• 100g light muscovado sugar
  • 150g golden caster sugar
  • 50g cocoa
  • 225g self-raising flour
  • ½ tsp baking powder
  • 2 eggs
  • 125ml rapeseed or grapeseed oil
  • 2 oranges, both zested and 1 juiced
  • 50g dark chocolate, melted and cooled


  • 250g butter
  • 500g icing sugar
  • 2 oranges, both zested and 1 juiced


  • STEP 1

    Heat the oven to 160c/fan 140/gas 3. oil and line 2 × 20cm springform cake tins. put the sugars in the bowl of a mixer and sift over the cocoa, flour and baking powder. mix the eggs with the oil and orange zest in a jug and add the mix to the bowl and beat a couple of times. put the orange juice in the jug and add enough water to make 250ml, add this to the bowl.

  • STEP 2

    Beat the ingredients slowly to mix everything together then add the melted chocolate. beat for 3 minutes until the mixture is smooth, it should be runnier than a normal cake mix. scoop the mixture into the cake tins, dividing it as equally as you can and level the tops.

  • STEP 3

    Bake for 30 minutes or until the cakes are cooked through, test them with a skewer, it should come out clean. cool for 10 minutes in the tins and then tip out onto a wire rack.

  • STEP 4

    To make the frosting, beat the butter until it is really soft, beat in the icing sugar a little at a time. add the orange zest and a splash of juice and beat until the frosting is fluffy. sandwich the cakes together with some frosting then frost the outside of the cake.


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