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1
Preheat oven to 350 degrees F/ 180 degrees Celsius.
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2
Grease and line (with parchment or wax paper) the inside of the food cans.
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3
Beat together the margarine and sugar in a bowl until light and fluffy.
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4
Add the eggs one at a time, beating well after each addition.
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5
Strain together flour and cocoa powder and fold into mixture, fold in milk.
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6
Divide the batter into the prepared cans, stand the cans on a cookie sheet and bake for 40 minutes or until springy to the touch.
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7
Leave to cool for about 5 mins in the cans, then turn out and cool completely.
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8
While the cake cools, make the frosting.
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9
Over low heat, gently heat the chocolate and the milk, until chocolate has melted, remove from heat and let it cool slightly.
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10
Beat together butter and confectioners' sugar until light and fluffy.
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11
Beat in the orange liqueur, gradually beat in the chocolate mixture.
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12
To assemble, cut both cakes into 1/2 inch slices lenghtwise, then reassemble by sandwiching the slices together with some of the buttercream and then attaching the 2 cakes.
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13
Place the cake on a serving plate, and spread the remaining frosting over the top and sides and sprinkle top with chocolate shavings.
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14
Tip: Serve the cake cut diagonally into slices.
