1 Orange - zest and juice, made up to 250ml with boiling water 60 g of cocoa powder 30g dark chocolate grated or chopped 225g butter softened 325g light brown muscovado sugar 2 eggs plus an extra 2 egg yolks (mixed together with a fork) tsp vanilla extract (not flavouring) 4 tblsps of creme fraiche (not the low fat type - it goes watery and spoils the texture) 225g self raising flour.
For the icing
Halve or double quantities depending on how much of the cake you want to ice and how much you like icing. 1 Orange - zest and juice 225g butter softened 500g icing sugar vanilla essence Cocoa powder - this amount of butter cream needs at least 3 tablespoons sieved. Decoration - a chocolate orange works well
To Make the Cake
Heat the oven to 180C (160C fan). Sift the cocoa into a bowl and whisk in the orange juice and boiling water until smooth. Set aside to cool. Cream the butter and sugar together with an electric mix until fluffy and paler. Gradually add the eggs to the mix, beating well after each addition. Fold in the cooled cocoa, orange zest, and creme fraiche. Sieve in the flour, folding carefully. Divide the mixture between 3 x 20.5 tins and bake for 20 to 25 minutes until the centre springs back when gently pressed with your finger. Turn out and leave to cool.
To Make the Icing
Cream the butter, adding the icing sugar gradually until it's all combined. Mix in the orange zest and enough orange juice to give a good consistency - soft but able to be piped. Divide into 2 and add cocoa to one half. Fill the cakes with the icing you wish and pipe the remainder on top of the cake and add the chocolate orange segments as shown. The one in the picture has added sprinkles and a drizzle of melted chocolate. SaveSaveSave