Ingredients
- For the cake
375g soft butter
375g caster sugar
6 large eggs, beaten
375g self-raising flour
2 tsp baking powder
25g cocoa powder
2 tbsp milk
2 tsp vanilla extract
1 tsp orange extract - For the frosting
250g unsalted butter
500g icing sugar
3 tbsp milk
40g cocoa powder
1 tsp orange extract
Chocolate sprinkles, to decorate
Method
- Pre-heat to fan oven 160C.
- Grease and line two deep 20cm cake tins with baking paper.
- Measure the butter and caster sugar into a large bowl. Cream together using an electric hand whisk until pale and fluffy.
- Add the eggs, flour and baking powder. Whisk well and divide between two bowls.
- Add the milk, cocoa powder and orange extract to one bowl and mix. Add the vanilla extract to the other and mix.
- Divide spoonfuls of each mixture between the tins and swirl the colours together with a chopstick or knife to make a marble effect.
- Bake for 45 minutes until well risen and the sponge is coming away from the side of the tins. Leave to cool on a wire rack.
- Measure the frosting ingredients together in a large bowl until creamy and smooth. Sandwich the cakes together with the frosting and spread extra frosting on top. Sprinkle with chocolate sprinkles.
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