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Creamy Halloween chocolate orange cake
Decadent creamy spider cake full of chocolate and orange flavour for everyone to enjoy this HALLOWEEN!
Decadent creamy spider cake full of chocolate and orange flavour for everyone to enjoy this HALLOWEEN!
Prep time
30 minutes
Cooking time
30 minutes
Servings
12
Difficulty
Easy
Ingredients
Ingredients
125g Stork Original tub
284ml Elmlea double (whipped)
250g golden caster sugar
50g cocoa powder
100g plain chocolate, melted
3 eggs, medium
200ml semi-skimmed milk
225g plain flour sieved with 1 tsp bicarbonate of soda
1 tbsp lemon juice
4 tbsp icing sugar
1 orange, zest only
Orange colouring
Halloween decorations of choice, ie: plastic spiders, edible candy eyes…
Instructions
how_make
Preheat oven to 180°C, 160°C fan, Gas mark 4. Grease and bottom line 2 x 20cm round cake tins with baking paper.
Add the lemon juice to the milk and set aside.
Cream the Stork, sugar, orange zest then add the eggs, one at a time, beating well after each addition.
Add the flour mixture alternately with the milk and mix well. Lastly fold through the melted chocolate.
Divide between the sandwich tins and bake in the centre of the oven for 30-35 minutes, or until a skewer comes out clean. Turn out, remove paper and leave to cool.
Whisk the Elmlea and the icing sugar to soft peak, add colouring as desired.
Sandwich cake together with half the whipped Elmlea and top with the remainder. Add decorations of choice.
