this cake is a showstopper in both flavor and presentation. Plus, the addition of a luscious orange syrup ensures every bite is bursting with sweet citrusy goodness.

Let cool in pan on a rack 10 minutes, then flip and unmold cake onto rack. Make the syrup: In a small saucepan, combine all ingredients. Cook over low heat until slightly reduced, 10 minutes.

trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place ...

Serve with remaining syrup. You could also make this cake in a deep 18cm round cake pan. This cake is best made on day of ...

1. Prepare the Syrup: Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the ...

Do not over-blend or the cake will be tough rather than light ... plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands ...