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Ingredients

Sponge

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs (beaten)
  • 200g self-raising flour
  • 1tsp baking powder
  • A dash of milk if mixture is stiff
  • 100g milk chocolate chips
  • 3 tsp orange essence

Icing

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs (beaten)
  • 200g self-raising flour
  • 1tsp baking powder
  • A dash of milk if mixture is stiff
  • 100g milk chocolate chips
  • 3 tsp orange essence
  • 50g butter
  • 2tbsp milk
  • 225g icing sugar
  • 75g dark chocolate
  • 1 tbsp cocoa powder
  • 2 tsp orange essence

Method

  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    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.
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