Triple-decker Jaffa cake

Chocolate and orange – a match made in heaven.

SERVES 16 PREP 45 MINS, plus cooling COOK 20 MINS

250g plain flour 50g cocoa powder 250g caster sugar 1tsp baking powder

1/2tsp bicarbonate of soda 250g butter, softened Finely grated zest and juice of 1 large orange 2 large eggs 150g soured cream Fresh edible flowers, to decorate

THE FILLING

150g butter, softened 300g icing sugar 150g orange curd Few drops of orange extract Few drops of orange food colouring

THE GANACHE

250g Bournville chocolate, broken into squares 1tbsp sunflower oil 300ml double cream

Heat the oven to 180°c, gas 4. grease three 20cm sandwich tins and line the bases with baking paper.

Sift the flour and cocoa into a large bowl. add the sugar,

baking powder and bicarbonate of soda, and mix well. using an electric whisk, beat in the butter until it looks like wet sand.

in a jug, mix the orange zest, juice, eggs and soured cream. Pour into the flour mixture and beat well. Divide the mixture equally between the tins, level the surfaces and bake for 20 mins until just springy to the touch or a skewer comes out clean. cool in the tins for 10 mins, then turn out onto wire racks to cool completely.

For the filling, beat together the butter and icing sugar until light and fluffy. Whisk in the orange curd, extract and colouring, and set aside.

For the ganache, gently melt the chocolate, oil and cream in a small pan over a low heat, stirring until melted and smooth. cool until spreadable.

Trim the tops of cakes level. Sandwich them together with the filling. Spread ganache over the top and sides, and decorate with fresh, edible flowers.

Per serving: 624 cals, 40g fat (24g saturated), 63g carbohydrates