• 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar
  • 2 eggs
  • 125 g (4 oz) self-raising flour
  • 25 g (1 oz) cocoa powder
  • ½ teaspoon baking powder
  • finely grated rind of 1 orange
  • candied orange peel shavings, to decorate (optional)
  • 100 g (3½ oz) plain chocolate, chopped
  • 100 g (3½ oz) unsalted butter, softened
  • 125 g (4 oz) icing sugar
  • 2 tablespoons cocoa powder

Line a 12-section bun tray with paper cake cases. Put the lightly salted butter, caster sugar, eggs, flour, cocoa powder, baking powder and orange rind in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Divide the cake mixture evenly between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Melt the chocolate (see pages 16–17) and leave to cool. Beat together the unsalted butter, icing sugar and cocoa powder in a bowl until smooth and creamy. Stir in the melted chocolate. Pipe or swirl the icing over the tops of the cakes and decorate with candied orange peel shavings, if liked.

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