Ingredients: 200g/7oz Odlums Cream Plain Flour 1 rounded teaspoon Odlums Baking Powder 4 Large Eggs 150g/5oz Shamrock Golden Caster Sugar 50g/2oz Cocoa Powder 100ml Sunflower Oil or Light Olive Oil Rind of 2 Oranges, grated Juice of 1 Orange Few Drops Goodall's Orange Essence
To Decorate 175g/6oz Chocolate 170ml Cream Orange Rind
Method 1. Preheat oven to 180°C/350°F/Gas 4. Line a 20cm/8" deep cake tin with baking parchment. 2. Place eggs and sugar in a bowl over a pan of simmering water. Using electric mixer, whisk until thick and creamy and doubled in size. 3. Sieve over the flour, baking powder and cocoa and gently fold in. When almost mixed in, add the oil, juice and rind. Gently fold in. 4. Transfer to prepared tin and bake for 25 minutes, or until cake is risen and spongy when lightly pressed in the centre. 5. Cool in tin for 10 mins before transferring to wire tray to cool fully. 6. For the icing, combine the chocolate and cream in a bowl over a pan of simmering water until chocolate is melted. Stir occasionally. Remove from the heat. 7. Spread icing over top and sides of cake. Decorate with orange rind swirl. Enjoy!
To mark world Meningitis day we're joined by former England rugby player Matt Dawson, who has first-hand experience of meningitis after his two-year old son, Sami, contracted meningitis in February last year