Chocolate Mint Orange Cake

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

3oz Cocoa Powder

1Tbsp Milk

1Tsp Baking Powder

Cooking time: In a pre heated oven 180c/ Gas Mark 5 for 15 minutes

Serving: A double layer sponge / 2 x 7" Victoria sponge cake tins

1. Cream the butter until soft

2. Cream the butter and sugar together into smooth and creamy

3. Whisk the eggs together in a separate bowl for a few minutes

4. Whisk the eggs slowly into the butter cream mixture until the mixture is well combined

5. Slowly sieve in the cocoa powder, baking powder and flour and fold slowly into the butter mixture

6.Mix all the ingredients not whisk until the mixture is a smooth consistency

7. Divide the mixture evenly between the two greased tins and level out so it is even

8. Put in the oven and bake for 15 minutes or until golden

9. Remove from the oven and leave in the tins for a few minutes until cool and then empty on a wire cooling rack to cool before icing

Icing and Decoration

14oz Icing Sugar

5oz Butter

2oz Cocoa Powder

4oz Chocolate Bar

1. Break the chocolate bar up and put into a heat proof bowl over a pan of hot boiling water or in the microwave to melt

2. Put the butter into a bowl and cream until smooth

3. Sieve in the cocoa powder and icing sugar and whisk into the butter mixture

4. When the chocolate has melted pour into the bowl and whisk together until the icing comes together and forms a nice smooth spreading consistency

5. Place 1/3 of the icing on one of the sponges and then place the other sponge on top of the sponge

6. Spread the rest of the icing on top of the cake and around the edges and spread until smooth

7. Cut the orange matchmakers to the correct height of the sponge and decorate around the edges of the cake

8. Put the manadrins on top of the cake and decorate with any desired fruit.

9. The juices from the fruit make the sponge nice and moist

10. Then tick in and enjoy!