Chocolatea cake

This is my take on Nigella's chocolatea cake. I love chocolate but a sponge cake and chocolate icing is a bit too rich for me.  Raspberry jam in the middle complements the butter cream and chocolate sponge perfectly. I love this cake!

10-12 slices

Cake:
125g softened unsalted butter
50g cocoa powder
100g light brown sugar
250ml boiled water 
1 tea bag
150g caster sugar
Zest of 1/2 orange
1/2 tsp baking powder 
1/2 tsp bicarbonate soda
1 tbsp juice from a orange
2 large eggs

Cook at 180 degrees C/gas mark 4

Butter icing:
30g softened unsalted butter
90g icing sugar
Splash of milk
1 tbsp orange juice

150g raspberry jam for the filling

1)grease and line 2 x 20cm fixed bottom round sandwich tins
2)put the cocoa and sugar into a jug and add the boiling water, whisk until smooth and add the teabag to steep
3)cream the butter and caster sugar until light and fluffy, then grate in the orange zest and beat again
4)in a separate bowl measure the flour, baking powder and bicarbonate and stir and put to one side 
5)add the orange juice into the butter and sugar and mix well. Drop in 1 egg and then a spoon of flour, then the second egg, mix well and add the remaining flour and mix well
6)remove the teabag from the chocolatey mix and then pour in a little at a time mixing well
7)once all added and mixed well, divide between the 2 tins evenly
8)cook in a preheated oven for 20-25 mins until cakes are firm to touch and a skewer comes out clean
9)take the tins out and leave to cook in tins for 5-10 mins then turn out onto a wire rack and remove paper and leave to cool
10)add the icing sugar to the butter and cream together until soft and fluffy, to loosen add a splash of milk and the orange juice, add more milk to get the right consistency 
11)turn one of the cakes with its topside down and cover with the raspberry jam, spreading evenly 
12)cover the bottom of the second cake with the icing and place on top of the other cake
13)dust with icing sugar - ta da!!