CHOCOLATE CHIP AND ORANGE CAKE
A delightful, full flavoured cake for any time. Wonderful alternative to your usual tea-time sponge cake.
Provided by elingrace
Time 45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat oven to 190C/fan 170C/gas 5. Grease a sandwich tin and line with non-stick baking paper. In a bowl, cream the butter and sugar together until you have a smooth, pale mixture.
- Add the beaten eggs little by little before adding the flour, then baking powder and the stir in the chocolate chips and orange essence until combined.
- Put you mixture into your tin and place into the oven for 25 mins until springs back when gently pressed or a skewer comes out clean. Place on a cooling rack and leave to cool for 20-30 mins.
- For the icing, melt the butter chocolate and milk in a bowl over a pan of simmering water and then add the cocoa powder, icing sugar, 1 tbsp of hot water and orange essence and stir it all in. Then, with a palette knife gently spread on to the top of the cake. (To help you spread the icing easily, dip the palette knife in hot water first.
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