MY CHOCOLATE AND ORANGE LAYER CAKE

This is my Easter showstopper. Enjoy!

Serves 8

For the sponge

● 50g (1¾oz) butter, melted, plus extra for greasing

● 8 medium eggs

● 250g (9oz) caster sugar

● 250g (9oz) plain flour

● 50g (1¾oz) ground almonds

● 4tbsp orange juice

For the filling

● 400ml (14fl oz) double cream, whipped

● 2tbsp chocolate spread

● 200g (7oz) orange curd (or use lemon curd)

To decorate

● 200g (7oz) dark chocolate, chopped

● 200ml (7fl oz) double cream

● 25g (1oz) butter

● Selection of mini chocolate Easter eggs

Preheat the oven to 180°C/ fan 160°C/gas 4. Grease 2 x 20cm diameter cake tins with butter and line the bases with baking paper.

Using an electric mixer, beat the eggs and sugar for about 8 minutes, until pale, thick and at the ‘ribbon’ stage (lift the whisks — the mixture should fall in a ribbon-like trail and hold itself there for a few seconds before sinking back in). Quickly fold in the butter, flour and almonds, but don’t overmix.

Divide the batter evenly between the tins, tap to level and bake for 20-25 minutes, or until risen and springy to the touch. Cool in the tins for 5 minutes, then turn out on to a wire rack to cool completely.

Using a serrated knife, slice the cakes horizontally in half, so you have 4 thin, round sponge cakes. Drizzle 1tbsp orange juice over each cake.

For the filling, divide the whipped cream in half and stir the chocolate spread into one half. Spread the base sponge with the orange curd. Lay a second sponge on top and spread with the plain cream. Add a third sponge and spread with the cream and chocolate mixture. Top with the final sponge.

To decorate, melt the chocolate and cream in a bowl set over a pan of simmering water, then whisk in the butter (this makes it glossy). Pour all over the top and sides of the cake and smooth with a palette knife. Decorate with mini Easter eggs and allow to set.