• Chante Minnie

CHOCOLATE CAKE WITH CHOCOLATE ORANGE CREAM CHEESE ICING

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!


INGREDIENTS

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


METHOD

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.


TO DECORATE

  • Chocolate balls or chocolate curls

  • Orange zest tossed in a little castor sugar

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