MATTY'S (LEFTOVER CHOCOLATE) CITRUS CAKE

It is Easter Monday and you still can't move from the massive Sunday roast and dozens of Easter eggs you've stuffed into your face yesterday. If your still staring at the mountain of chocolate left over and wondering how you are going to munch your way through it all why not take some of it and russle up this quick and zesty sponge cake. It uses your left overs to decorate the top and is great way to spend the final day of Easter with the kids. I've used leftover chocolate oranges and grated chocolate to decorate the top (I love chocolate orange!) but you can use broken Easter egg shards, buttons or mini eggs to decorate the top, it all depends on whatever is tempting you from the kitchen.

Don't just restrict yourself to Easter either because who are we all trying to kid; most people have "leftover" chocolate lying around the house that could be used up. Yes! I'm talking to you, you chocolate fiend!

The great thing about this cake is that it is an all in one mix. As long as you have all the ingredients at your disposal it's just a case of throwing them all into a bowl and lashing it the oven - it's as simple as that so this is great cake for making on a lazy day. So off the couch and into the kitchen with you and get baking!

Leftover Chocolate Citrus Cake

For The Cake:

170g Self Raising Flour

1/2 Tsp Baking Powder

170g Soft Butter

75g Golden Caster Sugar

75g Light Brown Soft Sugar

3 Eggs

Zest Of 1 Lemon 

Zest Of Half An Orange

For The Glaze:

Juice Of 1 Lemon

10g Golden Caster Sugar

For The Icing

75g Soft Butter

200g Icing Sugar

Juice Of Half An Orange

1. Heat up your oven to 180 degrees (160 fan).
2. So so simple! Throw in all the cake ingredients into a bowl and give everything a good old mix until you have a nice smooth cake mix.
3. Divide the mix between two cake tins and place both tins on the middle shelf and bake for around 15-20 minutes until the tops are golden and a skewer comes out clean
4. Take out the cakes and leave to cool in the tins. Once cooled, turn out, upside down onto a wire rack.
   
5. Mix the lemon juice and sugar in a bowl to make a glaze. Prick the cakes with fork a couple of times before brushing the cakes with all of the glaze mix
6. Mix together all your ingredients for the icing in another bowl and mix until smooth. If the icing is slightly runny add in a tbsp extra of icing sugar at a time until you achieve a nice spreadable icing. 
7. Spread the icing on one of the cakes before placing the second cake on top. Ice the top of the second cake and your done.

It's entirely up to you how you decorate your cake. I like to sprinkle over a layer of cocoa powder first of all to create a chocolaty base to the icing and then see what I have in the fridge to decorate the top. Go as crazy as you like it's completely up to you - but a whole chocolate orange around the edge is my top choice!

 

Enjoy with a great big mug of tea lying down once again on the couch - think that's enough work for one day - don't you?