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Chocolate and orange is a classic dessert combo, and this superb Mother's day bake is the best to showcase that rich flavour we all know and love. Adding fresh orange juice into the sponge batter ensures the flavour is consistent throughout the whole cake. Slice it up, dig in and enjoy. See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm round sandwich tins with nonstick baking paper.
In a large mixing bowl, beat the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, adding 1 tbsp flour with each one, mixing between each addition, to combine. Gently fold in the remaining flour, the baking powder, the orange zest and a pinch of salt until no white streaks remain; stir in the milk and fresh orange juice.
Divide the mixture evenly between the 2 tins and level the tops. Bake for 25-30 mins until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely before decorating.
Meanwhile, use an electric whisk to beat 200g softened unsalted butter with the icing sugar until thick and fluffy. Whisk in the cocoa powder, melted zesty orange dark chocolate and 1-2 tbsp orange juice to loosen.
Spread 1 sponge with buttercream and 150g marmalade; top with the second sponge. Cover the top and sides with buttercream, swirling into ridges. Top with halved orange slices, if you like..
Freezing and defrosting guidelinesFreeze un-iced sponges. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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