1. Mix all sponge ingredients well, then split into 5 or 6 sandwich cake tins
2. Bake for roughly 20 mins (depending on the oven)
3. 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)
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for 2-3 minutes.
5. Turn the mixer to low and gradually add the powdered sugar, orange essence and pinch of salt.
6. With the mixer on low speed, add the chocolate ganache. Beat for another 3 to 5 minutes on medium-high.
7. 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!)
8. Crumb coat the cake and let it rest in the fridge for 10-20 mins.
9. Take out and add another layer of the buttercream frosting. Top tip – warm up your spatula knife for a smooth finish!
This one's great for celebrating, indulging and just making life a bit more delicious. The perfect treat to brighten up your day.