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
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…
| 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 |
Instructions
- 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.
