Easy and quick to make orange cake layered and iced with chocolate butter-cream, Lightning Orange and Chocolate Cake can be served with coffee or for tea. For a more decorative cake, zohip 4 fluid ounces of whipping cream and pipe it in star shapes over the iced cake.
2 teaspoons butter, melted
6 oz. castor sugar
12 oz. flour
½ teaspoon salt
2 heaped teaspoons baking powder finely grated rind of
4 fl. oz. fresh orange juice
4 oz. dark chocolate, broken into small pieces
4 oz. unsalted butter
12 oz. icing sugar
3 tablespoons double cream
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180°C).
Using a teaspoon of the melted butter for each tin, grease two 7-inch sandwich tins and set them aside.
In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the eggs and sugar together until the mixture is frothy.
Sift in the flour, salt and baking powder and combine the mixture well with a wooden spoon. Gradually stir in the remaining melted butter, the orange rind and juice. Beat the mixture until it is smooth and evenly coloured.
Pour the batter into the two prepared cake tins and smooth the mixture down with a flat-bladed knife.
Place the tins in the centre of the oven and bake for 20 to 25 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
Remove the cakes from the oven and turn them out on to a wire rack to cool completely.
Meanwhile, make the filling. Place the chocolate pieces in a small heatproof mixing bowl. Put the bowl in a pan half filled with hot water. Set the pan over low heat and melt the chocolate, stirring occasionally. Remove the pan from the heat. Lift the bowl out of the pan and set it aside.
In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is smooth. Sift in half of the icing sugar and beat it into the butter. Beat in the cream and the melted chocolate. Sift in the remaining icing sugar and combine the mixture thoroughly. Set aside.
Place one cake on a serving plate. Slice off the ‘domed’ top to level the cake. With a flat-bladed knife spread one-third of the filling over the cake. Place the second cake on top. Spread the remaining filling over the top and sides of the cake, bringing it up into decorative peaks. The cake is now ready to serve.