Chocolate Orange Cake with Tangy Lemon Frosting

This recipe makes a beautifully moist orange cake which is fantastic with the rich chocolate and the tangy lemon frosting. 
This cake is also fabulous if you use the dark chocolate to completely cover the cake and use the cream cheese frosting as a filling.

The bunnies are optional!

Ingredients

250g Caster Sugar

150g Soft Butter (spreadable is fine)

3 Large Eggs

250g Self-Raising Flour

Zest of 1 Orange (grated or microplaned)

Juice of 1 Orange (approx. 50ml)

125ml Natural Yoghurt

For the Dark Chocolate Filling and Drizzle

200g Dark Chocolate, about 70% cocoa solids

50g Butter

3 tbsp Golden Syrup

For the Lemon Frosting

Zest of 1 Lemon (about a teaspoon)
200g Cream Cheese

 60ml Natural Yoghurt
350g Icing Sugar

a squeeze of Lemon Juice

• Preheat the oven to 175C (fan) and thoroughly butter and line two sandwich cake tins (20cm diameter).
• Tip the caster sugar and the butter into a large bowl (or mixer) and whisk until combined.  Add the eggs one at a time, then the self-raising flour.  Still whisking, add the orange zest, orange juice and the yoghurt until combined, pale and mousse-like.
• Spoon the mixture evenly between the two tins, smooth out and bake in the preheated oven for about 25 minutes or until an inserted skewer comes out clean.
• Take the cakes out of the oven and put aside to cool in the tins for about 15 minutes.  When they are cool enough to handle, carefully remove from the tins and transfer onto a board.  When completely cool slice each cake in half horizontally so you have four round slices.  Put one of the rounds cut side up on the plate you want to serve the cake on.
• To make the chocolate filling, put all the ingredients together in a bowl and melt in the microwave (in 20 second bursts) or set over a pan of simmering water.  When melted and smooth, spoon 2-3 tablespoons over the bottom cake layer and spread out evenly to the edges.  Do the same with the next two layers, making sure you leave some chocolate to drizzle at the end, then top with the last one (cut side down).  Run a knife around the edge of the cake to remove any chocolate that may have escaped.
• To make the lemon frosting, put the cream cheese into a bowl with the yoghurt and the lemon zest.  Whisk until smooth then add the squeeze of lemon juice and gradually add the icing sugar until thick and creamy.
• Spoon it thickly onto the cake and smooth over the top and down the sides with a knife until the cake is totally covered.  Drizzle haphazardly with the remaining chocolate and put in the fridge for one hour to set the frosting.  Don't leave it in the fridge though as the cake and the chocolate will go a little hard, it needs to be taken out of the fridge at least an hour before serving.