Make the cakes. I use two donut shaped silicone moulds which are 20cm/8 inch in diameter. (If you want to make a single cake, you can use a single deep 9 inch cake pan but it will need longer cooking – around 35-40 minutes but do check at half an hour.) Spray or brush with oil or melted butter as preferred.

Beat the butter with the whisk attachment of your stand mixer for several minutes until very light and fluffy – you have to ensure it is room temperature or it will never mix into the other ingredients well enough.

Once the butter is fluffy, simply add in all the other cake ingredients and whisk for 1-2 minutes until it is well mixed – stop as soon as there are no clumps of flour remaining. Easy as pie! Spoon into the prepared pans and level with the back of your spatula.

Place the cakes on a baking sheet and cook in an oven preheated oven at 180°C for 25 minutes. A skewer should come out clean and the centre of the cake spring out when gently pressed.

Cool on a rack for 5-10 minutes as you prepare the drizzle.

Heat the orange juice and caster sugar in a small saucepan until the sugar has fully dissolved. Bring to the boil briefly to thicken then take off the heat.

Pierce the cakes with a skewer (carefully to avoid damaging the silicone if using!) all over then dribble in the drizzle, sharing evenly between the two cakes.

Leave for at least an hour for the drizzle to soak into the cakes completely before you unmould them, which should be easy if using greased silicone.

Make the filling by creaming the butter, icing sugar and cocoa until light and fluffy – for these simple buttercream I’m a convert to doing so in the food processor as it is easy, fast and doesn’t release clouds of icing sugar across the kitchen! When well mixed, drip in enough orange juice to loosen the buttercream a little so it spreads easily (but don’t make it runny – 1-2 tbsp juice is about right for flavour and texture).

Either spread with a spatula or pop the filling into a piping bag with a 1cm nozzle and pipe onto the fit surface of one of the cakes. Place the second cake on top, sandwiching them with the flat surfaces together to preserve the donut shape.

Make the glaze to finish. Put the orange juice, syrup and sugar in a small saucepan and bring to the boil. Take off the heat then whisk in the chocolate until smooth and melted – it will happen quickly but keep on whisking until very silky smooth.

Leave to cool until thickened (about 10 minutes in my warmish kitchen) to the texture of thick double cream then drizzle over the cake and allow to set at room temperature before serving. Try to be patient as if it is too runny it won’t stick to the cake nicely and form a puddle around it! Although you could just provide spoons when you serve mmm….