For the dough (for a crust):
Flour – 250 g
Butter (room temperature) – 240 g
Powdered sugar – 200 g
Eggs – 3
Milk – 100 ml
Baking powder – 1 packet
Vanilla – 1 packet
Cocoa – 1 tsp
Orange juice – 1 tsp
The orange food coloring.
For the cream:
Chocolate – 250g
Butter – 500 g
Powdered sugar – 250 g
Beat butter and sugar until creamy.
Add the eggs, one at a time, and beat well.
Add sifted flour and the baking powder.
Add the milk, stirring constantly until a homogeneous dough.
Divide the dough into 3 equal pieces. One such part again divided into three, and one does not leave colored.
In another part add cocoa, and the third – the orange food coloring.
In the form, about the thickness of a finger from the bottom of the form pour 1/3 of the dough with a thin layer.
Draw the chocolate dough the spiral.
Heat-orange paint. Repeat chocolate.
The unfilled gap fill white dough (as in the photo).
Carefully pour the remaining top of the white dough.
Bake in preheated oven 180 C until ready. You need 3 crusts.
For butter cream:
Whisk the butter with the powdered sugar.
For decorating leave 100 g of the cream.
Add the chocolate cream (about 50 g of chocolate left for cake decoration).
Stir until completely dissolved and recoat cakes.
Decorate the cake with spots, as in the photo.