For the chocolate cake
1. To make the cake lightly grease 2x20cm round cake tins (do not use thin sandwich tins, they need to be at least 3 inches deep) and line the bases with parchment paper.
2. Sieve the flour, cocoa, baking powder, baking soda, salt and Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar into a large bowl and use a whisk so everything is evenly combined.
3. Make a well in the middle of the bowl and pour in the remaining ingredients and whisk together until a smooth cake batter is formed.
4. Divide the batter between the prepared tins and bake in the oven for about 30 minutes or until the cakes springs back to a light touch and are slightly pulling away from the sides of the tin.
5. Remove the cakes from the oven and allow to cool for 15 minutes before inverting onto a wire rack to cool completely.
For the passion fruit syrup
1. To make the syrup place the puree and Tate & Lyle Pure Cane Caster Sugar into a small saucepan and cook over medium heat until simmering and the sugar has dissolved.
2. Remove from the heat and set aside to cool.
For the orange and passion fruit buttercream
1. To make the buttercream place the egg whites, Tate & Lyle Pure Cane Caster Sugar and orange zest in a heatproof bowl. Place the bowl over a pan of simmering water and whisk gently until the sugar has dissolved (you can tell the mixture is ready when you rub a little between your fingers and you can no longer feel any grains of sugar). We have used caster sugar for this but if you want a little more caramel flavour you can use Tate & Lyle Pure Cane Golden Caster Sugar. For this cake, we wouldn’t use brown sugar for the frosting as it will mask the fruity flavours we want to be the focus.
2. Remove the bowl from the heat and use an electric mixer to whisk on high speed until the meringue is thick, glossy and cooled to room temperature. With the mixer still running add the butter a piece at a time.
3. When all the butter has been added and the mixture has formed a buttercream like texture add the orange juice and passion fruit puree, beating for a couple of minutes until fully combined.
1. To assemble the cake use a serrated knife to slice each cake into two even layers.
2. Place one cake layer on a plate or cake stand and brush with the passion fruit syrup. Spread a thin layer of buttercream on top of the cake and repeat with the remaining layers. Scrape the remaining buttercream on top of the cake and spread over the top and sides of the cake in a thin layer, making it as smooth as possible.
3. Place the cake into the freezer whilst you make the glaze.
For the cheats chocolate mirror glaze
1. Place the chocolate into a jug and the remaining ingredients into a small saucepan. Place the pan over medium heat and bring to a simmer. Pour the cream over the chocolate and set aside for a couple of minutes before stirring together to form a smooth chocolate glaze. Set aside until room temperature but still pourable.
2. Remove the cake from the freezer and place onto a wire rack set on a baking tray. Pour the glaze over the cake, allowing it to drip down the sides making sure the entire cake is covered. Allow the glaze to set for about 30 minutes before decorating with the gold leaf. Carefully transfer the cake back to the plate or stand.
3. Once assembled the cake will keep for about 3 days although the shine on the glaze will be strongest in the first day or so.