- Preheat oven to 180°C/360°F/gas mark 4.
- Sift the flour into a large bowl and add all of the remaining dry ingredients. Set to one side.
- In a large mixing bowl, add all of the wet ingredients and combine.
- Fold all the dry ingredients into the wet ingredients.
- Divide the mixture into three lined cake tins and bake for 15 minutes. After this time the cake should have risen. To check it is cooked, carefully slide a skewer into the middle of the cake. If it comes out clean it is done.
- While the cake is baking make the filling by combining all of the filling ingredients until smooth, then placing in the fridge. Once chilled, your mixture should have a thick consistency. If too thin, add a little extra cocoa powder.
- Next make the topping. Break the chocolate into a bowl and add the orange zest. Balance the bowl over a pan with a little water in it.
- Gently heat until the chocolate starts to melt.
- Once melted, turn the heat off but leave over the pan. This will allow the chocolate to stay melted for longer until ready for use.
- When the cake is completely cool, set the base layer onto your serving plate. Carefully spread half of the filling onto the top and add the second sponge.
- Repeat with the remaining filling and add the final sponge.
- Spoon the melted chocolate over the top and serve straight away while the chocolate is still warm.
CHEF’S TIP: Slice while the chocolate is still soft because once set the cake can be harder to cut.
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