Ingredients:

For the Sponge

- 175g Shipton Mill Organic Self Raising Flour

- 100g Soft Unsalted Butter (cubed)

- 300g Golden Caster Sugar

- 3 Large Organic Eggs

- 1tblsp Baking Powder

- 50g Organic Cocoa Powder + 90ml hot water

- 2 Whole Oranges

For the Ganache

- 200g Organic Dark Chocolate

- 300ml Double Cream

- 2tblsp Caster Sugar

- Juice of 1/2 Orange

Extra

- Good Quality Marmalade

Prep

Slice both ends Of each orange and fill a saucepan with hot water and put on the boil. Boil oranges for 1 - 2 hours, until the orange peel is soft. Once soft, blend both oranges with peel with some of the water to makes a soft cream like consistency.

Sponge

Cream butter and sugar together and then add one egg at a time until combined, dissolve the cocoa in the hot water and add to butter mixture. Add the oranges you have blended. Once combined sift the shipton mill organic self raising flour with the baking soda and fold until fully combined.

Cook

Line and grease two 8” cake tins and evenly spread the cake batter in both tins, cook on 180c for 20 - 30mins. Check and ideally you would want a small amount of the cake on your stick so that as the cake cools it will still cook in the middle and it will be nice and soft.

Ganache

Melt the Chocolate in a boil over a saucepan of hot water, add the juice of the orange and then the cream and sugar and combine. You can leave it to cool and it will thicken or you can use it straight away to pour over the cake should you wish.

Lets Put It Together

Once the cakes have cooled, remove from tins and spread a layer of the marmalade across the cake and place one on top of the other so that the marmalade is in the middle. Then either pour your ganache, or spread, whichever you prefer across the top and sides. Zest an orange and add some orange wedges for decoration and enjoy!