170g chocolate (I used 100g dark and 70g milk chocolate)
100g plain flour
100g self-raising flour
1 teaspoon baking powder
1 pinch salt
150g caster sugar
50g golden syrup
100g butter, softened
1 orange, zested
For the buttercream filling
150g icing sugar
60g butter, softened
2 tablespoons cocoa powder
For the topping
1 to 2 tablespoons butter
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Method Prep:20min › Ready in:20min
Preheat the oven to 200 C / 180 C fan / Gas 6.
For the cake melt the chocolate and leave to cool whilst you sift both flours, baking powder and salt into a large mixing bowl. Add the sugar and syrup to the flour mixture before adding the eggs, beating after each addition of egg. Then beat in the butter.
When the chocolate has cooled (make sure you do not let it go solid) pour into the flour/egg mixture and fold in until all ingredients are fully combined. Add the orange zest. There may still be lumps from the butter but this is okay.
Divide the mixture evenly between two 6" (15cm) round tins or a larger tin. Bake in the preheated oven until springy to the touch and a skewer comes out clean, about 30 minutes. If you are using a different tin, cooking times will vary so check occasionally. Remove from the oven and leave to cool.
To make the buttercream filling, cream the icing sugar, butter and cocoa together until smooth. Put aside until the cake has fully cooled. Then spread on top of one cake and sandwich the two cakes together.
For the topping, zest an orange into a bowl then peel the skin. Put the milk in a pan with the orange peel and heat to infuse the orange flavour. Take the orange peel out, add the butter, chocolate and some zest (to taste). Continue to heat until the chocolate has fully melted and the mixture is smooth and glossy.
Spread this on top of the cake and serve.
You can re-heat the cake and serve with ice cream for a tasty pudding.