A few weeks ago I posted a post about my Chocolate Orange Cheesecake and I’ve now had an attempt at the cake version.
Trust me, it was amazing. I could feel all the calories going straight to my hips but it was 100% worth it. It didn’t last two days in my house, so everyone must have liked it!
This was also my first go at using a piping bag so it doesn’t look as good as the professionals, but practice makes perfect!
I found the recipe online at http://www.tamingtwins.com/chocolate-orange-cake-recipe/
As you can tell from the recipe, my icing is slighty different because I forgot to buy Orange food colouring (oops).
- 350g Unsalted butter
- 350g Caster sugar
- 6 eggs
- 80g cocoa
- 270g Self raising flour
- 90g Melted dark chocolate
- 3 Teaspoons of Orange Extract (I got mine from Waitrose, it was only £1.50 and it was also recommended in the original recipe)
- 300g Unsalted butter
- 600g Icing sugar
- 150g Dark chocolate
- 3 Teaspoons of Orange Extract
- Sugarflair Tangerine Gel Food Colour (I didn’t use this as I didn’t have any at home, but it tasted just as amazing so it isn’t that important).
- Your precious last Terry’s Chocolate Orange
- Grease 3 x 7″ round sandwich tins (or 2 x 8″).
- Preheat the oven to 180C.
- Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
- Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
- After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
- Stir in the melted and slightly cooled chocolate and the orange extract.
- Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
- Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
- Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
- Beat in your icing sugar and orange extract.
- Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
- Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
- Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
- If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
- When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.
- Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
- Pipe a circle around the outside of two of the layers, sit each on the one before.
- On the top layer, pipe small dollops all over and top with your segments of chocolate orange.
Now go get baking and enjoy!