how_make

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.