Serves 10-12

Navel oranges are seedless and thus ideal for caramelising and decorating the top of the cake. You can cut away the peel before slicing the oranges if you prefer, but if you do, slice the oranges a little thicker to stop them breaking apart during caramelising.

200g unsalted butter, softened, plus extra for greasing
125g self-raising flour
2 tsp baking powder
3 tbsp cocoa powder
5 large eggs, separated
150g caster sugar
2 tbsp espresso coffee, cooled
100g dark chocolate (minimum 70 per cent cocoa solids), melted

Filling & topping
2 large navel oranges, thinly sliced
50g caster sugar
60ml Grand Marnier or Cointreau, plus extra for drizzling
300ml double cream
2 tbsp icing sugar, to taste
4-5 tbsp fine shred marmalade
Block of dark chocolate, for grating

1 Preheat the oven to 150C/Gas 2. Grease and line the base of a 23cm cake tin. Sieve the flour, baking powder and cocoa powder together and set aside. In a large grease-free bowl, whisk the egg whites to firm peaks using a hand-held beater. Beat the butter and sugar in another mixing bowl until pale and light. Beat in the yolks one at a time, then fold through the coffee, followed by the melted chocolate.

2 In batches, fold the flour mixture and the egg whites alternately into the butter mixture. Spread the batter over the base of the tin and level with a spatula. Bake for 45-55 minutes until a skewer inserted into the middle of the cake comes out clean. Cool for 5 minutes, then turn out on to a rack.

3 Cut the base and top off each orange, then cut thinly into slices. Heat a sauté pan until hot and add the caster sugar. Let the sugar caramelise over high heat, then pour in the orange liqueur. The caramel may harden at first, but keep stirring over the heat until you have a syrupy mixture. Add the oranges and toss to coat. Cook for 1-2 minutes until the oranges start to soften. Remove the pan from the heat and leave the oranges to cool in the caramel.

4 Meanwhile, whisk the cream into soft peaks, adding the icing sugar halfway through. Using a long sharp knife, halve the cake horizontally. Drizzle the caramel syrup and an extra 2-3 tablespoons of orange liqueur over each cut half, reserving the orange slices for garnishing.

5 Place the bottom half on a cake stand and spread over the marmalade, followed by half of the whipped cream. Arrange half of the orange slices on top of the cream, then top with the upper half. Spread the remaining cream on top, garnish with the remaining orange slices and grate over a layer of dark chocolate.

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