1 2-pound loaf
For the orange sponge:
2/3 cup butter, softened
3/4 cup caster sugar
2 small eggs
1 1/4 cups self-raising flour
2 tsp orange food coloring
For the chocolate sponge:
1 cup unsalted butter, softened
1 cup caster sugar
4 large eggs
1 1/2 cups self raising flour, sifted
1 cup cocoa powder
1 tsp baking powder
5 oz ground almonds
1/2 cup milk
3 1/2 oz melted dark chocolate, cooled
1 tsp vanilla bean extract
For the ganache:
3 1/2 oz dark chocolate, chopped
1/2 cup heavy cream
4 Oreos, crushed
4 oz green buttercream
Preheat the oven to 350 degrees. Lightly grease and line a 2-pound loaf pan with parchment paper.
For the orange cake: Place the butter and sugar into a mixing bowl and cream with an electric mixer until light and fluffy. Add the eggs and mix to combine, then add the flour and beat until smooth. Add the food coloring until you have a vibrant orange mixture. Spoon into the loaf pan and bake for 30 to 35 minutes until a skewer inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan then remove and allow to cool completely.
When cool, leave the cake upright, wide side up, and use a knife to level the top of the cake. Cut a triangular, carrot shape from the orange loaf and set aside.
Grease and line the same loaf pan with non-stick baking paper.
For the chocolate cake: Cream the butter and sugar together until light and fluffy. Beat in the eggs separately, mixing well after each addition. Sift together the flour, cocoa powder and baking powder, then fold into the mixture along with the almonds. Combine milk, vanilla and melted chocolate then mix through.
Spoon one-fourth of the mixture into the pan, making sure it reaches the corners then push the widest side of your carrot into the batter. Spoon over the remaining cake mixture, covering the carrot, and bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
For the icing: Put the chocolate into a heatproof bowl. Heat the cream until nearly boiling, and pour over the chocolate. Let stand for 2 minutes then mix from the center outwards to combine. Leave for 10 minutes to thicken slightly.
If necessary, cut the top from the cooled cake to level, then turn it upside down and place onto a board or serving plate. Spoon the chocolate icing over the surface, spreading to allow the icing to drizzle down the sides of the cake. Sprinkle with the crushed Oreo biscuits.
Place the green buttercream into a piping bag and cut off the end at a slight angle, then cut across this at the opposite angle so that you have a triangle shape. Pipe leaves in clusters over the top of the Oreo crumbs and serve in slices.