Chocolate Orange Loaf Cake
Rich, moist, and full of flavour, this Chocolate Orange Loaf Cake is the ultimate teatime treat. Made in a 2lb loaf tin, it bakes up into a lovely deep cake with a tender crumb and plenty of citrusy sweetness balanced with rich cocoa. Perfect for snacking, sharing, or even dressing up with a drizzle of chocolate ganache.
Chocolate orange is a festive favourite in our house. This loaf cake is a great way to enjoy the flavours of chocolate and orange in a different way. It feels a little bit indulgent with the rich chocolate ganache topping, but still light enough to enjoy with a cup of tea.
Why You’ll Love This Recipe
- Deep, soft loaf cake – rises beautifully in a 2lb loaf tin.
- Classic flavour combo – rich cocoa and zesty orange.
- Simple to make – no fancy equipment needed.
- Perfect for everyday baking, or as a holiday treat.
Ingredients Breakdown
- Plain flour (all-purpose flour) – gives structure to the loaf.
- Cocoa powder – unsweetened, for that deep chocolate flavour.
- Baking powder and baking soda – a mix ensures the cake rises well and has a light crumb.
- Salt – enhances the chocolate flavour.
- Unsalted butter – for richness and a soft crumb. You can totally use Stork or similar though.
- Caster sugar (granulated sugar) – keeps the loaf sweet with a fine texture.
- Eggs – 3 large UK eggs (or 4 medium US) to bind and add richness.
- Whole milk – keeps the crumb tender and moist.
- Orange zest + juice – the star flavour, adding citrus brightness.
- Dark chocolate chips – optional, for little bursts of melty chocolate. You could also use bits of Terry’s Chocolate Orange, if you have one you want to use.
How to Make This Recipe
- Prep the tin – Preheat oven to 175°C (350°F). Grease and line a 2lb loaf tin with baking parchment.
- Mix dry ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar – In a large mixing bowl, beat the butter and sugar until pale and fluffy.
- Add eggs – Beat in the eggs one at a time, mixing well after each addition. Stir in the orange zest.
- Combine – Add half the dry ingredients, then the milk and orange juice, then the remaining dry mix. Stir until just combined.
- Add chocolate chips (if using) – Fold gently into the batter.
- Bake – Pour into the prepared tin and bake for 55–65 minutes, until a skewer inserted comes out clean.
- Cool – Leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Decorate – I like to smooth a layer of ganache on the top (to hide the cracks) and then pipe some ganache swirls. Top with a few pieces of Chocolate Orange and a quick sprinkle of orange zest.
Tips for Success
- Don’t overmix once the flour is added – it keeps the crumb soft.
- Use freshly squeezed orange juice for the best flavour.
- If the cake browns too quickly on top, tent with foil for the last 15 minutes of baking.
FAQ
Can I freeze this cake?
Yes, wrap slices tightly in clingfilm and freeze for up to 3 months.
Can I use self-raising flour?
Yes, replace the flour and baking powder with self-raising, but still add the baking soda.
Can I make this without chocolate chips?
Absolutely – the loaf is delicious with just cocoa and orange.
Chocolate Orange Loaf Cake
A rich and moist loaf cake made with cocoa and fresh orange zest, baked in a 2lb tin for the perfect deep cake.
Equipment
- Mixing Bowls
- Greaseproof Paper
- Small saucepan
- Palette Knife
Ingredients
For the cake:
- 200 grams plain flour 1 ½ cups all-purpose flour
- 50 grams cocoa powder ½ cup
- 1 ½ teaspoon baking powder 1 ½ tsp
- ½ teaspoon baking soda ½ tsp
- ¼ teaspoon salt ¼ tsp
- 175 grams unsalted butter, softened ¾ cup + 2 tbsp
- 200 grams caster sugar 1 cup granulated sugar
- 3 large eggs UK 4 medium eggs (US)
- 120 mililitres whole milk ½ cup
- Zest of 2 oranges
- 60 mililitres fresh orange juice ¼ cup
- 100 grams dark chocolate chips optional (½ cup)
For the ganache topping:
- 150 grams dark chocolate about 5 oz, finely chopped
- 150 mililitres double cream ⅔ cup heavy cream
- Zest of 1 orange
- 2 tablespoons orange juice freshly squeezed
- 10 pieces of Terry's Chocolate Orange
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 2lb loaf tin.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, then stir in orange zest.
- Add half the dry mix, then the milk and orange juice, then the remaining dry mix. Stir until just combined.
- Fold in chocolate chips if using.
- Spoon batter into tin, level the top, and bake 55–65 minutes, until a skewer comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
- Make the ganache.
- Place the cream in a small saucepan and heat gently until just steaming (don’t let it boil).
- Put the chopped chocolate in a heatproof bowl. Pour the hot cream over and let sit for 2 minutes.
- Stir slowly until the chocolate melts and the mixture becomes glossy.
- Stir in the orange zest and orange juice.
- Let it sit for 10–15 minutes until it thickens enough to spread or drizzle over the cooled loaf. You want it to be the consistency of peanut butter, soft and spreadable but holds it's shape.
- Spread a layer of ganache on top of the cooled cake with a palette knife. Pipe swirls of ganache, and top with orange zest and Terry's Chocolate Orange pieces. Enjoy!
