Chocolate Orange Cake

Ingredients

• 350 g Butter or baking spread (unsalted, softened)
• 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
• 250 g Butter (unsalted, softened)
• 450 g Icing sugar
• 50 g Cocoa powder
• 2-3 tbsp Milk
• 2 tsp Orange extract
• 1 Terry's Chocolate Orange
• Orange sprinkles (optional)

Instructions

1. 1

   Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)

2. 2

   Make the sponge by mixing the butter (or baking spread) and caster sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer

3. 3

   Add the eggs, orange extract and milk, and mix until fully incorporated

4. 4

   Add the self raising flour, cocoa powder and baking powder and whisk or fold in gently just until you can't see any flour anymore

5. 5

   Divide the mixture between the tins, use scales for accuracy if you like

6. 6

   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 tins and place on cooling racks

7. 7

   To make the chocolate buttercream mix the butter on it's own until it's smooth and creamy. Use an electric whisk or stand mixer with the paddle attachment for best results

8. 8

   Add the cocoa powder, icing sugar, orange extract and milk. Mix until smooth. If the buttercream is too stiff then you can add a little more milk

9. 9

   If the cakes have domed on top, level them off with a cake leveller or a sharp knife

10. 10

    Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

11. 11

    Add the other sponge on top and pipe or spread the remaining buttercream on top

12. 12

    Decorate with the Terry's Chocolate Orange pieces, and orange sprinkles if using

13. 13

    Leftovers will keep in an airtight container in a cool place for 2-3 days