METHOD

1. Grease a 20cm round cake tin and line with cling film.
2. Add Natvia and orange juice to a saucepan over low heat and dissolve.
3. Separately, mix the gelatine with 125ml boiling water until it dissolves.
4. Add the gelatine to the orange juice and pour mixture into the lined cake tin. Refrigerate for at least 4 hours.
5. Preheat the oven to 160C and grease and line a round cake tin.
6. Beat together butter and Natvia until light and fluffy.
7. Add the remaining cake ingredients and beat until smooth.
8. Pour mixture into cake tin and smooth the top. Bake for 55 minutes or until a skewer comes out clean.
9. Cool in the tin for 15 minutes, then turn out to cool completely.
10. Heat the cream in a small saucepan until hot.
11. Place the chopped chocolate in a heatproof bowl and pour the cream over it.
12. Stir well until you have a smooth ganache. Allow to cool at room temperature.
13. Trim the top of the cooled cake to give a flat surface.
14. Flip the orange jelly out of its tin onto the top of the cake.
15. Smooth the ganache over the top of the cake. Decorate with orange zest and serve.

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