Great Recipes that work-Orange Spice Cake with Chocolate Ganache (serves 8)

Method
1. Preheat your oven 200 C gas mark 5 (375 F)
2. Grease two nine inch cake sandwich tins and then line it with parchment paper.
3. Now butter and dusk flour onto the parchment paper.
4. Cream 125g (5oz) butter with the caster sugar until very pale in colour, and then add the spices and zests.
5. Gradually whisk in the flour, a little at a time then add the prunes.
6. Grate 50g (2oz) of the chocolate and add together with the baking powder.
7. Next whisk in the egg yolks, one at a time.
8. In a separate large bowl whisk the egg whites until they are very stiff then fold them lightly into the cake mix.
9. Divide the mix between the two cake tins and bake for 25-30 minutes
10. Test the cake with a toothpick in the last couple of minutes; it should come out clean if the cake is done.
11. Turn the cake layers out onto a wire rack and allow to cool.
12. Melt the rest of the chocolate in a bowl over hot (not boiling water).
13. Remove from the heat and stir in the rest of the butter then the orange juice through a fine strainer.
14. Now add the sour cream gradually and allow to cool.
15. Segment 1-2 of the oranges and then reserve the 8 best segments to decorate. Drain the reserved segments on paper towel well to prevent the juice running into the sugar.
To Serve
Spread the cooled chocolate ganache mixture onto one layer of the cake then top with the other. Dusk the top with (confectionary sugar) icing sugar then decorate with the orange segments.