Chocolate Orange Cake

175 g/6 oz caster sugar
175 g/6 oz butter or block margarine
3 eggs, beaten
175 g/6 oz self-raising flour, sifted

2 tbsp cocoa powder, sifted
2 tbsp milk
3 tbsp orange juice
Grated rind of ½ orange

Frosting ingredients:
175 g/6 oz icing sugar
2 tbsp orange juice

Garnish:
Grated orange peel, orange shavings, or cocoa powder

Beat the sugar and butter or margarine together in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition. Carefully fold in the flour.

Divide the mixture in half. Add the cocoa and milk to one half, stirring until well combined. Flavour the other half with the orange juice and grated orange rind.

Place spoonfuls of each mixture into a lightly greased 20 cm/8 inch deep round cake tin and swirl together with a skewer, to create a marbled effect. Bake in a preheated oven, 190°C/375°F, for 20 minutes or until the cake is springy to the touch. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.

To make the frosting, sift the icing sugar into a mixing bowl and mix in enough of the orange juice to form a smooth frosting. Spread the frosting over the top of the cake and leave to set.

Or you can just skip the frosting, simply add some grated orange peel, orange shavings, or cocoa powder as a garnish.