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
125g butter, melted, cooled
1 teaspoon vanilla essence
1 orange, zest and juice
Pre heat oven to 180degC.
- 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.
- 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.
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.
70g (2 cups) Rice Bubbles
120g (2/3 cup) icing sugar mixture
35g (1/2 cup) shredded coconut
1 tbsp cocoa powder, sifted
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)
- 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.
- Combine extra coconut, extra icing sugar and extra cocoa with reserved copha in a small bowl.
- 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.
- 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.
- 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.