1 cup butter,softened, plus extra for greasing

1 cup caster sugar

4 eggs,beaten

2 cups self-rising flour

2 tbsp unsweetened cocoa powder

1 tbsp milk

grated rind from 1 large orange

1 tbsp orange juice

For the frosting

4 oz plain semisweet or milk chocolate, melted and cooled

1/2 cup unsalted butter

2 cup confectioners sugar,sifted

1. Preheat the oven to 350°F. Grease and line 8in round deep ccake pan with baking parchment.

2. In a large bowl, beat the butter and sugar together until pale and fluffy.

3. Beat in the eggs a little at a time. Fold the flour into the mixture. Put half of the batter into another bowl.

4. Sift the cocoa into one bowl of batter and mix well with the milk.

5. Put the rind and orange juice into the other bowl and mix well.

6. Spoon alternate tbsp of each mixture into the cake pan. Swirl a knife through the mixture once,then smooth the top level.

7. Bake for 45 minutes, or until the centre springs back when pressed. Leave to cool. Remove the papers.

8. In another bowl,whisk the butter. Beat in the confectioners sugar. Stir in the chocolate. Spread over the cake.

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