70g Unsalted Butter
170g Plain Flour
250g Caster Sugar
50g Cocoa Powder, sifted
1 Tbsp Baking Powder
½ tsp Salt
210 mls Whole Milk
2 Large Eggs
- Preheat oven to 170C
- Mix butter, flour, caster sugar, cocoa powder, baking powder & salt together until they reach a sandy consistency
- Mix eggs & milk together in a jug; then, with the mixer on low, slowly add half of the liquid until combined. Turn up the speed to medium and mix until the batter is smooth and thick, reduce speed and add the remaining liquid.
- Divide between cases & bake for 20-25 minutes.
75g Milk Chocolate, melted and cooled
75g Softened Butter
150g Icing Sugar
A few drops of tangerine oil*
1-2 tbsp. Full fat milk
- Melt chocolate over a pan of simmering water
Mix butter & icing sugar together, until fully combined
Mix in the melted chocolate & oil, followed by the milk, adding the milk slowly until you are happy with the consistency.
Top each cake with buttercream, you can use a piping kit or the back of a knife.
As a final touch and an extra bit of indulgence, top with a segment of Terry’s Chocolate Orange.
*I use Tangerine Oil purchased from Stuff 4 Cakes, however orange juice will work just as well though you may need a bit more.