Servings – 12-14 / Prep time – 50 mins / Cook time – 30 mins

Jelly Layer

1. Grease two 6 inch cake tins with oil and line with cling film, making sure the cling film is smooth against the bottom and sides of the tins. 
2. Soak the gelatine leaves in cold water for 5 mins.
3. Heat the apricot jam in the microwave for approx. 40 secs or until runny. 
4. Add the caster sugar and water to a saucepan and bring to a gentle simmer. Stir until the sugar has dissolved.
5. Mix in the apricot jam, then remove from the heat.
6. Take the gelatine out of the cold water and squeeze out any excess water. 
7. Add the gelatine to the saucepan and stir. 
8. Mix in the orange flavouring and add a few drops of orange food colouring (optional).
9. Pour the jelly mixture into the two tins and set in the fridge for approx. 2 hrs. 

Chocolate Sponge

1. Preheat the oven to 180°C/160°C fan. Lightly grease and line one 8 inch round cake tin with greaseproof baking paper.
2. Cream together the sugars and baking spread in a bowl for 1-2 mins, until light and fluffy.
3. Add the eggs one at a time along with a large spoonful of the flour, mixing in-between each.
4. Fold in the cocoa powder, milk, vanilla and remaining flour.
5. Add the mixture to the tin and bake in the oven for approx. 25 mins. A cake tester/cocktail stick should come out clean when inserted into the centre of the cake.
6. Leave the sponge in the tin for 10 mins, then remove and cool on a wire rack upside down to flatten the top.
   

Orange Sponge

1. Lightly grease and line two 8 inch round cake tins with greaseproof baking paper. 
2. Cream together the caster sugar and baking spread in a bowl for 1-2 mins, until light and fluffy.
3. Add the eggs one at a time along with a large spoonful of the flour, mixing in-between each.
4. Mix in the orange flavouring.
5. Fold in the remaining flour with the milk, using a spatula/metal spoon. 
6. Divide the mixture equally between the two tins and bake in a preheated oven at 180°C/160°C fan for approx. 25 mins. A cake tester/cocktail stick should come out clean when inserted into the centre of the cake.
7. Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack upside down to flatten the tops.

Ganache

1. Chop the chocolate into small pieces and add to a mixing bowl.
2. Put the cream in a microwaveable jug and heat on a high heat setting in the microwave for 60 secs, stirring halfway through.
3. Pour the cream over the chocolate and allow it to sit for a few minutes. 
4. Stir the chocolate and cream together until smooth. If there are still lumps of chocolate remaining, heat the ganache in the microwave in 20 seconds bursts, stirring in between each.
5. Pop the ganache into the fridge to chill until it starts to thicken and feels cool to the touch.
6. Whisk the ganache either in a stand mixer or with a hand whisk. Do this until the ganache is just stiff enough to hold its shape. If the ganache is too runny after whisking, put it back into the fridge for 5 minutes and whisk again.

Cake Assembly

1. Assemble the cake by placing one orange sponge onto a serving plate/board or cake stand. 
2. Spread a thin layer of ganache on top and place one of the jelly disks in the centre. To do this, carefully lift the disc out of the tin by holding the cling film. Flip the disc onto the cake and peel the cling film off. 
3. Pipe a ring of ganache around the edge of the jelly, making a level surface. 
4. Spread a thin layer of ganache on the chocolate sponge and place this, ganache side down, onto the cake. 
5. Repeat the process by spreading another thin layer of ganache on top, then place the second jelly layer in the centre and pipe around the edge. 
6. For the final layer, add a thin ganache layer to one side of the orange sponge and place this on top of the cake. 
7. Cover the cake using the rest of the ganache and chill for 30 mins in the fridge to set. 
8. Slice using a sharp knife and enjoy!