Chocolate Orange Spiderweb Cake
1 hr 30 min.
ready in 13 h. 30 min.
- For the cakes
- 1 cup butter
- 1 cup superfine caster sugar
- 1 large, unwaxed Orange (finely grated zest)
- 4 eggs
- 1.333 cups self-rising flour (sifted)
- For the filling
- 1.333 cups plain Dark chocolate (80% cocoa solids, chopped)
- 1 cup unsalted butter
- ¾ cup powdered sugar
- To decorate
- 1 ¼ cups plain Chocolate (70% cocoa solids, chopped)
For the cakes: heat the oven to 170°C (150° fan) 325°F gas 3. Grease 2 x 13 cm|5" spring-sided cake tins and line the bases with non-stick baking paper.
Beat the butter, sugar and orange zest in a mixing bowl until light and fluffy.
Add the eggs, one at a time, beating well to combine. Add the flour and mix well.
Spoon into the tins and bake for 25-35 minutes until golden and springy to the touch. Cool in the tins.
For the icing: sift the icing sugar into a bowl and beat in just enough water to give a smooth icing. Beat in the food colouring until smooth.
Spread the icing over the top and sides of the cakes and leave to set overnight.
For the filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and remove from the heat. Allow to cool until just warm.
Beat the butter until very soft. Sift in the icing sugar and beat well until smooth. Beat in the melted chocolate.
Carefully cut each cake horizontally into 3 layers and sandwich the 3 layers of each cake with the buttercream.
To decorate: melt the chocolate as before and leave to cool and thicken. Spoon into a piping bag and pipe a web and a spider on each cake. Leave to set.