For 8 portions you need
4 oz. butter
4 oz. sugar
5 oz. self-raising flour
3 eggs
1 oz. cocoa
1/2 teaspoon vanilla essence
Cream filling
2 oz. butter
6 oz. icing sugar
3 tablespoons orange juice
1 teaspoon shredded orange peel
Icing
4 tablespoons strong coffee
small piece butter
1 teaspoon shredded orange peel
6-oz. icing sugar
Decoration
1-2 oz. shredded walnuts
green colouring,
- Cream butter and sugar together until very soft and light.
- Add beaten eggs gradually, beating well after each addition.
- Sieve flour and cocoa together twice. Stir into mixture with flavouring essence,
mixing without beating until smooth. - Divide between 2 greased and lined sandwich tins. Bake in pre-heated oven,
reducing to second temperature given when tins are in oven, for 20 to 25 minutes. - Cool on wire tray.
- Beat ingredients for cream filling together until smooth. Spread between the two cakes.
- For the icing put the coffee into a pan and heat, but do not make hot. Take off heat and stir in orange peel and butter. Work in sifted icing sugar.
- Spread icing over top and sides of cake with palette knife, dipping knife in water if needed for smooth finish.
- Decorate with chopped walnuts, some of the pieces can be coloured green, if desired, for contrast.
Oven temperature: 400F Gas Mark 6, then 350°F -Gas Mark 4