One for chocolate orange fans. A Giant Chocolate Orange Cookie Cake made using a whole Terry's Chocolate Orange!
Bake a traditional chewy chocolate cookie recipe, flavoured with fresh orange and packed with Terry's Chocolate Orange pieces. Top with a chocolate orange flavoured buttercream, then decorate with extra chocolate orange segments.
Ingredients
- 150g butter (softened)
- 100g light soft brown (muscavado) sugar
- 90g golden caster sugar
- 1 large egg
- 1 egg yolk
- 1 large orange - zest and 1tbsp juice
- 200g plain flour
- 20g cocoa powder
- 1 tsp baking powder
- pinch of salt
- 1 Terry's Chocolate Orange - you'll need 15 segments (approx 120g) for the cake, and the remaining 5 (approx 40g) for the buttercream
- 10-15 orange Smarties to decorate (optional)
For the topping (optional)
- 100g butter (softened)
- 100g icing sugar
- 5 Terry's Chocolate Orange Segments
- Decorations of your choice - e.g mini chocolate orange segments, chocolate smarties or sprinkles
Directions
To bake the Chocolate Orange Cookie Cake:
- Heat the oven to 190 C/170 Fan/Gas 5.
- Grease and line a 22cm (8.5 inch) shallow loose bottom cake tin.
- Break the Terry's Chocolate Orange in to segments. Put 5 whole segments aside, chop the rest into 3 equal sized pieces each.
- In a large bowl, whisk together the butter and both sugars until fully incorporated.
- Add the egg, egg yolk, orange zest and 1 tbsp of orange juice. Lightly whisk again.
- Sift together the plain flour, cocoa powder, baking powder, and salt. Add this to the bowl about a third at a time, whisking well between each addition until the mixture takes on a cookie dough consistency.
- Fold the chopped orange chocolate pieces through the dough.
- Transfer the dough to the prepared cake tin. Use the back of a metal spoon to spread it evenly so the mixture reaches the sides of the tin. Hint: the consistency of the dough can make this a little tricky. A bit of patience and a gentle touch helps at this stage.
- If you're using the orange smarties, arrange these over the top of the dough.
- Bake in the oven for 20-22 minutes.
- Let the cookie cake cool in the tin slightly before carefully transferring to a wire rack to cool completely. I tend to leave the cake on the bottom of the cake tin to avoid breakages.
If decorating with the chocolate orange buttercream:
- In the meantime, make the chocolate orange buttercream topping.
- Break the remaining 5 Terry's Chocolate Orange segments in half.
- Place in a microwavable bowl, microwave on full power for 1 minute. Stir the chocolate to ensure it's completely melted.
- In a separate bowl, whisk together the butter and icing sugar until you have a light and fluffy buttercream. Pour in the melted chocolate, mix to fully incorporate.
- Spoon the orange chocolate buttercream into a piping bag with a small star nozzle attached.
- When the Chocolate Orange Cookie Cake is completely cooled, pipe small rounds of buttercream around the edge of the cake. Finish with extra mini chocolate orange segments, more orange smarties, or an alternative decoration of your choice.
Tips:
When you take the Chocolate Orange Cookie Cake out of the oven, it will feel slightly soft when pressed. The cake will firm up as it cools, therefore, don't be tempted to leave it in any longer than the time given to avoid a dry bake.
The cookie cake can be served without the orange chocolate buttercream topping and extra decorations, but I feel it adds to the overall look, texture and flavour of the finished bake.
Using the chocolate orange segments to flavour the buttercream results in quite a soft buttercream consistency, so use a more closed nozzle shape to gain more definition in the piping.
I've used Terry's Chocolate Orange Segsations to decorate the cake shown here. As there are various flavours and colours in the box, you could create a different look by adding some white or dark chocolate segments too. A bag of Terry's Chocolate Orange Mini's makes a good alternative.
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