About this recipe:I love baking from scratch using fresh, wholesome, affordable ingredients. My daughter and I love spending time like this. I remember my mom baking from scratch. This recipe I came up with by just thinking it might be a good idea to add chocolate and orange to a basic sponge - surprise, surprise, it works. I usually use lemon in a lemony sponge (I'll post that recipe later!). I took it to work at 7, it was all gone by 10! Not everyone had a slice either, I have been strongly advised to please make some more! Will do, on my days off! Hope someone else out there likes it. It's not very chocolaty - just a little! Let me know if anyone has issues, I'm not a professional.
Cream together butter and sugar using a wooden spoon. Gradually beat in eggs, one at a time. Tip: if the mixture curdles, add a little flour.
Sift together the flour and baking powder. Fold into the butter mixture using a metal spoon in a 'figure of eight' motion.
Next, mix in the orange zest and then the juice. Do not over mix! You should have a slow dropping consistency. Tip the mixture into a greased and floured 18cm (7 in) round cake tin. Gently level the top with a spatula.
Bake in the centre of a moderate oven (preheated to 170 C / Gas 3) for 1 hour and 10 minutes, or until a skewer inserted in the middle comes out clean.
Leave to cool in tin for about 10 minutes, turn on to a wire rack. Gently press buttons on to cake to cover, and let the heat from the cake melt the buttons, then just spread it around with a palette knife and let it cool completely.
Alternatively, instead of the chocolate buttons, you can melt dark chocolate in the microwave or in a double boiler and then spread it over the cake.