Chocolate Orange Cake

Ingredients

• 400 grams light brown sugar
• 220 grams all purpose flour
• 85 grams cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 2 eggs (at room temperature)
• 240 grams sour cream (at room temperature)
• 120 millilitres strong black coffee (use one heaped teaspoon of instant espresso or coffee granules dissolved in 120ml water)
• 120 millilitres orange juice
• 120 millilitres vegetable oil
• 1.5 teaspoons vanilla extract
• zest of one orange
• 250 grams unsalted butter (softened)
• 460 grams icing sugar (sifted)
• 100 grams orange flavoured chocolate, melted (like Cadbury's orange chocolate or Terry's chocolate orange)
• 50 grams cocoa powder (sifted)
• 1-2 tablespoons orange juice (to loosen up the buttercream)
• 120 grams orange marmalade (smooth or fine-cut)

Instructions

1. 1

   --- To make the cake ---

2. 2

   Preheat the oven to 180C/356F/gas mark 4.

3. 3

   To prep the cake tins, cut two circles of parchment paper to fit the bottoms of your 20cm (8") pans. Place the parchment circles in the tins, then lightly butter or spray the sides with a non-stick spray.

4. 4

   In a large mixing bowl, add the light brown sugar, all-purpose flour, cocoa powder, baking powder, bicarbonate of soda and salt.

5. 5

   Use a balloon whisk to thoroughly combine the dry ingredients, breaking up any lumps, especially in the brown sugar, which tends to be a bit clumpy.

6. 6

   In a small bowl, whisk the eggs with a fork to break them up.

7. 7

   Add the beaten eggs, sour cream, prepared coffee, orange juice, oil, vanilla extract and orange zest to the dry ingredients.

8. 8

   Using an electric hand mixer on low speed, beat the ingredients until just combined. Be careful not to overmix.

9. 9

   Divide the cake batter evenly between the two cake tins. If you want to weigh it, you should have around 700g of batter per tin.Give each tin a gentle tap on the counter to release any air bubbles.

10. 10

    Bake the cakes in the preheated oven for 35 minutes or until a cake tester inserted into the centre comes out mostly clean. Since this is a moist cake, a few crumbs on the tester are normal. The cakes are done when they feel firm to the touch on top.

11. 11

    Let the cakes cool in their tins for at least 10 minutes. Use a palette knife or offset spatula to gently loosen the cakes' edges from the tins.

12. 12

    Carefully tip the cakes upside down onto a wire rack, remove the parchment paper and let them cool completely before decorating.

13. 13

    --- To make the chocolate orange buttercream ---

14. 14

    Add the softened butter and icing sugar to the bowl of a stand mixer.

15. 15

    Beat the mixture on medium-high speed until it’s light and fluffy, about 5 minutes.

16. 16

    Next, add the melted chocolate and cocoa powder. Beat until everything is well combined, creating a smooth and creamy chocolate orange buttercream.

17. 17

    Add the orange juice a little at a time, starting with one tablespoon, until the buttercream is spreadable. Mix well after each addition. If you want it thinner, add another tablespoon. Adjust as needed to get the texture you like.

18. 18

    --- Assemble the cake ---

19. 19

    Spread a layer of marmalade on the first cake, then add a layer of buttercream. Place the second cake on top to sandwich them together.

20. 20

    Finally, spread the remaining buttercream over the top and sides of the cake, smoothing it out for an even finish.

21. 21

    Add any extra decorations to the top of the cake if you like, such as chocolate shavings or orange slices.