Chocolate Truffle Layer Cake

Preheat the oven to 160'c. Grease and line 2x 20cm round cake tins with parchment. Melt the chocolate in a microwave or in a bowl set over a pan of barely simmering water, stirring occasionally. Set this aside to cool slightly.

Beat the butter, sugar and vanilla paste, using electric beaters or a freestanding mixer, until pale and fluffy. Add the egg a little at a time, at a slow beating speed until each bit is incorporated fully. Slowly pour in the chocolate making sure to beat all the time. Next slowly beat in half the flour until just combined, then the other half until just combined (Don't over beat). Divide between the tins and bake for 35-45 minutes; they should be well risen but with a slight wobble. Cool completely in the tins.

For the ganache, melt the chocolate and cream together in a bowl in the microwave or in a bowl set over a pan of barely simmering water, stirring occasionally. Gently mix in the orange extract and the liqueur (if using), then set aside to cool slightly.

Beat the butter using electric beaters or a freestanding mixer, until smooth and creamy. Add half the icing sugar, beat on slow until combined then turn up the speed to fast and beat for a minute until smooth and creamy. repeat with the remaining sugar. On slow speed, add the cooled orange ganache, beating gently until combined.

To assemble the cake, turn out the sponges and trim off the crusty top to level. Place one cake onto a plate or stand and spread a 0.2cm layer of buttercream on top, levelling it off with a palette knife. Top with the second sponge, cut-side down. Using a palette knife , generously spread the frosting all around the sides of the cake first (This allows you to be able to hold the top of the cake still while you work around the cake). Spread a nice even layer over the top of the cake, moving the palette knife in a back and forth circular motion to create rough style 'swishy' patterns. Serve as it is or decorate simply with chocolate curls or slices of candied orange.