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A Jaffa Orange Drizzle Loaf with Chocolate That Stays Soft for Days
This Jaffa Orange Drizzle Loaf with Chocolate is a soft citrus cake soaked in syrup and topped with melted chocolate. A simple loaf that’s easy to bake and perfect for afternoon tea or casual baking days.
Why you will love and enjoy this Jaffa Orange Drizzle Loaf with Chocolate
- It’s simple to mix in one bowl and doesn’t need fancy steps
- The orange syrup keeps every slice soft and full of flavour
- That chocolate drizzle adds just enough richness without overpowering
A Bright orange zest, Soft butter loaf with dark chocolate drizzle
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Jaffa Orange Drizzle Loaf with Chocolate
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf, 8-10 slices depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Ingredients
Cake
- 140g butter, softened
- 200g Self-Raising flour
- 1 1/2 tsp baking powder
- 200g golden caster sugar
- 3 large eggs
- 6 tbsp milk
- Finely grated zest of 1 large orange (Zesting too deep into the white pith can make it slightly bitter)
Syrup and Chocolate Topping
- 3 tbsp orange juice
- 50g golden caster sugar
- 50g dark chocolate
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Butter and line a 1.2 litre loaf tin. Don’t skip lining; it really helps with taking it out of the pan later.
- In a large bowl, add 140g softened butter, 200g golden caster sugar, 3 large eggs (room temperature), 200g Self-Raising flour, 1 1/2 tsp baking powder, 6 tbsp milk, and the finely grated zest of 1 large orange.
- Beat everything together for about 3 to 5 minutes until the batter looks pale and fluffy. If it looks slightly split at first, keep going; it usually comes together.
- Spoon the batter into your prepared tin and level the top.
- Give the tin a light tap on the counter to settle it.
- Bake for 40 to 50 minutes, until the loaf is golden and springs back lightly when touched.
- A skewer inserted in the centre should come out clean.
- While the cake bakes, gently heat 3 tbsp orange juice with 50g golden caster sugar in a small pan.
- Stir until the sugar dissolves. Don’t boil it hard, just warm enough to combine.
- Once baked, remove the cake from the oven and while it’s still hot, spoon the orange syrup all over the top.
- Let it soak in slowly. It might seem like a lot, but it gives that lovely moist texture.
- Leave the cake to cool in the tin for about 10 minutes, then lift it out and cool completely on a wire rack.
- Break up 50g dark chocolate and melt it either over a pan of simmering water or in the microwave in short bursts.
- Stir until smooth, then drizzle over the cooled cake.
- Let it set before slicing, if you can wait that long.
Notes
Created, prepared, tried, and tested by Preshana
Additional Information, Tips:
- Can this be frozen? Yes. Freeze the loaf without the chocolate drizzle for the best results. Wrap tightly and freeze up to 2 months. Thaw at room temperature, then drizzle chocolate fresh if you like.
- How to store: Store in an airtight container at room temperature for up to 3 days. It actually gets a bit more moist the next day, thanks to the syrup.
- Can I use regular sugar instead of caster? Yes, but the texture is slightly different.
- Can I skip lining the tin? You can, but you risk sticking.
- How thin should the chocolate drizzle be? Just loose enough to pour, not runny like water.
Substitution Suggestions:
- Butter: Use baking margarine if needed, but the taste may not be as rich, and if the margarine is low-fat and watery, it will affect the texture
- Golden caster sugar: Regular caster sugar works fine
- Dark chocolate: Milk chocolate if you prefer it sweeter
- Orange: Try lemon for a different citrus version
An Orange Drizzle Loaf with Chocolate brings together soft cake, citrus syrup, and melted chocolate. It’s the kind of bake that fits any day of the week.
This Jaffa Orange Drizzle Loaf with Chocolate offers a soft texture, fresh citrus flavour, and just enough chocolate to round it out. It’s easy to prepare, holds moisture well, and delivers consistent results, making it worth baking again.
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Ooh That chocolates seems to be layered so delicately. Such torture to view from afar. Beautiful photos.
Thanks dear <3
My pleasure