There will be no post here on Monday; it’s a Bank Holiday, and I shall be spending the day on a boat.
To make 16 little cakes, you’ll need:
100g soft butter
100g caster sugar
100g self-raising flour
1 teaspoon baking powder
Grated zest of 1 oranges
75g dark chocolate (I used Hotel Chocolat’s amazing 100% cocoa solids bar from the Purist range)
75ml double cream
Grated zest of 1 orange
Preheat the oven to 200° C. Beat all the cake ingredients together with an electric whisk until the mixture is pale, light and fluffy. Divide it between 16 paper cake cases and bake for 20-25 minutes until the cakes are pale gold in colour, and a toothpick inserted into the centre of one comes out clean. Set the cakes to cool on a rack while you make the icing.
Melt the butter and chocolate together in a bowl over some boiling water. Stir in the orange zest and a tablespoon of the cold cream, and begin to beat with the electric whisk on medium. Pour in the cream in a thin stream as you beat, and when all the cream is incorporated, continue to beat air into the chocolate until the mixture is pale, spreadable and light.
Spread the icing over the cooled cakes with a knife (or, if you don’t hate washing up, pipe it on). These cakes keep well in an airtight container for a few days.