Ingredients
FOR THE SPONGE
o 350 g Butter or baking spread
o 350 g Caster sugar
o 6 Eggs large
o 2 tsp Orange extract
o 1 tbsp Milk
o 300 g Self raising flour
o 50 g Cocoa powder •
1/2 tsp Baking powder
FOR THE BUTTERCREAM
• 250 g Butter or baking spread
o 450 g Icing sugar
o 50 g Cocoa powder
o 1 1/2 tbsp Milk
o 2 tsp Orange extract
FOR DECORATION
• 1 Terry’s Chocolate Orange . Orange sprinkles optional
Instructions
o Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins
o 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
o Add the eggs, orange extract and milk, and whisk until fully
incorporated
o Add the self raising flour, cocoa powder and baking powder and whisk
in until you can’t see any flour anymore
o 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
o 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
o If the cakes have domed on top, level them off with a cake leveller or
a serrated knife o 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
o Leftovers will keep in an airtight container in a cool place for 2-3 days
