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Chocolate Orange – Always the family favourite. A delightful chocolate sponge infused with our organic orange extract and lathered with buttercream.



  • 125g Dark Soft Brown Sugar
  • 75g Golden Caster Sugar
  • 200g Baking Spread, chilled
  • 150g Self Raising Flour
  • 50g Cocoa Powder
  • 2 Large Eggs, at room temperature
  • 1 Tsp Instant Coffee
  • 3 Tbsp Boiling Water
  • 1.55 Tsp Foodie Flavours Organic Orange Extract



Servings 10 / Prep time 25 mins / Cook time 25 mins


  1. Preheat the oven to 180°C/160°C fan. Lightly grease and line two 6 inch round cake tins with greaseproof baking paper.
  2. Add the coffee to the boiling water and stir until the granules have dissolved. Set aside to cool.
  3. Cream together the sugars and baking spread in a bowl for 2 mins, until light and fluffy.
  4. Add the eggs one at a time, mixing well in between each.
  5. Mix in the orange extract and cooled coffee.
  6. Fold the sifted flour and cocoa powder into the mixture, using a spatula/metal spoon.
  7. Divide the mixture equally between the tins and bake in the oven for 25-30 mins.
  8. Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack.


  1. Break up the chocolate into a microwave safe bowl and heat in the microwave on a high setting for 1 minute.
  2. Remove, stir and pop it back in the microwave for 20 seconds. Repeat this until the chocolate has melted and no lumps remain. Set aside to cool.
  3. In a large mixing bowl, beat the butter for 2-3 mins until pale and fluffy using a handheld or stand mixer.
  4. Add the cocoa powder and half of the icing sugar and beat again until combined. Repeat for the remaining icing sugar, adding in the cooled melted chocolate at the same time.
  5. Mix in the orange extract and milk. Beat for 5 mins.


  1. Assemble the cake by adding a third of the buttercream on top of the first sponge. Place the second sponge on top.
  2. Cover the cake using the rest of the buttercream. We used an angled spatula to do this.
  3. To decorate, finish with some candied orange peel (optional).


  • Folding in the flour with a spatula or metal spoon ensures the air bubbles in the cake mixture are retained and it will help make your cake light and fluffy.
  • You can use unsalted butter instead of baking spread for the sponge, just make sure the butter is at room temperature.
  • Pop the cake into the fridge for 30 minutes before covering the cake with the buttercream. This will make the sponges firmer and it will be easier to cover.
  • To make candied orange peel, peel a large orange and cut up the peel into thin strips. Add the peel to a saucepan with 100g granulated sugar and 100ml water. Once the sugar has dissolved, simmer for 20 minutes. Drain the water and lay out the peel on some greaseproof baking paper overnight to dry. Toss the peel in some granulated sugar.