SERVES 6
- 3 eggs
- 150g self-raising flour, sifted
- 25g cocoa powder, sifted
- 175g caster sugar
- 250g butter, softened
- 175g icing sugar, sifted
- 2 tbsp milk
- 25g chocolate orange, melted
Preheat the oven to 180°C/350°F/Gas 4.
Grease a 900g/21b loaf tin and line with
greaseproof paper. Beat together eggs,
flour, cocoa, caster sugar and 175g/6oz
butter for 2 minutes, or until blended.
Spoon mixture into the tin. Level the
surface, making a slight well in the centre.
Bake for 40 minutes, or until spongy to the
touch. Turn out onto a wire rack and cool.
Beat remaining butter, icing sugar and
milk until smooth. Divide into two bowls.
Fold the melted chocolate orange into one
buttercream. Spoon both buttercreams
over the top of the cake. Swirl gently with
a palette knife.
Melt the chocolate orange in a small,
heatproof bowl set over a pan of simmering
water. Alternatively, melt in a bowl in the
microwave. Cook for 2-3 minutes on the
defrost setting.
