Chocolate Orange Marble Cake

Chocolate orange is one of those flavour combinations that really can't go wrong. And for me, there's nothing more delicious than a Terry's Chocolate Orange; they are my favourite sweet treat of all time. So I thought I'd combined the classic Christmas snack with one of my favourite bakes-marble cake.

Chocolate orange marble sponge, sandwiched together with a smooth, creamy buttercream, and topped with 12 segments of Terry's Chocolate Orange. Does it really get much better?


Ingredients:
10oz Self Raising Flour
10oz Butter, softened
10oz Caster Sugar
Pinch of Baking Powder
5 Eggs
1.5oz Cocoa Powder
Zest and Juice of one Orange

To decorate:
1 x 500g pot of Betty Crocker Vanilla Icing (I cheated this week and didn't make my own buttercream, but sometimes it has to be done)
1 Terry's Chocolate Orange

*2 8inch circle cake tins, greased and lined*

Method:
Combine the flour, butter, sugar, baking powder and eggs in a mixing bowl, and beat well until a cake batter is formed. This should take 5-6 minutes by hand and 3-4 minutes with a hand mixer, ensure to get all the lumps of butter out, as this will make sure no bubbles are formed in your cake mix as it cooks.

Split the cake mix between two bowls. Split the zest and juice of your orange between the two bowls and mix thoroughly. Add the cocoa powder to one bowl and mix well.

Fill your cake tins by spooning a tbsp. of plain orange into the cake tin followed by a spoonful of the chocolate. Repeat this in both tins until all the batter is gone. Gently even out the top of the mix, making sure not to ruin the marble effect at the bottom.

Bake in a pre-heated oven (180 degrees Celsius) for 20-25 minutes or until a skewer inserted into the middle comes out clean. Leave on a cooling wire until completely cold.

If you're using already prepared buttercream, you can sit back and relax with a cuppa for a while whilst you wait for the cakes to cool. Alternatively, beat together 500g sieved Icing Sugar with 250g softened Butter with a little vanilla essence, until a smooth buttercream is formed. You can change the quantities to suit however much buttercream you want in your cake, but just remember the ratio 2:1, Icing Sugar: Butter.

Once cool, spread half of the butter cream over one of the cakes. Pop the other half on top, and spread the remaining buttercream on top, using a palette knife to create a nice smooth finish.

Create 12 segments by breaking up your Terry's Chocolate Orange and placing 12 of the chocolate segments in a circle on top. (What's great is there is about 20 pieces in a Chocolate Orange, so you can eat the rest!)

And voila!
One chocolate orange marble cake!



Happy baking,

Charley x

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