Sponge

110g softened butter
110g Granulated sugar
2 medium eggs
110g self raising flour
1/2 tsp vanilla extract
1/2 tsp orange extract
Splash of milk to loosen batter if needed.


Jelly
150ml fresh orange juice 100ml water 50g sugar 1 packet Dr.Oetker vege-gel


Chocolate
100g dark chocolate 100g milk chocolate Knob of butter as required

110 g softened butter 110 g Granulated sugar 2 medium eggs 110 g self raising flour 1/2 tsp vanilla extract 1/2 tsp orange extract 150 ml fresh orange juice 100ml water 50g sugar 1 packet Dr.Oetker vege-gel 100 g dark chocolate 100g milk chocolate Knob of butter as required

Sponge

Bake in a greased 20cm cake tin at 180C/gas 4 for 25-30 mins or until skewer comes out clean. Take out to cool, after ten minutes take out of cake tin and cool completely on a rack.


Jelly

Mix all together cold, then heat in a pan to boiling point. Pour mixture into a 18cm cake tin and leave to cool for about an hour.


Chocolate;

Melt chocolate in a bain-marie / glass bowl over a pan of boiling water. Add butter as required to get a nice consistency.



To construct;

Level the cake if required, and position the wet jelly/jello on top in the center. Cover the top of the cake in the chocolate. I put the cake back into a large sided 20cm springform pan for this, as the sides allowed me to get the chocolate right to the edge, without it going over. Leave to cool and set before taking the side of the springform off.

If you set it it the fridge, take it out for 30mins to an hour before serving for the chocolate to get back to room temperature. If you try to slice the cake from the fridge, the chocolate cracks rather than cuts nicely.