Angela Romeo

CHOCOLATE ORANGE FAULT-LINE CAKE

Serves 30

For the cake

600g butter, softened

600g white caster sugar

9 large eggs

525g self-raising flour, sifted

75g good quality cocoa powder

Zest from 3 large oranges 

9 tbsp freshly squeezed orange juice, mixed with 1 tbsp vanilla extract

For the buttercream

325g butter

225g vegetable fat

1.1kg icing sugar

2 tsp vanilla extract

2-3 tbsp water or orange juice

For the orange centre and decoration

5 medium oranges, cut into 3mm thick slices

Pared zest from 1 orange

20g dark chocolate shards

400g caster sugar

Edible gold paint (optional)

Large star nozzle

1 For the dehydrated candied orange, preheat the oven to 120ºC, fan 100ºC, gas 1/2 .  in saucepan combine the sugar with 500ml water. Bring to the boil over a medium to high hea, stirring until the sugar dissolves. Add the orange slices and simmer for 5-6 mins. Use a slotted spoon to transfer the orange slices onto line baking sheets. Bake for 2 hours. 

2 For the cake, preheat the oven to 180ºC, fan 160ºC, gas 4. Grease and line 3 x 20cm deep loose-bottomed baking tins.In a large mixing bowl, use an electric hand whisk to cream together the butter and sugar until light and fluffy. Beat in the eggs two at a time and then beat in the last egg. Fold in the flour with a metal spoon, then fold in the milk and vanilla extract. 

3 Divide the mixture equally between the tins (if you want to be exact, weigh the mixture). Bake in the oven for 45-50 mins. The cakes are cooked when a skewer inserted into the middle comes out clean. Allow to cool in the tin for 10 mins, then turn out onto a wire rack and allow to completely.

4 To make the buttercream, using an electric hand whisk, beat the butter until light and fluffy. Add the vegetable fat, vanilla and 2 tbsp water and beat to mix. Gradually whisk in the icing sugar in batches, until smooth and spreadable. Add another 1 tbsp of water, if needed.

5 If necessary, trim the tops of the cakes to make level. Sandwich together using 200g of buttercream – the bottom side of the top cake should be facing up. Place the cake on a serving plate or cake board.

6 Crumb coat the cake using 450g buttercream, a spoonful of icing spread onto the middle of your cakeboard will stop the cake moving around. Apply the buttercream little and often, this will help to give an even distribution and prevent dragging crumbs around the cake. Use the tip of a dinner knife to apply icing to the sides and top of the stacked cake, slightly spreading a little more buttercream into any gaps or recesses, if necessary.

7 Smooth the top with an angled palette knife, then take a palette knife or cake scraper and hold at a 45ºC angle against the cake. Sweep around the cake with a little pressure to remove the excess icing. Scrape the icing into a separate bowl (as it may have crumbs in it) and continue to remove the excess buttercream. If there are any gaps or holes, fill with a little buttercream and smooth again with a pallet knife or cake scraper.

8 After finishing your sides you will have little peaks at the top edge of your cake, use the palette knife, held horizontally, to draw these towards the centre in to the centre of the cake, using gentle but sturdy sweeping motions. Chill the cake for 30 mins.

9 Use 150g of the buttercream to spread a thin but approx 5cm  wide strip around the middle if the cake. Gently press the candied orange slices onto the strip, trimming as liked to fit the strip. Chill for 10 mins. 

10 Spread the remaining buttercream (reserving 150g for the decorative rosettes) generously around the base and top of the cake with a palette knife or cake scraper ensuring it overlaps the oranges. Smooth with a palette knife or cake scraper - starting with the top and then the sides. You will have little peaks around the top edge of the cake, using a palette knife draw these inwards for a neat edge. 

11 Optional: Chill in the fridge for hour. Brush the edges of the fault line with the gold paint. 

12 Fill a piping bag fitted with a large star or plain round nozzle and pipes rosettes or peaks all around the top of the cake. 

13 Pare the zest from the orange with a vegetable peeler. Cut into thin strips with a sharp knife or kitchen scissors, wrap around the skewer and squeeze a little to make a curl. Use to decorate the middle of the cake with the chocolate shards. 3 Pare the zest from the orange with a vegetable peeler. Cut into thin strips with a sharp knife or kitchen scissors, bend slightly and place on the cake. Wrap a few strips around the skewer and squeeze a little to make curls, if liked.