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Chocolate Orange Traybake Cake

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🍊 Chocolate Orange Traybake Cake

A rich, moist chocolate-orange sponge topped with silky chocolate buttercream, chocolate-orange pieces, and fresh orange zest. Perfect for afternoon tea, birthdays, or whenever you’re craving something indulgent!

Ingredients

For the chocolate-orange sponge

  • 200 g (1 cup) unsalted butter, softened
  • 200 g (1 cup) caster/superfine sugar
  • 4 large eggs
  • 175 g (1½ cups) self-rising flour
  • 25 g (¼ cup) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • Zest of 1 large orange
  • 2 tablespoons fresh orange juice
  • 2 tablespoons milk
  • 100 g (3½ oz) chocolate orange, melted

For the chocolate buttercream

  • 150 g (⅔ cup) unsalted butter, softened
  • 250 g (2 cups) powdered/icing sugar
  • 30 g (⅓ cup) unsweetened cocoa powder
  • 2–3 tablespoons milk
  • 100 g (3½ oz) chocolate orange, melted and cooled slightly
  • 1 teaspoon orange zest

For decorating

  • 100–150 g (3½–5 oz) chocolate-orange segments
  • Fresh orange zest
  • Optional: thin orange slices or candied orange peel

Method

  1. Prepare the oven: Heat oven to 180°C/350°F (160°C fan). Grease and line a roughly 9 × 13-inch (23 × 33 cm) traybake tin.
  2. Make the batter: Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
  3. Sift in the flour, cocoa powder, and baking powder. Add the orange zest, orange juice, milk, and melted chocolate orange. Fold until just combined.
  4. Bake: Spread the batter evenly in the prepared tin. Bake for approximately 25–30 minutes, or until a skewer inserted into the center comes out clean.
  5. Allow the cake to cool completely in the tin before decorating.
  6. Make the buttercream: Beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder. Mix in the milk, then add the melted, slightly cooled chocolate and orange zest. Beat until smooth and fluffy.
  7. Decorate: Spread the buttercream over the cooled cake. Arrange the chocolate-orange segments on top and finish with plenty of fresh orange zest.
  8. Slice and serve: For neat slices, chill the cake for about 20–30 minutes before cutting.

Tip: For an extra-intense orange flavor, add a few drops of orange extract to the sponge or buttercream. 🍊🍫

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