Moist Dark Chocolate Orange Cake by Gina Lawrence
Cakes and Tarts
Why this recipe is special:
For years my chocolate cakes always sank in the middle.
I never gave up, so I devised this 'fail-proof', no hassle, gorgeous recipe.
My family absolutely adore it, (that's why I have to bake it 2-3 times a week)
That will teach me!
Serves: 16
Ingredients:
2 tbsp butter (heaped)
1 1/2 cups sugar
2 eggs
2 tsp Hansells Vanilla Extract
1 1/2 cups flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1 cup milk
Zest and juice from 1 large orange.
Chocolate Orange Frosting
Ingredients:
1 dsp butter
1 tsp Hansells Vanilla Essence
1 dsp cocoa
Zest and juice from 1 large orange
2 cups icing sugar
Method:
Preheat oven to 180.
Line a large cake tin with baking paper or foil.
In a large bowl soften butter (20 seconds microwave)
To butter add, sugar, eggs and vanilla.
Beat together until creamy.
Sift dry ingredients and add to creamy butter mixture.
Lastly, add milk zest and jiuce.
Stir well to combine.
Beat with electric beaters until creamy.
Pour batter into prepared cake tin.
Bake approx 1 hour (until skewer comes out clean)
Place on cake rack to cool.
To make frosting:
In a bowl put butter, vanilla, zest and juice.
Mix well.
Add sifted cocoa and icing sugar.
Beat until creamy.
Ice cake when it's completely cooled.
