Ingredients
FOR THE SPONGE
- 350 g Butter or baking spread
- 350 g Caster sugar
- 6 Eggs large
- 2 tsp Orange extract
- 1 tbsp Milk
- 300 g Self raising flour
- 50 g Cocoa powder
- 1/2 tsp Baking powder
FOR THE BUTTERCREAM
- 250 g Butter or baking spread
- 450 g Icing sugar
- 50 g Cocoa powder
- 1 1/2 tbsp Milk
- 2 tsp Orange extract
FOR DECORATION
- 1 Terry’s Chocolate Orange
- Orange sprinkles optional
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins
- Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
- Add the eggs, orange extract and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder and baking powder and whisk in until you can’t see any flour anymore
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the orange extract and milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
- Add the other sponge on top and pipe or spread the remaining buttercream on top
- Decorate with the Terry’s Chocolate Orange pieces, and orange sprinkles if using
- Leftovers will keep in an airtight container in a cool place for 2-3 days