Chocolate layer cake with mandarin curd

Method

1. Step 1

   Preheat oven to 160°C. Grease and line a 6cm-deep, 20cm-round cake tin. Prepare the cake using the butter and eggs following packet directions, reserving the icing sachet. Bake for 1hr – 1hr 5 mins or until a skewer inserted in the centre of the cake comes out clean. Cool in the pan for 10 mins before turning out onto a wire rack to cool completely.

2. Step 2

   Meanwhile, to make the mandarin curd, whisk the egg, egg yolk and sugar in a small saucepan until well combined. Add the butter, mandarin zest and mandarin juice and whisk over low heat for 5 mins or until thickened. Strain into a heatproof dish. Discard solids. Set aside to cool to room temperature. Cover and refrigerate until needed.

3. Step 3

   Stir the cream and reserved icing sachet in a small saucepan over low heat until smooth and well combined. Pour into a heatproof bowl and place in the fridge for 30 mins or until completely cooled and the mixture has thickened slightly. Use an electric mixer to beat the chocolate ganache mixture for 2-3 mins or until thickened.

4. Step 4

   Use a large serrated knife to cut the cake crossways into 2 even layers. Place the cake base on a cake stand. Spread with the mandarin curd. Top with the whipped cream and remaining cake top. Spread the top with the chocolate ganache mixture. Decorate with the mandarin segments and cut into slices to serve.