|500 ml||cake flour|
|375 ml||castor sugar|
|180 ml||cocoa powder|
|10 ml||Robertson's bicarbonate of soda|
|5 ml||Robertson's baking powder|
|250 ml||water — lukewarm|
|60 ml||canola oil|
|5 ml||Robertson's vanilla essence|
|2.5 ml||orange essence|
|60 g||butter — softened|
|230 g||cream cheese|
|375 ml||icing sugar|
|60 ml||cocoa powder|
|5 ml||orange essence|
|chocolate balls — or chocolate curls|
|orange zest — coated in a little castor sugar|
To make the chocolate cake
Preheat the oven to 180◦ C.
Spray two 20 cm in diameter cake pans with Cook ‘n Bake Non-stick Spray and line the base with baking paper.
Mix the flour, castor sugar, cocoa, bicarbonate of soda, baking powder and salt together. Sift together twice.
Beat the buttermilk, water, eggs, oil and essences together until well combined. Add to the dry ingredients and mix together.
Divide between the 2 prepared pans. Bake for 35 – 40 minutes until a skewer inserted comes out clean.
Leave to cool slightly in the pan and then turn out on a wire rack and leave to cool completely.
To make the icing
Beat the butter and cream cheese together. Sift the icing sugar and cocoa together. Add to the cream cheese mixture together with the essence and beat until smooth.
Ice the cake with chocolate orange cream cheese icing and then decorate with chocolate balls and orange zest.