Chocolate Orange Cake

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 50 minutes
Serves: 12


3 eggs
5 oz/150g S.R. flour, sifted
1 oz/25g cocoa powder, sifted
6 oz/175g caster sugar
6 oz/175g butter, softened

Butter Cream:
3 oz/75g butter, softened
6 oz/175g icing sugar, sifted
2 tblsp milk
1 oz/25g chocolate orange, melted


1. Beat together eggs, flour, cocoa, caster sugar and butter for 2 minutes or until blended.
2. Spoon mixture into a greased and lined 2 lb/900g loaf tin. Level surface, making a slight well in centre.
3. Bake until spongy to the touch. Turn out on to cooling tray.

Butter Cream
1. Beat butter, icing sugar and milk until smooth.
2. Divide into 2 bowls.
3. Melt chocolate and fold into 1 bowl of butter cream.
4. Spoon both butter creams over top of cooled cake and swirl gently with a palette knife.

Note: Use plain chocolate if you do not have chocolate orange.

Dolly J. MacLeod, Barvas, Lewis