Step #1
Mix all sponge ingredients well, then split into 5 or 6 sandwich cake tins Bake for roughly 20 mins (depending on the oven)
Step #2
Heat the cream and pour over the chocolate – stir until smooth (might need to pop back in the microwave – no longer than 15 seconds each time)
Step #3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for 2-3 minutes.
Step #4
Turn the mixer to low and gradually add the powdered sugar, orange essence and pinch of salt. With the mixer on low speed, add the chocolate ganache. Beat for another 3 to 5 minutes on medium-high.
Step #5
When the cake is cooked and cooled, add a thin later of buttercream and a thin layer of marmalade. Repeat with as many layers as you want (you can make two cakes or a really tall one!) Crumb coat the cake and let it rest in the fridge for 10-20 mins.
Step #6
Take out and add another layer of the buttercream frosting. Top tip - warm up your spatula knife for a smooth finish!
