8oz (225g) Butter
8oz (225g) Golden caster sugar
4oz (110g) Self raising flour
4oz (110g) of Dark cocoa powder (Green and Blacks).
Butter Cream Topping:
100g bar of 70% Dark chocolate (Green and Blacks).
Preheat oven 140c/120c Fan/275F/Gas Mark 1.
Grease two loaf tins and line bottom with baking paper. This recipe is enough to make two cakes one for you to give to a friend and pretend to be generous and the other for your tin.
Cream the sugar and butter together. Whisk in the eggs one at a time. Fold in the flour and cocoa. Add the zest from the orange and the juice. Divide into two loaf tins. You can weigh each one to make sure you have the same weight of mixture in both, for two even bakes.
Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes cleanly out. Allow to cool and make icing.
Simple butter cream – whisk butter, and icing sugar and cocoa powder together. Add tbsp of the orange juice at a time until smooth enough to spread over cake. Add orange zest for more tang. Now spread over top of cake.
Melt chocolate bar gently and spread over butter cream. I find doing this in two thin coats is easier. Allow to cool slightly and make knife marks on top so that the hard chocolate can be cut into easily. Not terribly attractive at this stage but I usually serve this already cut up into slices where the effect of the two textures looks good.