You may need to scrape the bowl occasionally so it whips all of the mix. Place on low speed to combine all ingredients (if it’s on high you may lose a lot of the mix when it flies out of the bowl!) Once combined, turn up on high and allow to mix for a further 5-10 minutes until fluffy. Place the icing, butter and cocoa in a kitchen mixer. This step is optional but will guarantee a moist sponge. When completely cooled, trim top of cake slightly, to create a flat top and to remove any crisp bits. The cake can be frozen at this stage, wrap tightly in cling film. Sit for 5 minutes before turning out of tin onto a cooling rack. If you prefer a fudgy cake, remove from oven when a little semi-cooked cake is seen on a skewer. Mix all of the ingredients, except for the oranges, in a large bowl, pour into the cake tin and bake for approximately 45 – 55 minutes. Melt chocolate and butter in microwave for 1 minute, stir and return for further 30 seconds to melt completely. Line tin with greaseproof paper, making sure it sits above the top of the cake tin as the cake will rise. Gently press the chocolate slabs against the cake so that they stick firmly Start positioning the chocolate slabs around the cake 9. Use a pallet knife to spread buttercream icing.ħ. Measure the chocolate and cut into slabs 6. Pour melted chocolate onto baking paper and spread evenly with a pallet knifeĤ. 180g butterĬhocolate buttercream icing: This can be made up to two months in advance and kept in the freezer or made fresh and frozen for next time.50g cocoa powder, siftedġ. Chocolate cake: This can be made up to a month in advance and kept in the freezer.
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