Emma Langford’s Orange Jaffa Chocolate Drizzle Cake

Orange Jaffa Chocolate Drizzle Cake served on a black cake dish
  • 12 servings
  • 1 hour plus cooling time to prepare
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  • For the Sponge
  • 225g golden caster sugar
  • 225g unsalted butter, at room temperature
  • 4 large eggs
  • 2 oranges, zest & juice
  • 225g self raising flour
  • 1.5tsp baking powder
  • 25g cornflour
  • Orange Sugar Syrup
  • 50g granulated sugar
  • 55ml boiling water
  • 1 orange, juice and zest
  • For the Buttercream
  • 175g dark chocolate (70% or more)
  • 225g unsalted butter at room temperature
  • 250g icing sugar, sifted
  • 1tsp vanilla extract
  • 1 orange, zest and juice
  • To Decorate
  • Orange zest
  • Edible sparkles or glitter


This is the zestiest, most decadent chocolate orange cake from our Poulton store colleague Emma Langford, it’s guaranteed to raise a smile over the party table!

For the Sponge

  1. Pre-heat the oven to 180°c / 350°f / gas mark 4. Grease and line a deep, loose bottomed 20cm / 8″ cake tin.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat in the eggs one at a time, adding a little flour with each if needed (taken from the amount for the recipe).
  4. Stir in the zest and orange juice.
  5. Sieve together the flour, cornflour and baking powder and fold into the mixture with a metal spoon.
  6. Pour into the prepared tin and bake for 25 minutes or so until golden and the cake springs back when gently pressed. If you’re unsure, insert a skewer into the cake and if it comes out clean it’s done.
  7. Allow to cool in the tin for just a few minutes, then carefully remove, peel off any baking paper and pop onto a wire rack to finish cooling.
  8. While the cake is still warm, pour over the prepared orange syrup and allow to cool completely before decorating.

For the Orange Syrup – prepare while the cake is baking

  1. Put all of the ingredients into a saucepan over a medium heat, stir to combine.
  2. Bring to the boil and cook until the sugar dissolves, stirring occasionally, then remove from the heat.

For the Chocolate Orange Buttercream

  1. Melt the chocolate and set aside to cool a little.
  2. Beat the butter until light and fluffy, then beat in the icing sugar (start off with a spoon so you don’t end up in a cloud of sugar!).
  3. Beat in the vanilla extract, orange juice and zest and finally the cooled melted chocolate.

To Assemble

  1. Slice the cold cake in half horizontally.
  2. Use half of the buttercream to sandwich the cake together.
  3. Pipe the rest on top and get zesty – decorate with orange zest, sparkles or anything else that you wish!