- 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
- 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
- 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 as the orange sponge with non-stick baking paper.
- 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.
- 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.