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Tamara Jane's - Orange chocolate cake and Halloween spiders - 30 October

Chocolate Orange Cake with Orange Frosting

1 1/3 cups plain flour 
1 teaspoon bicarbonate of soda 
1/3 cup cocoa powder 
1 cup caster sugar 
1 cup buttermilk 
2 eggs 
125g butter, melted, cooled 
1 teaspoon vanilla essence 
1 orange, zest and juice

Pre heat oven to 180degC.

  1. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, orange zest, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
  2. Pour mixture into prepared pan or 12 cupcake papers Bake for 40 to 45 minutes for 1 cake, 20 minutes for cupcakes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Once cold, ice with orange frosting.

Orange Frosting

125 g softened butter
3 cups icing sugar
The juice of the orange and some milk
Orange food colouring

Beat the butter until soft. Gradually add 3/4 of the icing sugar and the orange juice. Add the remaining icing sugar and enough milk to beat to a fluffy consistency. Beat in the colour to make a soft orange colour. Top with a chocolate decoration.

Chocolate Spiders

70g (2 cups) Rice Bubbles 
120g (2/3 cup) icing sugar mixture 
35g (1/2 cup) shredded coconut 
1 tbsp cocoa powder, sifted 
140g copha 
20g (1/4 cup) shredded coconut, extra 
1 tbs icing sugar mixture, extra 
1 tsp cocoa powder, extra 
24 red jelly beans 
190g (1 cup) dark chocolate melts (Nestle brand)

  1. Combine the Rice Bubbles, icing sugar, coconut and cocoa in a large bowl. Place the copha in a small saucepan and stir over medium heat for 3 minutes or it melts. Reserve 2 tablespoonfuls of copha. Add the remaining copha to the Rice Bubbles mixture and stir until well combined.
  2. Combine extra coconut, extra icing sugar and extra cocoa with reserved copha in a small bowl.
  3. Place 2 tablespoonsful of Rice Bubbles mixture in each hole of a 12-hole (80ml/1/3-cup) muffin pan. Use a teaspoon to lightly press down. Sprinkle with coconut mixture. Press red jelly beans in each chocolate crackle for eyes. Place in the fridge for 30 minutes to set.
  4. Meanwhile, line 2 baking trays with non-stick baking paper. Place the chocolate melts in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Reserve 2 tablespoonfuls of chocolate. Place the remaining chocolate in a small plastic bag. Use a pair of scissors to snip the corner and pipe 8 chocolate lines, about 10cm long, on to the lined tray to make spider legs. Repeat to create 11 more sets of legs. Place in the fridge for 5 minutes or until set.
  5. Remove chocolate crackles from pan and place, coconut-side up, on a clean work surface. Use reserved melted chocolate to attach the chocolate legs to each spider. Serve.

Click here for the Witches Fingers recipe.