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BUTTER CREAM
Ingredients:
FOR THE FLUFFY
350 g butter or baking cream
350 g powdered sugar
6 large eggs
2 teaspoons orange extract
1 tablespoon milk
300 g self-raising flour
50 g cocoa powder
1/2 teaspoon baking powder
FOR BUTTER CREAM
250 g butter or baking cream
450 g powdered sugar
50 g cocoa powder
1 1/2 tablespoons milk
2 teaspoons orange extract
FOR DECORATION
1 Terry’s Chocolate Orange
Orange powder optional
Instructions
Heat the oven to 160 °C fan/ 180°C/350°F/gas mark 4 and grease and line two 8-inch cake tins.
Make the cake by combining the butter and icing sugar in a large bowl and stirring with a spoon until fluffy. or mix with an electric mixer
Add eggs, orange extract and milk and mix until completely combined
Add self-rising flour, cocoa powder and baking powder and mix until no more flour is visible
Divide the mixture between the cans, use the scale for a higher precision.
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Bake for 30-35 minutes or until a skewer inserted into the center comes out clean. Allow them to cool completely in the molds or remove them from the molds and place them on cooling racks.
For the chocolate cream, mix butter, cocoa powder and powdered sugar. Once it starts to come together, add orange extract and milk and stir until smooth. I use my electric hand mixer for this, but you can also do it by hand with a spoon.
If the cakes are domed on top, flatten them with a cake smoother or serrated knife.
Place one of the cakes on your plate or cake stand and add or spread some buttercream on top.
Place the other cake on top and place or spread the remaining buttercream on top.
Decorate with Terry’s chocolate orange pieces and orange chips if desired.
Leftovers are stored in an airtight container in a cool place for 2-3 days
