For the crepes:
190g plain flour
30g cocoa powder
For the buttercream:
– 250g butter
– 500g icing sugar
– Zest of 3 oranges
For the chocolate orange ganache:
– 300g Terry’s dark chocolate orange
– 300ml double cream
To make the crepes, pour in eggs, flour, cocoa powder and melted butter.
Then whisk the milk in gradually until a batter is formed.
Cook the crepes.
For the buttercream, beat the butter until pale and fluffy.
Then add in the icing sugar gradually.
And then fold in the orange zest.
In a cake tin, place in crepe and spread on a layer of buttercream.
Repeat. Refrigerate for one hour.
Meanwhile, for the ganache pour boiling cream on the dark chocolate.
Coat the cake in ganache. Refrigerate for one more hour.