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๐—ข๐—ป๐—ฒ-๐—•๐—ผ๐˜„๐—น ๐—–๐—ต๐—ผ๐—ฐ๐—ผ๐—น๐—ฎ๐˜๐—ฒ ๐—–๐—ฎ๐—ธ๐—ฒ ๐˜„๐—ถ๐˜๐—ต ๐— ๐—ผ๐—ฐ๐—ต๐—ฎ ๐—•๐˜‚๐˜๐˜๐—ฒ๐—ฟ๐—ฐ๐—ฟ๐—ฒ๐—ฎ๐—บ

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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 Terryโ€™s Chocolate Orange

Orange sprinkles optional

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8โ€ณ 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 canโ€™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 Terryโ€™s Chocolate Orange pieces, and orange sprinkles if using

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

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