Chocolate orange cake

2 eggs

1 cup caster sugar (2,5dl)

2 tsp vanilla sugar

½ tsp baking powder

½ tsp bicarbonate of soda

2 tbsp cocoa

1 orange

1¼ cup plain flour (3+dl)

100g butter

⅓ cup water (80-90ml)

1 tsp freeze dried coffee (instant coffee powder)

Icing:

100g butter

3 tbsp orange juice

1 tsp lemon juice

2 cups icing sugar (2,5dl)

To make the sponge:

Line a 6" (15cm) baking tin with baking paper. Grease and flour. Beat eggs and sugar with an electric mixer until light and fluffy. Add vanilla sugar, bicarbonate of soda, baking powder,sift in the cocoa and beat until smooth. Add the zest from the orange and juice the orange in a separate bowl. Add 1 tbsp orange juice to the egg and sugar mix. Add the flour and beat until you've got a smooth mix. Melt the butter in a saucepan. Add water and coffee powder and bring back to the boil. While mixing, slowly pour the melted butter into the mixing bowl and mix until smooth. As soon as your mix is smooth pour it over into the baking tin and place it in the oven to bake at 175 degrees (fan oven) for about an hour. I would start checking the sponge halfway through and then regularly by sticking a skewer or a knife into the cake to see if it comes out clean. If it does-your cake is ready. Time of baking will vary slightly in different ovens. 

It is important to get the cake into the oven as quickly as possibly, as the adding of the hot butter and water will start the process of the baking powder. 

Turn the cake out and let cool. Make the icing by creaming the butter with an electric mixer until the butter changes colour for slightly whiter, and then mixing in the rest of the ingredients until you've got a thick but spreadable icing. When the cake has cooled cut it into two layers and spread some icing in the middle between the two sponges, and a thicker layer on top. 

If the cake is not cool enough it will melt the buttercream. Enjoy!