Orange chocolate cake

Preheat oven to 180°C. Grease a 20cm ring tin and line base with baking paper.

In a medium saucepan, melt the butter then remove from the heat. Whisk in the sugar, vanilla and orange zest, followed by the egg.

Dissolve the baking soda in the milk, then pour into the butter mixture and whisk to combine. Sift the cocoa, flour and baking powder into the saucepan and whisk until the mixture comes together and there are no lumps.

Pour mixture into tin and bake for 25-30 minutes or until a skewer inserted into cake comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a cooling rack. Once cool, slice in half, remove top and set aside. Place bottom half on a serving plate.

In a small pan, gently heat marmalade and water. Once it begins to bubble, pour mixture over bottom half of cake. Spread the mascarpone over the marmalade and place the top back on the cake.

Gently melt chocolate and cream together (see tip) until smooth. Spoon over top of cake. Once cool, place extra slab of chocolate, smooth-side up, on a board. Drag a sharp chef's knife across the surface to make chocolate shavings. Repeat until you have enough to cover the cake. Scatter shavings on top and serve. Refrigerate leftovers but bring up to room temperature before serving.