This rather messy looking cake, smells and tastes so wonderful because it is full of the warming scents of Orange, Cinnamon Spice and Chocolate.

Having found two 20cm spring form cake tins, this would make a simple sponge layered cake with a thickly indulgent butter cream icing.

Ingredients for the Orange Chocolate cake:

200g Caster Sugar

200g softened butter

4tsp Orange Juice

5tsp Coca Powder

1 tsp Ground Cinnamon Powder

3 Beaten Eggs

200g Plain Flour

2 tsp Baking Powder and the Zest of 2 large Seville Oranges

Orange Marmalade (for the filling)

For the Butter Cream filling:

(I have made this using a Sunflower Margarine as my hubby doesn’t get on well with Cows Milk, and used a dash of Orange Juice)

Icing Sugar (about twice the volume to the butter)

Butter or Marge

Pinch of Salt

Orange Zest

1 tablespoon of Milk/Orange Juice to taste and loosen the consistency of the filling to your desired consistency

To make:

Preheat oven to 180 degrees

Mix together the softened butter and sugar until the mixture is light and fluffy. I mixed it together with a spoon rather than used an electric whisk.

Heat orange juice and then mix in 4 tablespoons of the Coca Powder to form a paste and add to the Sugar and Butter mixture, add the rest of the Coca Powder into the mixture and mix until all the ingredients are combined.

Beat in the 3 whisked eggs a little at a time until the mixture has combined to form a batter like mixture.

In a bowl add in the Strong Flour, Baking Powder Cinnamon and Grated Zest of Orange and combine. Sift this mixture into the batter like mixture and gently fold into the mixture until the two have combined into a thick cake mix.

Divide evenly between 2 Cake Tins (20cm wide). I have lined these with Grease proof paper, to help ease the cake out of the tins.

Bake in the oven for about 25-30 minutes. You’ll know the cake is ready when you put a skewer through and it comes out clean.

Cool the cakes on a baking rack.

I found a tip in one of Delia’s recipe books about how to remove cakes from a spring form cake tin. Put the cake on top of a tin can and push the side of the cake tin down, it should slide off the cake, leaving the cake on the base. Use a pallet knife and gently remove from the base of the tin.

Put a tea towel over the baking rack so that you don’t get lines on the cake. (I didn’t do this bit as I thought the lines would be inside the middle of the cake.

It will take about 20 minutes for the cake to cool completely.

For the Buttermilk filling – I made this orangey by grating the zest off another orange and adding this to the marge. Combine in Icing sugar and keep mixing/adding icing sugar until you get the consistency you want for the cake. I added a splash of orange juice as well as some Soya Milk to make the consistency a little gooey.

Once you have the filling made, spread a thin layer of Marmalade on each side of the cakes and spread the buttermilk filling on top. Sandwich the cake together, dust icing sugar on top and the cake is ready to serve.

For people who like to decorate, the cake would look great with butter icing on top and some of those jellied orange segments or fresh oranges to decorate. But I was too eager to eat the cake, so were the kids, so it just got a coating of icing sugar before being served for last night’s tea.

Hmmm delicious!