One-Bowl Chocolate Cake with Mocha Buttercream
Materials
For the Sponge:
- - 350 g Butter or baking spread
- - 350 g Caster sugar
- - 6 Large eggs
- - 2 tsp Orange extract
- - 1 tbsp Milk
- - 300 g Self-raising flour
- - 50 g Cocoa powder
- - 1/2 tsp Baking powder
For the Buttercream:
- - 250 g Butter or baking spread
- - 450 g Icing sugar
- - 50 g Cocoa powder
- - 1 1/2 tbsp Milk
- - 2 tsp Orange extract
For Decoration:
- - 1 Terry’s Chocolate Orange
- - Orange sprinkles optional
Instructions
Preheat Oven and Prepare Tins:
- - Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4.
- - Grease and line two 8" cake tins.
Make the Sponge:
- - In a large bowl, mix the butter and caster sugar with a spoon until fluffy, or use an electric mixer.
- - Add the eggs, orange extract, and milk. Whisk until fully incorporated.
- - Add the self-raising flour, cocoa powder, and baking powder. Whisk until the batter is smooth and you can't see any flour.
- - Divide the mixture evenly between the prepared tins. Use scales for accuracy.
- - Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean.
- - Leave the cakes to cool completely, either in the tins or on cooling racks after removing them from the tins.
Make the Buttercream:
- - In a bowl, mix the butter, cocoa powder, and icing sugar. Once it starts to come together, add the orange extract and milk.
- - Mix until smooth. An electric hand whisk is ideal, but you can also do this by hand with a spoon.
Assemble the Cake:
- - If the cakes have domed on top, level them with a cake leveller or a serrated knife.
- - Place one sponge on your plate or cake stand. Pipe or spread some of the buttercream on it.
- - Place the second sponge on top and pipe or spread the remaining buttercream over the top.
- - Decorate with pieces of Terry’s Chocolate Orange and orange sprinkles, if using.
Serve and Store:
- - Leftovers will keep in an airtight container in a cool place for 2-3 days.
- Enjoy your delicious One-Bowl Chocolate Cake with Mocha Buttercream!