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Spooky chocolate orange cake
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200g Tate & Lyle Golden Caster Sugar
350g butter, softened
4 large Waitrose British Blacktail Free Range Eggs, beaten
200g self-raising flour
1 tsp baking powder
Grated zest and juice 1 orange
300g soft cheese
150g Tate & Lyle Icing Sugar
Few drops orange food colouring (optional)
100g Waitrose Continental Plain Chocolate, chopped into small chunks
170ml pot double cream
1 Preheat oven to 180ºC, gas mark 4 and grease and line 2 x 20cm round cake tins. Place the caster sugar, 200g of the butter, the eggs, flour, baking powder, orange juice and half the zest into a mixing bowl. Using an electric whisk, beat until you have a smooth, soft batter.
2 Divide the mixture between the tins and bake for 20–25 minutes until golden. When cool enough to handle, remove the cakes from the tins, then invert onto a wire rack to cool completely.
3 While the cakes are baking, make the frosting. In a large bowl, beat the soft cheese, remaining butter and orange zest, icing sugar and a few drops of food colouring, if using. Place in the fridge to chill.
4 Using a palette knife, use a quarter of the frosting to sandwich the cakes together. Spread the rest of the frosting across the top of the cake, then the sides, using the knife to smooth as you go. Refrigerate for at least 1 hour, or until well chilled.
5 Place the chocolate into a bowl, and warm the cream gently in a small pan, making sure it doesn’t get too hot. When just warm, pour the cream over the chocolate and stir until smooth. Working quickly, pour the ganache over the top of the cake, and use a teaspoon to gently encourage small amounts to drip over the sides. Allow to set for a few minutes before serving.
Typical values per serving:
This recipe was first published in September 2014.