Chocolate chip and orange cake

Heat oven to 190C/fan 170C/gas 5. Grease a sandwich tin and line with non-stick baking paper. In a bowl, cream the butter and sugar together until you have a smooth, pale mixture.

Add the beaten eggs little by little before adding the flour, then baking powder and the stir in the chocolate chips and orange essence until combined.

Put you mixture into your tin and place into the oven for 25 mins until springs back when gently pressed or a skewer comes out clean. Place on a cooling rack and leave to cool for 20-30 mins.

For the icing, melt the butter chocolate and milk in a bowl over a pan of simmering water and then add the cocoa powder, icing sugar, 1 tbsp of hot water and orange essence and stir it all in. Then, with a palette knife gently spread on to the top of the cake. (To help you spread the icing easily, dip the palette knife in hot water first.