CHOCOLATE ORANGE LOAF CAKE

INGREDIENT TIPS & EQUIPMENT INFORMATION
Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.

For the best flavour, make sure to use a good quality orange extract and not an essence. If you can’t get hold of orange extract, you can use the zest of two oranges in the sponge. You can’t replace it with anything in the buttercream unfortunately, orange juice will Orange juice is not strong enough to get orange flavour in the buttercream, you would have to use a lot and it could make the buttercream sloppy. What I would suggest instead is mixing 100g melted chocolate orange into the buttercream, then adding 1 – 2 tbsp milk to loosen it if it’s too thick.
You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
For easy lining of the tin, use a loaf cake tin liner*.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

HOW TO MAKE CHOCOLATE ORANGE LOAF CAKE

To make the sponge, mix the butter and sugar together, then whisk in orange extract, eggs and milk. Then add self raising flour and cocoa powder, and whisk in. Finally fold in half a chopped up Terry’s Chocolate Orange.