Chocolate orange curd cake recipe
 Chocolate and orange are a match made in heaven. This easy cake makes the most of the combination with a fluffy chocolate orange sponge and zingy orange curd and cream filling. You will need two 20cm/8in round cake tins and an electric mixer. 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz golden caster sugar4 large free-range eggs225g/8oz self-raising flour2 tbsp cocoa powder 1 tsp baking powder2 oranges, finely grated zest½ tsp vanilla extract3 tbsp whole milkpinch salt 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz golden caster sugar 4 large free-range eggs 225g/8oz self-raising flour 2 tbsp cocoa powder 1 tsp baking powder 2 oranges, finely grated zest ½ tsp vanilla extract 3 tbsp whole milk pinch salt 175ml/6fl oz double cream4 tbsp orange curd 175ml/6fl oz double cream 4 tbsp orange curd 2 tbsp orange curd100g/3½oz icing sugarfew drops of orange juice 2 tbsp orange curd 100g/3½oz icing sugar few drops of orange juice dark chocolate, grated dark chocolate, grated Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper.Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream.Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper. Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream. To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream. Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate.