Chocolate Orange Tort

• This is a chocolate cake with orange butter cream.
• I adapted a chocolate cake recipe from a BeRo cook book.
• Use a chocolate or chocolate orange glaze on the top.
• You could double the ingredients – use bigger diameter tins or make a 4 layer tort.

Chocolate Cake – Ingredients

• 200g plain flour
• 2 teaspoons of baking powder
• 225g caster sugar
• ½ teaspoon of salt
• 25g cocoa powder
• 100g butter
• 2 eggs
• 5 tablespoons of evaporated milk
• 5 tablespoons of water
• Grated rind of 1 orange* 
• * save the juice for later

Method

• Pre-heat the oven to GM4 – 180°C.
• Grease and line the base of 2 x 20cm tins.
• Rub the butter into the flour.
• Add the baking powder, salt and cocoa.
• Mix well together.
• Mix the eggs, milk, water and orange rind together.
• Mix the liquid into the dry ingredients.
• Beat well.
• Divide the mixture between the 2 tins.
• Smooth the tops level.
• Bake for 25-30 minutes.
• Allow to cool completely before assembling. 

Orange Butter Cream – Ingredients

• 100g butter (unsalted is best)
• 200g icing sugar
• Grated rind of 1 orange
• 3 tablespoon of orange juice

Orange Butter Cream – Method

• Cream the butter and icing sugar.
• Add the rind and juice and mix well.

Chocolate Glaze

• Melt 80g of dark chocolate (or dark chocolate with orange) with 40g of butter in a bowl over hot water.
• You could add grated orange rind to the dark chocolate. 
• You would need to use another orange and will have some juice left.

Assembling the Cake

• Place one round of cake onto a serving plate.
• Spoon half of the orange juice over the top of the cake.
• Spread the orange butter cream over the cake.
• Place the second round of the cake on top.
• Spoon the rest of the orange juice over the top of the cake.
• Leave for a few minutes.
• Make the chocolate glaze.
• Spread the chocolate glaze over the top of the cake.