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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!
  • Cooking time30 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Creamy Halloween chocolate orange cake


  • 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…
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 180°C, 160°C fan, Gas mark 4. Grease and bottom line 2 x 20cm round cake tins with baking paper.
  2. Add the lemon juice to the milk and set aside.
  3. Cream the Stork, sugar, orange zest then add the eggs, one at a time, beating well after each addition.
  4. Add the flour mixture alternately with the milk and mix well. Lastly fold through the melted chocolate.
  5. 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.
  6. Whisk the Elmlea and the icing sugar to soft peak, add colouring as desired.
  7. Sandwich cake together with half the whipped Elmlea and top with the remainder. Add decorations of choice.