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“Rich cake and fun to make, beautiful presentation, you'll need 2 14 oz aluminum food cans, (clean,empty)”
1hr 35mins

Ingredients Nutrition

  • 12 cup soft margarine
  • 12 cup superfine sugar
  • 2 eggs
  • 34 cup self-rising flour
  • 14 cup unsweetened cocoa
  • 2 tablespoons milk
  • For Buttercream
  • 2 34 ounces melting white chocolate (75g)
  • 2 tablespoons milk
  • 23 cup butter, softened
  • 34 cup confectioners' sugar
  • 2 tablespoons orange-flavored liqueur
  • chocolate shavings, for decorating (optional)


  1. Preheat oven to 350 degrees F/ 180 degrees Celsius.
  2. Grease and line (with parchment or wax paper) the inside of the food cans.
  3. Beat together the margarine and sugar in a bowl until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Strain together flour and cocoa powder and fold into mixture, fold in milk.
  6. Divide the batter into the prepared cans, stand the cans on a cookie sheet and bake for 40 minutes or until springy to the touch.
  7. Leave to cool for about 5 mins in the cans, then turn out and cool completely.
  8. While the cake cools, make the frosting.
  9. Over low heat, gently heat the chocolate and the milk, until chocolate has melted, remove from heat and let it cool slightly.
  10. Beat together butter and confectioners' sugar until light and fluffy.
  11. Beat in the orange liqueur, gradually beat in the chocolate mixture.
  12. To assemble, cut both cakes into 1/2 inch slices lenghtwise, then reassemble by sandwiching the slices together with some of the buttercream and then attaching the 2 cakes.
  13. Place the cake on a serving plate, and spread the remaining frosting over the top and sides and sprinkle top with chocolate shavings.
  14. Tip: Serve the cake cut diagonally into slices.

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