Baking a Terry’s Chocolate Marble Loaf Cake

Merry Christmas everyone! This week I am sharing with you a special Christmas themed loaf cake. The inspiration came as I received a Terry’s chocolate orange as a gift and I thought what better way to use it than create a fun new loaf cake recipe. One of my housemates has also been hinting for me to make one as this is his favourite chocolate ever. I don’t know about you, but in the UK I see a lot of chocolate orange flavours flying around. And we certainly see a lot of Terry’s chocolate Orange boxes given as gifts during the season. So it could be a nice change for a lot of you to try something new with this delicious treat. This cake packs a chocolate punch and the flavours act perfectly together. The sponge is sturdy enough to take the balance of the heavy topping. It is a real treat, but this can only be expected at Christmas time.

I decided to try out another first for my blog too, by making a marble loaf cake. I thought this was the perfect way to combine the two flavours of chocolate and orange throughout the sponge. The brown swirls are formed with cocoa and milk, then the white has orange juice and orange zest.

The cake is then topped with an orange flavoured buttercream in order to hold the terry’s chocolate orange segments in place. It is very important to keep the Terry’s chocolate orange refrigerated right up until the last minute, it is harder to place them neatly when the chocolate is at room temperature, as your fingers can melt them and it can be quite messy. I layered the segments individually on top to create a pattern.

Optionally, you can decorate with a drizzle of white chocolate too. This really makes the cake look christmasy and gives a slight contrast to the pattern. I then added a sprinkle of orange zest on top of the white chocolate. You may feel a bit of a chocolate overload at this point, so don’t feel obliged.

I am sorry this post is after christmas! I ideally wanted to upload this before, but the hustle and bustle got to me and I didn’t have a spare second. This cake is great any time of year of course. 


  •  225g very soft unsalted butter, plus extra for greasing
  • 225g caster sugar 
  • 225g self-raising flour 
  • 4 large eggs beaten
  •  2 tbsp milk 
  • 3 tbsp cocoa powder sifted 
  • 1 large orange (zest and 1 tbsp of juice) 


  •  110g very soft unsalted butter 
  • 170g icing sugar 
  • 55g cocoa powder 
  • 1 orange (2-3 tbsp orange juice and the zest) 
  • 1 1/2 Terry’s chocolate orange balls, segments separated 
  • 100g white chocolate melted.


  • Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. 
  • Beat the butter, sugar, eggs and flour together in a large bowl with an free-standing mixer or electric hand whisk. 
  • Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other. 
  • Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t overmix or you won’t see the pattern. Smooth the surface with a pallet knife lightly. 
  • Bake the cake for 45-50 mins until golden and risen, or until a skewer comes out clean. 
  • Leave the cake in the tin to cool for 20 minutes, then turn out.
  •  When the cake is completely cool, begin making the buttercream. Beat the butter in a large bowl until soft, then gradually sift in the icing sugar. Stir in the orange juice to loosen the icing a bit until you reach the desired consistency. 
  • Spread the icing no top of the loaf cake, creating a relatively thick layer. Then add the chocolate orange segments to form a pattern on top. 
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