This cake is delicious, simple to do and looks very impressive. I use a baking tin measuring 26cm x 17cm x 3cm deep. Fate Chocolate and Orange Cake freezes well. Just place it onto a baking tray or freezable tray without wrapping, to protect the decoration and place it in the freezer. When frozen it can be wrapped or placed into a plastic container with a lid. It can also be cut into portions before freezing.
For the sponge:
1 x 250g Fate Low Protein Chocolate Flavour Cake Mix
65g soft margarine
grated rind of half an orange
For the decoration:
1 exchange suitable chocolate spread or buttercream
60g icing sugar
1- 2 tbsp pure orange juice
grated rind of a medium sized orange
Preheat oven Gas 5, 190°C, 375°F
Place the Fate Low Protein Chocolate Flavour Cake mix into a mixing bowl. Add the soft margarine and the grated orange rind. Add the water and mix quickly for 1 minute with a wire whisk until blended well.
Place the mixture into a greased and lined tin and use a spoon to gently spread the mixture to the edge of the tin. Bake for 20 – 25 mins until risen and firm. Turn the cake out onto a wire rack and if possible, turn the cake over so that the top is at the top. If you like, you can cut the top level with an electric knife to give it a professional finish.
Leave the cake to cool just a little. While it is still slightly warm spread the chocolate topping on the cake. Put the icing sugar in a bowl and add the orange juice little by little to make glace icing. It should be thick enough to stick to the back of a spoon. Alter the consistency if necessary by adding more sugar or more liquid. When you have the consistency you want, add the grated rind and stir well. Drizzle the icing on the top of the cake.
Leave to set before cutting into portions.