Orange and Chocolate Cake

6oz Butter

6oz Caster Sugar

6oz Self Raising Flour

3 Eggs

1 Tsp Baking Powder

1 Tsp Bicarbonate of Soda

100g Chocolate (Chopped)

Zest of 1 Orange

Cooking Time: 15 minutes on pre heated oven 180c/Gas Mark 5

Serving: 2 x 7inch round tines / double layer sponge cake

1. Pre heat the oven and line the cake tins

2. Cream together the butter and sugar with a whisk until smooth and combined

3. In a separate bowl whisk together the eggs for a few minutes

4. Whisk the eggs into the creamed butter mixture until all combined

5. Grate the orange zest into the mixture and fold in

6. Measure out the flour, baking powder and bicarbonate of soda and sieve into a bowl

7. Chop the chocolate into little bits and then coat in the flour (this prevents it from sinking)

8. Fold the flour mixture gently into the egg mixture until it forms a nice smooth consistency and the chocolate drops are folded in evenly

9. Divide the mixture evenly between the two tins and put in the oven for 15 minutes or until golden

10. When done, remove from the oven and the leave in the tin to cool for 5 - 10 minutes before transferring to a wire cooling rack

Buttercream Icing

1 Quantity of the perfect buttercream icing from this site

Juice from 1 orange

Flake or Ripple Chocolate Bar

1. Make the icing as described on this website

2. Add the juice and fold in, I added about 2/3 of the juice from one orange but you can add as much as you like, depending on how strong you want the flavour

3. Divide the mixture between the sponges, putting a little more on one than another

4. Put the sponge with the more icing on the bottom and place the other sponge layer on top

5. Chop / Crumble the chocolate bar on top and then enjoy!