Step #1
(Makes 1 cake – 12 portions) Pierce the orange with a skewer right through the centre.
Step #2
Place the whole unpeeled orange in a pan and cover with water and boil for 30 minutes until soft. Discard the water and allow to cool, chop and whizz the whole orange in a food processor until smooth.
Step #3
Place the processed orange, water, oil and cake mix into a bowl and beat for 1-2 minutes to form a smooth batter. Pour the batter into a well greased and pre-lined 22.5cm cake tin.
Step #4
Bake in a preheated oven 180°C (360°F Gas Mark 4) for 50-55 minutes until firm to the touch. Allow to cool for 10 minutes before removing from the tin and placing onto a wire rack to cool completely.
Step #5
Bring the double cream to boil in a small pan and then pour over the plain chocolate (broken into lumps first) in a heatproof bowl. Leave for 2 minutes and then stir until smooth. If the ganache appears to be splitting add a couple of tablespoons of boiling water and mix well.
Step #6
Allow to firm up for 1-1½ hours before spreading on top of the cake. Decorate with strips of candied orange peel.
