Chocolate Orange Spice Cake

If Terry thinks it's his, he's mistaken.

Done in 2 - 3 hours

Serves 10 -12

Dish by Chris Cahill

Ingredients

For the Cake:

260gButter

260gCaster Sugar

5Eggs

40gCocoa Powder

200gFlour

70gDark Chocolate

2 TspOrange Extract

1 TspBaking Powder

1 TspBaking Soda

1 TbspSpice mix (Cinnamon, Nutmeg)

1Not Terry's Chocolate Orange

For the Buttercreams:

250gButter

500gIcing Sugar

120gDark Chocolate

3 TspOrange Extract

This one's for all you chocolate orange lovers out there! Rich chocolate sponge topped with orange and dark chocolate buttercream. So good, you don't have to share.

Method

Grease 3 x 6″ round sandwich tins (or 2 x 8″)

Preheat the oven to 160ºC

Cream your room temperature butter with your sugar until it’s pale, light and fluffy.

Next, mix in the eggs, one at a time, beating really well after each egg.

After this, mix in your flour, spices and cocoa powder.

Stir in the melted and slightly cooled chocolate and the orange extract.

Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.

Bake for about 30 minutes or until a skewer comes out clean.

Meanwhile to make your buttercream. Beat your butter until it’s pale, light and fluffy.

Beat in your icing sugar and orange extract.

Now split your icing into two bowls

Add melted and cooled dark chocolate one bowl of buttercream. Mix in completely.

Colour the other bowl of buttercream orange.

If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.

When your cakes are completely cold, use a carving knife to level them.

Using both buttercreams, pipe and stack your cakes however you see fit. You can pipe shells using a large star nozzle or have flat buttercream layers it is up to you.

Adorn the top with Chocolate orange segments and serve.