For the cake…
300 g butter, plus extra for greasing
300 g caster sugar
200 g white chocolate
300 g self-raising flour, sifted
For the icing…
140 g softened butter
250 g icing sugar
2 shots of orange liqueur
1. Preheat the oven to 180C/160C /gas mark 4. Lightly butter and line a 18cm-diameter deep cake tin.
2. Put the butter and sugar in a large mixing bowl. Beat together for about 5 minutes until pale and fluffy. Break the eggs into the bowl one at a time, beating well after each addition.
3. Melt the chocolate and add to your cake mixture. Now your can fold in the flour.
4. Pour the mixture into the cake tin, levelling the surface with a palette knife.
5. Bake in oven for 30-40 minutes until springy or a skewer inserted in the centre comes out clean. Leave in the tin for a few minutes then turn out onto a wire rack to cool.
8. To make the butter cream, beat the icing sugar and butter together to an almost white batter. Add your orange liqueur. Make sure the buttercream doesn’t become too runny. Add some more icing sugar if you need to.
9. Trim the surface of the cake with a serrated knife. Cut the cake in half horizontally. Sandwich together the two halves with some of the butter cream.
10. Pile the remaining butter cream on top of the cake. Spread it over the top and down the sides using a palette knife. Dip the knife in hot water and smooth the surface.
11. Grate some orange peel and sprinkle over the top for an added decoration.