My recipes for Chocolate Bundt Cakes have proven to be very popular. However there has been many calls for a smaller version to be made in sandwich tins. I’ve re-written and tested the recipe so it fits into 2 x 20cm/8inch round cake tins. This version is a Chocolate Orange Cake but you could swap the orange for 120g of fresh raspberries and make a Chocolate Raspberry Cake.
To boost the flavour of the Chocolate Orange Cake I used a 100g bar of 
Fairtrade Dark Orange Chocolate from the Co-op topped up to 50g with Callebaut 54% Dark Chocolate Callets. This combination gives a rich chocolate flavour without being too bitter. I also used Yorkshire Rapeseed Oil but this can be substituted for any rapeseed, sunflower or vegetable oil.
