Orange Cake

Prep time: 20 mins Cook time: 30-35 mins Total time: 50-55 mins

Ingredients

Cake

175 grams flour

2 eggs

1 teaspoon baking powder

1 tablespoon lemon juice

zest of one large orange

125 grams unsalted butter

125 grams sugar

Orange drizzle

juice of half an orange

50 grams powdered sugar

Chocolate Frosting

1 cup unsalted butter, softened to room temperature

3/4 cup powdered sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 tablespoon corn syrup

1/4 cup warm water

1/4 cup cocoa

5 ounces chocolate, chopped

Equipment

Measuring cups and spoons

Handheld electric whisk

2 large bowls

8 inch round cake baking pan

Small bowl

Small spoon

Spatula

Ice cream scoop

Wire rack

How To

Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.

Cake

Using a handheld electric whisk, mix all the ingredients in a large bowl for about 2 minutes until well combined.

Pour into the cake pan, and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool for 5 minutes in the pan. Remove and let cool completely on a wire rack.

Make the orange drizzle.

Orange drizzle

In a small bowl, mix the orange juice and powdered sugar. Mix with the small spoon until well combined. Set aside.

When the cake is cool, slice the cake in two halves. Place one half on a plate, and spoon the orange drizzle over the cake. Repeat with the other cake half.

Make the chocolate frosting.

Chocolate Frosting

In a large bowl and using the handheld electric whisk, mix the butter, powdered sugar, corn syrup and vanilla extract. Beat for a few minutes until smooth and fluffy.

Add the salt, warm water and cocoa powder and continue beating until smooth and well combined.

Beat in the melted chocolate until the frosting is smooth and somewhat shiny in look. If you want a thicker consistency, add a few tablespoons of powdered sugar and beat in.

Assembly

Place one layer of the cake on the serving plate. Spread about 3 ice cream scoops of the frosting onto the cake. Spread with the spatula.

Place the second cake layer on top. Spread about 3 ice cream scoops of the frosting onto the top layer, and spread with the spatula.

Decorate with the leftover orange zest (optional)