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Serves about 20 This makes one cake, double the base ingredient­s to get all the layers


250g unsalted butter, chopped

200g dark chocolate, chopped

1 tbsp instant coffee granules 375ml hot water

460g caster sugar

185g self-raising flour

75g plain flour

30g unsweetene­d Dutch cocoa powder

2 eggs

2 tsp vanilla extract

YOU WILL ALSO NEED 200g orange marmalade, plus candied orange peel or peel from the marmalade


250g unsalted butter, at room temperatur­e, chopped

400g icing sugar

60g unsweetene­d Dutch cocoa powder

2 tsp vanilla extract

80ml milk

½ tsp salt

To make one cake, preheat the oven to 150°C/gas

2. Grease and line the base and sides of a 24cm springform cake tin. It is a very liquid batter, so if your tin leaks secure a piece of foil around the outside of the base and side. Melt the butter in a pan over a medium heat and add the chocolate, stirring to melt. Add the coffee, water and sugar, stirring until you have a smooth mixture.

Remove from the heat and pour into a large mixing bowl. Cool for 5 minutes. Sift the flours and the cocoa powder into the chocolate mixture and stir through. Lightly whisk the eggs with the vanilla then add them to the bowl, beating well by hand or with an electric beater until you have a smooth batter. Pour the batter into the prepared tin and bake for 1 hours or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely before removing it from the tin. Repeat and make a second cake.

To make the buttercrea­m icing, beat the butter in an electric mixer until pale and thick. Sift the icing sugar and cocoa powder together and add to the butter, beating at low speed until combined. Add the vanilla, milk and salt, and beat well until you have a smooth icing. Halve each cake so you end up with four round layers.

Lay one layer of cake on a serving plate, spread one-third of the marmalade all over it, then a quarter of the buttercrea­m, then top with the next layer of cake and repeat. On the last layer of cake, top only with buttercrea­m. Decorate with pieces of orange peel from the marmalade or fresh flowers, as you wish.

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 ??  ?? Recipes taken from Now For Something Sweet by Monday Morning Cooking Club (£25, Harpercoll­ins)
Recipes taken from Now For Something Sweet by Monday Morning Cooking Club (£25, Harpercoll­ins)

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