This chocolate chip orange drizzle cake is light, zesty and delicious! It’s so easy to whip up for an afternoon treat. A must try for chocolate orange fans!
If you’re a regular visitor here, you’ll probably know that I am a huge lover of the chocolate orange combination!
My chocolate orange recipe collection is growing so rapidly I will need a special category for them soon – I have recipes for chocolate orange muffins, chocolate orange Millionaire’s shortbread and chocolate orange brownies, to name just a few.
I’ve been making this chocolate studded orange drizzle cake for a while now and it always goes down so well with everyone. It’s perfect for any occasion where cake is required! A drizzle cake is such a classic bake – everyone seems to love them.
The base recipe is the same as my lemon drizzle cake which is super popular with so many of you and one of my “go to” bakes. It’s full of zesty flavour – I use grated orange zest and orange extract to really boost the orange flavour, but you can omit the extract if you don’t have any in your cupboard.
If you don’t have a loaf tin, you might want to try my pink grapefruit drizzle cake recipe instead. I haven’t tried this recipe in a different tin yet, so I couldn’t say for sure how it would turn out!
how to make the perfect chocolate chip orange drizzle cake
Making a drizzle cake is so easy! You definitely don’t need to be a skilled baker to make one, but here are a few helpful hints and tips to give you a perfect bake every single time.
- Make sure you use the correct sized tin – you need a deep 900g (2lb in old money) loaf tin. If you use anything smaller, it’s very likely that your cake will rise over the sides of the tin while baking and cause a right old mess!
- Make the syrup while the cake is baking – you simply simmer orange juice and icing sugar together until it thickens and looks slightly syrupy.
- Making the syrup in advance gives it a chance to cool down a little before you drizzle it over the cake – if it’s a little warm that’s fine, but you definitely don’t want it boiling hot.
- Make sure you pierce the cake all over the surface so it soaks up all the orange syrup – and go right down to the bottom.
- To prevent the chocolate chips from sinking to the bottom of the cake, toss them in a little flour before folding them into the batter. As you can probably tell from the pictures, I actually forgot to do this! But the cake was still very much enjoyed which is the main thing! Anyway, life is way too short to worry about sinking chocolate chips!
how long does this orange drizzle cake keep for?
Providing the cake is well wrapped and stored in an airtight tin, it will keep for up to 3 or 4 days.
did you make this recipe?
I really hope you loved it! Let you know what you thought by leaving a comment below – and rate the recipe by clicking on the stars in the recipe card. Thanks!
More chocolate orange recipes for you to try
Chocolate Chip Orange Drizzle Cake! A super soft loaf cake studded with chocolate chips and drenched in a zesty orange syrup. The perfect partner to a cup of tea or coffee!
- 200g caster (super fine) sugar
- 200g soft butter
- finely grated zest of two oranges
- 3 medium eggs, beaten
- 1 teaspoon orange extract (optional)
- 225g self raising flour
- 100g dark or milk chocolate chips
- 1/2 tablespoon plain flour (for the chocolate chips)
- FOR THE ORANGE SYRUP:
- 100g Icing (confectioner's) sugar
- juice of one orange
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin.
- Place the sugar, orange zest and butter in a large mixing bowl (I use a free standing mixer.) Beat on high speed for about 5 minutes or until the mixture is very light and fluffy.
- Gradually add the beaten eggs, beating well after each addition. Once all the eggs have been added and the mixture is smooth, fold in the orange extract if using and flour - taking care not to over mix. Finally, coat the chocolate chips in the flour (to prevent them from sinking to the bottom of the cake) and fold in to the batter.
- Pour the batter into the lined cake tin and bake for 40-45 minutes or until risen, golden and a skewer inserted in the middle of the cake emerges clean.
- While the cake is baking, make the syrup. Place the icing sugar and orange juice in a small saucepan and simmer on a medium to high heat until the mixture has thickened and starts to look syrupy. Remove from the heat and set aside.
- As soon as you remove the cake from the oven (and checked it has fully baked in the middle) pierce it all over with a skewer. Slowly and evenly pour the syrup all over the cake, allowing the holes to soak it all up. Leave the cake to fully cool in the tin - if you attempt to unmould the cake while it is still warm, it will collapse!
Amount Per Serving: Calories: 336Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 94mgSodium: 439mgCarbohydrates: 33gFiber: 2gSugar: 13gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.