No messing about here, let's get baking...
Ingredients
Cake
- 217g Self-Raising Flour
- 267g Light Soft Brown Sugar
- 50g Cocoa Powder
- 267g Stork
- 5 Eggs
- Zest and juice of 2 oranges
Buttercream
- 470g Icing Sugar
- 230g Unsalted Butter
- 125g Terrys Chocolate Orange plus extra for decorating
Method
- Pre-heat the oven to 160C Fan and line two 20cm round cake tins with greaseproof paper.
- In a large mixing bowl beat together your butter and sugar for around 5 mins with an electric whisk until light and fluffy.
- Gradually whisk the eggs in one at a time and add a tablespoon of your flour to stop the mix from curdling.
- Fold the flour, cocoa powder, grated orange zest and juice of one of the oranges into the mix until everything is combined.
- Divide the batter equally between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins and prick all over with a skewer.
- Squeeze the juice of half an orange over one of the sponges and the juice of the other half of the orange over then other cake.
- Once cooled remove from the tins and place on a wire cooling rack.
- To make the buttercream, place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar.
- Melt the Terrys Chocolate orange and then add to the frosting mix and whisk together.
- To assemble the cake put one of the sponges on a plate and spoon the buttercream into a piping bag fitted with a round nozzle. Pipe small drops around the rim of the cake and work your way to the centre.
- Top with the other sponge and repeat. Decorate with orange zest and segments of Terrys Chocolate Orange.
- Serve and enjoy :)
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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