Serves 6-8, prep time 25 minutes, cooking time 45-50 minutes
INGREDIENTS
FOR THE SPONGE
225g unsalted butter
225g caster sugar
4 free-range eggs
170g self-raising flour
65g cocoa powder
½ tsp baking powder
FOR THE DECORATION
1 bar of milk chocolate
225g of unsalted butter, at room temperature
8 tbsp icing sugar
2 tbsp cocoa powder
4 tbsp of Nutella
4 tbsp of orange preserve
20 orange Club biscuits
1 orange peeled, the pith removed and cut into segments
Strips of orange rind
METHOD
Preheat the oven to 180°C. Cream the butter and sugar together in a food processor, until light and fluffy.
Add the eggs one at a time, mix until smooth, then sift in the flour, cocoa and baking powder and continue to mix.
Next, pour the cake mix into lined and greased baking trays, even out then bake for 45 -50 minutes.
Check the cakes cooked by plunging a knife into the centre; it should come out clean when cooked.
Remove the cakes from the tins, place on a wire rack to cool.
Now, bring a little water to the boil in a small pan, place a glass bowl on top, (ensuring the bowl doesn’t touch the water).
Break the chocolate into the bowl and melt over moderate heat.
When the chocolates melted, place a sheet of baking parchment on a tray, pour the chocolate.
Spread out evenly over the sheet, then chill in the fridge until set.
To assemble the cake; place one of the sponges on a cake tray top side down, spread over a layer of Nutella.
Next, spread over the orange preserve and place the second sponge on top.
In a bowl cream together the butter, icing sugar and cocoa.
With a spatula, cover the entire cake with an even layer of icing.
Stick the Club biscuits vertically around the edge of the cake.
Tightly wrap the outside of the cake with cling film and chill for 20 minutes.
Finally, top the cake with orange segments, break the set chocolate into shards and place between the orange. Finally, decorate with the orange rind strips.
