Devil’s food cake with orange frosting
- Preparation and cooking time
- Total time
- A little effort
- Serves 10
Skip to ingredients
- 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 orangesboth zested and 1 juiced
- 50g dark chocolatemelted and cooled
ICING
- 250g butter
- 500g icing sugar
- 2 orangesboth zested and 1 juiced
Nutrition: per serving
- kcal733
- fat37.7g
- carbs94.6g
- fibre2.4g
- protein4.8g
- salt0.8g
Method
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.
