

3

Make the buttercream. Beat the butter with the salt in a freestanding mixer with the paddle fixture until very fluffy and white. Add the icing sugar gradually, beating to incorporate. Then pour in the chocolate, and add the cocoa powder. Beat until fluffy.

4

Once the cakes are cool, cut each one in half. Level them off if necessary. You want to use the flat base of the cakes as the top of the iced cake. To ice, place one of the 4 layers of cake on your serving plate, or a cake turn table. Dollop 1-2 tbsp of the marmalade on the base and using a palette knife, spread out evenly.

5

Place the next cake layer on top and repeat with the marmalade. Add the next, do the same again, and finally place the top layer on top. Do a large dollop of the buttercream icing on the top of the cake, and using a palette knife, slowly push the buttercream icing down the sides smoothing it out as you go with the flat side of the palette knife. Keep dolloping it on and smoothing the side. Do this roughly (this is the crumb layer, which will set the strays crumbs in place) and then place in the fridge for 30 minutes to set the buttercream icing.

6

After it is firm, pull it out of the fridge and repeat the icing process until you have a smooth, even finish. Dip the palette knife in boiling water, wipe dry and smooth down the sides if you want a perfect finish.

7

Place the remaining icing in a piping bag fitted with a 1cm nozzle. Place the cake on a cake stand or serving plate. Pipe little blobs of the icing all the way around the rim of the cake. Using a palette knife, or the back of a spoon, using a light stroke, lightly drag the palette into the centre of the cake all the way around.

8

Scatter the top of the cake with the chocolate curls and the edible glitter stars. Stick the candied orange segments to the sides, all the way around. Enjoy!

SHOW MORE
SHOW LESS

Terry’s Chocolate Orange was always the epitome of Christmas as a child, for me. My mum wasn’t big on stockings, but there was always one of these nestled under the tree waiting for me on Christmas morning; the only day of the year I was allowed to have chocolate for breakfast. Taking a little flavour inspiration, this layer cake might not be one to shove under the tree, but is very much worthy of a place on the Christmas table.

You can view our film of the Chocolate Orange Christmas Cake in action, here.

Chocolate Orange Christmas Cake

1

Preheat the oven to 120c/100c fan. Simmer the water and the caster sugar in a medium pan for 2 minutes, by which time the sugar will have dissolved. Add the oranges to the syrup in the pan, toss to coat and simmer on a low heat for 8-10 minutes. Place the slices on a baking tray lined with silicone-coated baking parchment and into the oven for about 1 hour, or until dried out, then switch the oven off and leave to dry out in the oven.

2

Make two cakes as per instructions on Super Glam Party cake. You’ll be cutting them in half to layer.

3

Make the buttercream. Beat the butter with the salt in a freestanding mixer with the paddle fixture until very fluffy and white. Add the icing sugar gradually, beating to incorporate. Then pour in the chocolate, and add the cocoa powder. Beat until fluffy.

4

Once the cakes are cool, cut each one in half. Level them off if necessary. You want to use the flat base of the cakes as the top of the iced cake. To ice, place one of the 4 layers of cake on your serving plate, or a cake turn table. Dollop 1-2 tbsp of the marmalade on the base and using a palette knife, spread out evenly.

5

Place the next cake layer on top and repeat with the marmalade. Add the next, do the same again, and finally place the top layer on top. Do a large dollop of the buttercream icing on the top of the cake, and using a palette knife, slowly push the buttercream icing down the sides smoothing it out as you go with the flat side of the palette knife. Keep dolloping it on and smoothing the side. Do this roughly (this is the crumb layer, which will set the strays crumbs in place) and then place in the fridge for 30 minutes to set the buttercream icing.

6

After it is firm, pull it out of the fridge and repeat the icing process until you have a smooth, even finish. Dip the palette knife in boiling water, wipe dry and smooth down the sides if you want a perfect finish.

7

Place the remaining icing in a piping bag fitted with a 1cm nozzle. Place the cake on a cake stand or serving plate. Pipe little blobs of the icing all the way around the rim of the cake. Using a palette knife, or the back of a spoon, using a light stroke, lightly drag the palette into the centre of the cake all the way around.

8

Scatter the top of the cake with the chocolate curls and the edible glitter stars. Stick the candied orange segments to the sides, all the way around. Enjoy!

SHOW MORE
SHOW LESS
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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

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WRITTEN BY:
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Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

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RECIPE: Chocolate Orange Christmas Cake - Lakeland Blog 1 month ago

[…] the full delicious recipe at the Khoollect or watch the video, […]

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