Chocolate Party Cake

Ingredients

• 1 1/2 cups + 7 tablespoons soft unsalted butter, plus extra for greasing
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1 x 10-oz can of mandarin segments in juice
• 5 cups + 3 tablespoons confectioner's sugar
• 5 oz reduced-fat cream cheese
• 4 large eggs
• 1 2/3 cups self-rising flour

Instructions

• Preheat the oven to 350F.
• Grease a 12x10-inch roasting pan and line with a sheet of damp parchment paper.
• In a food processor, blitz 1 cup + 1 tablespoon of butter and 2 cups of confectioner's sugar, then crack in the eggs, add the flour, baking powder, 1/2 cup of cocoa, and a splash of juice from the mandarin can, and blitz again until smooth.
• Use a spatula to gently spoon the mixture into the pan in an even layer, and bake for 20 minutes, or until risen and an inserted skewer comes out clean.
• Remove from the oven, leave for 5 minutes, and lift out onto a wire rack to cool completely.
• Meanwhile, make the buttercream. In the processor, blitz the remaining h cup + 6 tablespoons of butter and 3 cups + 3 tablespoons of confectioner's sugar until pale and fluffy, then pulse in the cream cheese, loosening with a splash of mandarin juice, if needed.
• Drain the mandarin segments and place on paper towel.
• On a serving board, carefully cut the cool cake through the middle to give you two large flat rectangles (l like to use a bread knife and run it under the hot tap first to help get a smooth cut).
• Spread a third of the buttercream over one of the cakes, dot over the mandarin segments, and sit the other cake on top.
• Trim the edges for a smart finish, if you like.
• Pulse the last 1/4 cup of cocoa into the remaining buttercream, and use it to decorate the top of the cake, making dips and peaks with the back of your spoon.