Plenty of chocolate, made with plenty of love.
Ingredients for two 2lb (900g) loaf cakes:
🍫 Chocolate Cake
175g caster sugar
175g soft baking spread – Stork for example
3 eggs
150g self-raising flour
25g good quality cocoa powder (not drinking chocolate though)
Handful of chocolate chips – optional. Depending on just how chocolatey you would like it.
Splash of milk
🍊 Orange cake
175g caster sugar
175g soft baking spread – Stork for example
3 eggs
175g self-raising flour
Splash of milk
1 tsp of orange extract.
Handful of candid orange peel (optional – but adds texture – available from Morrison’s in the cake baking aisle).
To decorate: melted chocolate – white/milk or plain. Chocolate mini eggs. Chocolate buttercream (buy Betty Crocker’s for speed). Terry’s chocolate orange slices. Orange zest or thinly sliced pared orange rind. Chocolate chips – white/milk or plain chocolate.
Method
Preheat your oven to 175*C/165*C Fan/Gas mark 3.5/350F.
Start with the orange cake. Back to the all-in-one method. Everything in a large bowl and beat with an electric whisk. You can do it by hand, but it’s a workout for the arms. When you have a stiff cake mix batter – add a splash of milk to loosen and mix. Add the candid orange peel. Put aside.
Make the chocolate cake as above in another large clean bowl. (Add chocolate chips and mix if you like but just as nice without). Put aside.
Take two 900g (2lb loaf tins) and line with a greaseproof paper liner, or grease and line with greaseproof paper.
Now take two large spoons and dollop (no other way of explaining it) spoonsful of each cake mixture into each cake tin. It doesn’t matter how you do it – separate dollops or all orange on the bottom or chocolate on the bottom and vice versa – see picture.
You’re aiming for a marble effect once cooked and cut. So, there’s no correct way, however you want to do it.
As you get towards the end of filling your cake tins, we always weigh each cake tin so that they have a similar amount of cake mix in each. It doesn’t have to be exact but around 900g in each, give or take.
Place in your preheated oven and cook initially for about 45/50 minutes, middle shelf. As in our previous recipes – check with your cake skewer – if it comes out wet – cook for a few minutes longer. Your cake skewer should come out dry. Take out of oven and carefully take out the cake from the tin and cool on a wire cooling rack. Once cooled you can decorate to your hearts content or leave plain.
To decorate:
This is where you can be as artistic as you like – chocolate butter cream with bashed up mini eggs and slithers of orange rind and slices of Terrys Chocolate orange. Or melted milk chocolate with bashed up mini eggs stuck to the chocolate. Or melted white chocolate with Terry Chocolate Oranges slices stuck in the chocolate with grated orange zest. The world is your lobster! Bring out your inner Jackson Pollock and be creative.
Pop your cake either in a tin – or on a cake stand and wrap your second cake carefully in greaseproof paper and deliver your homemade treat to a loved one.
Serve a good slice with a nice cup of tea or coffee and eat knowing that second cake (if given as a gift) is sent with love.
Be rest assured the diet can wait another day – we’ve plenty of time to get beach body ready for the summer ☀ Enjoy!
