One-Bowl Chocolate Cake with Mocha Buttercream

Directions

1. Preheat the oven to 160°C fan / 180°C / 350°F / Gas Mark 4. Grease and line two 8-inch cake tins.
2. In a large bowl, mix the butter and caster sugar until fluffy, using a spoon or an electric mixer.
3. Add the eggs, orange extract, and milk, and whisk until fully incorporated.
4. Sift in the self-raising flour, cocoa powder, and baking powder. Fold in until no flour remains.
5. Divide the batter evenly between the two prepared tins. Use a scale for accuracy if desired.
6. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Cool the cakes in the tins or transfer to a wire rack.
7. To make the buttercream, beat together the butter, cocoa powder, and icing sugar until smooth. Add the orange extract and milk, and continue to beat until creamy and spreadable.
8. If the cakes have domed on top, level them with a serrated knife or cake leveller.
9. Place one sponge on a serving plate or cake stand. Pipe or spread half of the buttercream evenly over it.
10. Top with the second sponge and cover with the remaining buttercream.
11. Decorate with pieces of Terry’s Chocolate Orange and optional orange sprinkles.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 10–12 slices
• Difficulty: Medium

Variations & Substitutions

• Substitute orange extract with a teaspoon of espresso for a mocha-chocolate twist.
• Use dark chocolate for a richer, more intense flavor.
• Swap self-raising flour for all-purpose flour with 1 1/2 tsp baking powder.

Serving Suggestions