Rich, creamy chocolate cake paired with a refreshing hint of orange, topped with fresh orange zest. If you love chocolate as much as we do, then this one's for you!
500 ml cake flour
375 ml castor sugar
180 ml Robertson’s Cocoa Powder
10 ml Robertson’s Bicarbonate of Soda
5 ml Robertson’s Baking Powder
2.5 ml salt
250 ml buttermilk
250 ml lukewarm water
3 large eggs
60 ml canola oil
5 ml Robertson’s Vanilla Flavour Essence
2.5 ml Robertson’s Orange Flavour Essence
Preheat the oven to 180◦ C. Spray two 20 cm in diameter cake pans with Cook ‘n Bake Original or Butter Flavoured 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. Ice with chocolate orange cream cheese icing and then decorate with chocolate balls and orange zest.
CHOCOLATE ORANGE CREAM CHEESE ICING
60 g soft butter
230 g cream cheese, at room temperature
375 ml icing sugar
60 ml Robertson’s Cocoa Powder
5 ml Robertson’s Orange Essence
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.
Chocolate balls or chocolate curls
Orange zest tossed in a little castor sugar