- STEP 1
Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line with baking paper.
- STEP 2
In a large mixing bowl beat the margarine and sugar together until light and fluffy.
- STEP 3
In a separate bowl mix together the flour, baking powder and cocoa powder.
- STEP 4
Gradually add the eggs, one at a time, with a little of the flour mixture, folding the ingredients in.
- STEP 5
Add the remaining flour. Add the milk, marmalade and orange extract. Mix all of the ingredients together to form a soft dropping consistency. You will need to mix together well to break up the marmalade, but don't worry if there are some marmalade lumps still present as they will be pockets of added yum when the cake is finished.
- STEP 6
Split the mixture between the two tins and cook for approx 25 minutes, or until a knife inserted into the centre of the cake comes out clean.
- STEP 7
Leave the cakes to cool in the tin for about 10 minutes before turning out on a cooling rack.
- STEP 8
Put all of the margarine required for the cocoa buttercream into a clean bowl. Gradually sieve the icing sugar (around 40g at a time) and cocoa powder into the bowl using a fine meshed sieve, stirring together each time you add more until you have a smooth buttercream.
- STEP 9
Once the two halves of cake are cool enough, spread the 3 tablespoons of orange marmalade of one of the halves and the cocoa buttercream on the other half and sandwich the two together.
- STEP 10
Place the cake on a large plate and decorate by sprinkling lightly with icing sugar using a fine meshed sieve.