Chocolate & orange woodland cake

Serves 8

415g unsalted butter, softened, plus extra for greasing 500g caster sugar 6 eggs, plus 1 egg, separated, and 1 extra yolk 1 tbsp baking powder 275g plain flour zest and juice of 3 oranges, plus 1 whole orange 100g cocoa powder, plus extra for dusting 4 tbsp milk 1 tsp cream of tartar 350ml double cream 275g dark chocolate, broken into pieces icing sugar, for dusting bowl of ice-cold water small sprigs of fir, to decorate 3 x 20cm cake tins baking paper large flat oven tray

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tins with baking paper. In a large mixing bowl, whisk together 375g of the butter with 375g of the caster sugar for 2-3 mins until creamy. Whisk in the 6 eggs, one at a time, until each egg is fully integrated. Stir in the baking powder.

Transfer a third of the mixture to a separate mixing bowl, then stir in 125g of the flour and the zest and juice of 1 orange. Transfer to one of the prepared cake tins.

Sift in the cocoa powder and remaining flour into the remaining batter, then stir in the milk until it is smooth. Divide the mixture between the remaining prepared cake tins, then bake all 3 cakes for 20-25 mins until an inserted metal skewer comes out clean. Allow the cakes to cool for 5 mins in the tins, then remove from the tins and baking paper, and leave to cool completely on wire racks.

To make the orange curd filling, whisk together the 2 egg yolks and 75g of the remaining caster sugar in a bowl for 2-3 mins until fluffy. Stir in the zest and juice of 2 oranges, then simmer, whisking, for 4-5 mins until thickened. Off the heat, add the remaining 40g of butter and stir until melted. Set aside to cool.

To make the mushroom meringues, preheat the oven to 100°C/80°C fan/gas mark ¼. Place the egg white in a mixing bowl and whisk for 2-3 mins until white and frothy. Add the remaining 50g of caster sugar gradually, while whisking slowly, then add the cream of tartar and whisk on a high speed for 3-4 mins until the mixture forms firm peaks. Transfer the mixture to a piping bag fitted with a smooth nozzle. Line the oven tray with baking paper, then pipe 25 x 4cm circles and 25 x 2cm circles. Bake for 1 hr, then allow to cool in the turned-off oven.

Once the cakes are cool, place one of the chocolate cakes on a serving plate. Top the cake with half of the curd, then top with the orange cake. Spread the remaining curd over the orange cake and top with the other chocolate cake. Chill the cake until needed.

To make the ganache icing, pour the double cream in a saucepan and bring to the boil. Add the dark chocolate to the saucepan and stir until smooth. Allow to cool, then chill for 30 mins.

Reserving 1 tbsp, pour the rest of the dark chocolate ganache over the cake to cover completely, then leave to chill for 1 hr.

Dust the top of the cake with a layer of icing sugar.

Using a vegetable peeler, peel the whole orange to obtain a long piece of peel. Slice the peel into ½cm thick strips and soak in the bowl of ice-cold water to curl. Remove and dry. Then, along with the fir sprigs, place across the top and bottom of the cake.

Use the reserved chocolate ganache to fix the smaller meringues to the tops of the larger meringues to make mushrooms. Dust the tops with cocoa powder, then arrange the mushrooms around the edge of the top of the cake and also around the rim of the serving plate, using the ganache to hold in place if needed. Serve.