Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F

In a mixing bowl, beat the eggs, oil, sugar and milk together until fully combined.

In a separate bowl, sieve in the cocoa powder, flour and baking powder, then add in the orange zest and whisk them together.

Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined. There may be a few small lumps left, but that’s ok.

In a microwave safe bowl, heat the orange juice in the microwave for 30-60secs, then slowly add this into the cake batter, mixing as you pour until the liquid has only just combined.

Divide the mixture evenly between the two greased and lined cake pans and bake for 25-30mins until risen, springy to the touch and a skewer comes out clean. Allow the cakes to cool in the tins for 10mins before moving to a wire rack to cool further.

Whilst the cakes cool, start making the ganache. In a heatproof bowl, heat the cream over a double boiler or in the microwave (30 secs at a time) until almost boiling.

Pour your hot cream over the chocolate and butter, letting this sit for 5mins before adding your orange zest and stirring until smooth.

Once your cakes have cooled and your ganache has set, turn one sponge upside-down on a plate or cake stand and spread half your ganache over it until you have an even layer.

Place your other sponge on top (right side up) and spread the remaining ganache over the top, smoothing until even.

Decorate your cake with fresh orange slices, candied peel, zest or a chocolate drizzle, and enjoy!