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- Soft margarine 1/2 cup
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Superfine sugar 1/2 cup
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Eggs 2
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Self rising flour 3/4 cup
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Unsweetened cocoa 1/4 cup
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Milk 2 tbsp
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White chocolate butter cream:
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White chocolate 2 3/4 ounces
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Milk 2 tbsp
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Butter 2/3 cup
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Confectioners sugar 3/4 cup
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Orange flavored liqueur 2 tbsp
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Large dark chocolate curls to decorate
- Grease and flour the sides of two clean, dry 14 ounce food cans.
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Beat together the margarine and sugar in a bowl until light and fluffy.
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Gardually add the eggs, beating well after each addition.
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Sift together the flour and unsweetened cocoa and fold into the cake mixture.
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Fold in the milk. Divide the mixture between the two prepared cake tins.
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Stand the cake tins on a cookie sheet and bake in a preheated oven at 350 degree F for 40 minutes, or until springy to the touch.
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Cool the cakes for about 5 minutes in the cake tins, then turn out and cool completely on a wire rack.
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To make the butter cream, put the chocolate and milk in a pan and heat gently until the chocolate has melted, stirring until well combined.
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Leave to cool slightly. Beat together the butter and confectioners, sugar until light and fluffy.
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Beat in the orange liqueur. Gradually beat in the chocolate mixture.
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To assemble, cut both cakes into 1/2 inch thick slices, then reassemble them by sandwiching the slices together with some of the butter cream.
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Place the cake on a serving plate and spread the remaining butter cream over the top and sides.
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Decorate with the chocolate curls, then serve the cake cut diagonally into slices.