Recipe adapted from: The Australian Women's Weekly Cakes & Slices Cookbook
Ingredients (20 cm (8 inch) cake)
60g dark chocolate
2 tsp vanilla essence
333g caster sugar
310g self raising flour
3/4 cup milk
1 tbsp orange rind (heck, just chuck the rind of the whole orange in there, don't pussyfoot around with it)
1. Line two 20cm square cake pans with baking paper. I used three shallow circular tins.
2. Preheat oven to 190 C (375 F).
3. Melt chocolate and set aside to cool.
4. Cream butter with the vanilla essence and caster sugar until light and fluffy. Add eggs one at a time, beating after each addition.
5. Fold in half the flour, then add all the milk and mix until combined. Add the remainder of the flour and fold in.
6. Separate the mixture into two bowls. One is your chocolate cake bowl, the other is for the orange part!
To your chocolate bowl, stir in your cooled melted chocolate.
To your orange bowl, stir in some orange zest.
7. Spoon the chocolate mixture into your cake tins.
8. Spoon the orange batter into the spaces and swirl the edges together with a knife.
9. Bake for about 35 minutes or until golden brown and an inserted skewer comes out clean.
10. Transfer to wire racks and let cool.
11. Ice your cake. I used chocolate ganache to sandwich two of the cakes together then coated the outside in ganache, and topped it off with giant Jaffas. (This cake was an ordered one, so no photos of the inside!)
Here's a slice of the other layer with some ganache slathered over it. So delicious.