This recipe makes 16 slices or less if you want bigger slices
4 tbsp Cocoa Powder 4 tbsp Hot Water
225g Butter I use stork baking butter
225g Caster sugar
275g Self raising flour
2 level tsp Baking powder 1 orange grated
4 large eggs
4 tbsp milk
For the buttercream 450g icing sugar 250g butter 1 tbsp hot water 2 whole Terrys chocolate orange 1 melted and 1 broken up for decoration
Preheat the oven to 180’c fan 160′ and prepare a baking tin with baking paper, I use a roasting tin the size 12 x 9 inch it works perfectly for all traybake recipe.
Place the cocoa powder and boiling water into the bowl first and mix till nice and smooth allow to cool for 5 minutes. Then place the butter, sugar, flour, baking powder, eggs , milk and orange zest into the bowl with the cocoa mix using a freestanding mixer or a held mixer which ever is easier, mix for 2 – 5 minutes. using a spatular half way make sure all the chocolate from the bottom is away from the bottom. Then continue to mix until light and smooth.
Turn the mixture into your prepared tin spread evenly using a spatular to get all the mixture making sure all corners are full with the cake mix.
Bake in the preheated oven for around 25/30 mins this does depend on ovens yours may take a little longer if it does don’t worry.
Make your buttercream by adding your icing sugar, butter and a tablespoon of water mix till it, starts to come together then add the melted chocolate orange. Then continue to mix for at least 10 -15 mins I find this gives you a much better buttercream as its lighter.
Once your cake is cooked and springy to touch you know its ready, place your cake out of the tin onto a wire rack and allow to go cold
Once cold spread your buttercream on with a palette knife then place your Terry’s orange segments neatly on top.
Its that simple and very yummy if you have left over buttercream pop it in an air tight container in the fridge it will keep for a week or so.
Hope you enjoy this if you do give it a like thank you