Search this blog

Home About Contact

Chocolate Orange Drizzle Loaf Cake  

Chocolate Orange Drizzle Loaf Cake


For The cake
175g (6 oz) softened butter
175g (6 oz) caster (super fine) sugar
3 large eggs, at room temperature
Finely grated zest of 2 oranges
175g (6 oz) self-raising flour, sifted
2 tbsp milk
For The Orange Syrup
Juice of 1 orange
100g (4 oz) granulated sugar
For The Topping
50g (2 oz) dark chocolate or milk chocolate – your choice
Sprinkles of choice (optional)

You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.


Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

In a mixing bowl, add the butter and sugar and beat together until light and fluffy in appearance. Add the eggs, one at a time, and beat well until fully incorporated. Add the orange zest, flour and milk and fold in gently with a spatula or large metal spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven on middle shelf 35 -45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. When cool make little holes in the cake with a skewer, (this is important for pouring the syrup onto the cake to ensure the syrup soaks in fully.)

For The Orange Syrup

Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for a couple of minutes. Pour over the top of the cake. When all the juice has soaked in, carefully remove the cake from the tin.

For The Topping

Melt the chocolate by placing a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, pour over the top of the cake. Either smooth the top over with a spatula or make a little pattern with the prongs of a fork. Add sprinkles if desired, leave chocolate to set before cutting into the cake.

Happy Baking!

What next?

You can also bookmark this post using your favorite bookmarking service:

Related Posts by Categories

13 comments: to “ Chocolate Orange Drizzle Loaf Cake

  • Anonymous
    5 June 2009 at 04:38  


    We have just added your latest post "Chocolate Orange Drizzle Loaf Cake" to our Food Directory . You can check the inclusion of the post here . We are delighted to invite you to submit all your future posts to the directory for getting a huge base of visitors to your website and gaining a valuable backlink to your site.

    Warm Regards Team

  • Pari
    8 June 2009 at 11:06  

    Hi! It looks heavenly and I am sure will taste too. I am new to the world of food blogging and will like to be a part of ur monthly challenge . Is there any procedure I need to follow to become a member?

  • ♥Rosie♥
    9 June 2009 at 18:18  

    Thanks Ria :0)

    Marshall thanks for the add it's always great to get S&SB Blog out on the net to new bakers and seasoned bakers.

    Hi Pari, I'll send you an email sweetie with all info you requested.

    Best wishes Rosie x

  • Sindhura
    25 June 2009 at 09:11  

    Cake looks great!!All your pics are very tempting with easy to follow recipes!!
    Great job
    Drop in sometime to my place

  • ♥Rosie♥
    25 June 2009 at 11:16  

    Thanks Chaitra for calling by and I hope we can tempt you to bake with us sometime too :0)

    Best wishes Rosie x

  • Unknown
    30 June 2009 at 02:50  

    Just perfect for cup of tea, Rosie. Lovely and moist it looks.

  • ♥Rosie♥
    30 June 2009 at 10:33  

    Thanks Arfi and you are so right a slice of this cake and a cup of tea, I'll join in with you now teehee :-9

    Best wishes Rosie x

  • Arundathi
    30 June 2009 at 12:33  

    Rosie - just made this and it was absolutely delicious!! :P we loved it. most of it was gone in about 45 minutes. the only thing was that it was very thin and flat - nothing like your pictures. Was the cake supposed to rise? I didn't expect it to without baking soda - or maybe my loaf pan was too big!

    Anyways, it was just delicious! Thank you!

  • ♥Rosie♥
    30 June 2009 at 15:46  

    Hi Arundathi, oh I am pleased you liked the flavours of this cake :0) Let me see if I can help with the problem of the cake not rising for you.

    Yes, the cake should have risen in the tin on baking. self-raising flour has the raising agents already in the flour and when you “cream” the butter & sugar together this beats in air, which in turn helps a bake rise. Over beating of the mixture can have the adverse effect and loose the valuable air.

    If the oven door is opened earlier than three quarters of the way through of baking, this can also have the adverse effect of sinking the sponge cake.

    I suspect here if your loaf pan were larger, this I would tend to think would be the problem. It has forced the mixture to expand sideways and not upwards as much as it should have. You would require extra batter (sponge) mixture to solve this problem using a larger loaf pan.

    Depending on how much larger your loaf pan was I would tend the batter (sponge) to come three quarters up to the top of the pan before baking, leaving a quarter for the batter (sponge) to rise while baking.

    Best wishes Rosie x

  • Unknown
    1 July 2009 at 10:50  

    Hi just now I came to know about this sweet event and I want join u people. So what I have to do can you please let me know. This chocolate orange drizzle loaf mmmm its just amazing and I am going to try it now

  • Sweet and Simple Bakes
    1 July 2009 at 11:27  

    A warm welcome rekhas kitchen to Sweet & Simple Bakes. I am giving you an URL link that will give you all the information regarding joining us. It is very simple I promise and we look forward to you joining us here :0)

    URL for information:-

    Best wishes Rosie x

  • Arundathi
    2 July 2009 at 04:50  

    Thanks Rosie for your answers. Yup, I think it was definitely the size of the loaf pan - oh well. it was delicious nonetheless. Thanks