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β–’ For the chocolate sponge:

β€’ 350 g Butter or baking spread softened
β€’ 350 g Caster sugar
β€’ 6 Eggs large
β€’ 2 tsp orange extract
β€’ 2 tbsp Milk
β€’ 300 g Self raising flour
β€’ 50 g Cocoa powder
β€’ 1/2 tsp baking powder
β€’ For the orange sponge
β€’ 175 g Butter or baking spread softened
β€’ 175 g Caster sugar
β€’ 3 Eggs large
β€’ 1 tsp orange extract
β€’ 175 g Self raising flour
β€’ Orange food coloring

β–’ For the buttercream :

β€’ 550 g Butter softened, unsalted
β€’ 960 g Icing sugar
β€’ 140 g Cocoa powder
β€’ 3 1/2 tsp orange extract
β€’ 2-3 tbsp Milk

β–’ For the chocolate drip :

β€’ 140 g White chocolate
β€’ 55 g Double cream
β€’ Red food coloring
β€’ Yellow Food coloring

β–’ For decoration :

β€’ 16 pieces of Terry’s Chocolate Orange

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1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8β€³ cake tins (that are at least 2β€³ deep)

2. You can make both sponges at the same time if you have three tins, if you only have two tins, make one of them first then make the other afterwards. Do not make both and leave the batter on the side as it will affect the final results

β–’ For the chocolate sponge:

1. Mix the baking spread and caster sugar together for around 3 minutes until fluffy, ideally using an electric mixer

2. Add the eggs, orange extract and milk, and whisk until fully incorporated

3. Add the self-rising flour, cocoa powder and baking powder and whisk or fold in gently, only until you can’t see any flour anymore

4. Divide the mixture between the two tins, use scales for accuracy

5. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

For the orange sponge

1. Mix the baking spread and caster sugar together for around 3 minutes until fluffy, ideally using an electric mixer

2. Add the eggs and orange extract, and whisk until fully incorporated

3. Add the self-rising flour and orange food coloring and whisk or fold in gently, only until you can’t see any flour anymore

4. Pour the mixture into the tin

5. Bake them for 35 minutes, check it is done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tin and leave to cool on a cooling rack

6. To make the buttercream mix the butter, cocoa powder and icing sugar together. You may need to add the icing sugar and cocoa powder in stages, depending on how large your mixer bowl is.

7. Once it starts to come together add the orange extract and milk and mix until smooth. For best results use an electric mixer with the paddle attachment. If the buttercream is too stiff, you can add a little more milk

8. To stack and decorate the cake, level off each sponge with a cake leveller or knife if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table with a cake board underneath and spread some buttercream over the top

9. Add the orange-colored sponge on top and again spread buttercream over it

10. Add the final chocolate sponge on top of that, then cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 30 minutes to firm up

11. Coat the cake with a second and thicker layer of buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set

12. To make the white chocolate ganache drip, put the white chocolate and double cream into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth

13. Add the red and yellow food coloring until a bright orange shade is achieved

14. Put the chocolate drip mixture into a piping bag and snip a small section off the end, or put into a squeezy bottle

15. Pipe blobs of ganache around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

16. Once the drips are complete you can cover the whole top of the cake with chocolate ganache it you like. Pipe the remaining ganache all over the top of the cake and use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the ganache to set

17. Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

18. Decorate with the Terry’s Chocolate Orange pieces if using

19. Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days

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