Chocolate Orange Cake

BySarah

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