Step 1: Preheat the Oven and Prepare the Tin

• Preheat your oven to 180°C (350°F). Grease and line a round 20cm (8-inch) cake tin with parchment paper.

Step 2: Cream the Butter and Sugar

• In a large bowl, beat the butter and caster sugar together until pale and fluffy.

Step 3: Add the Eggs and Flavorings

• Add the eggs one at a time, beating well after each addition. Stir in the orange zest and juice.

Step 4: Mix the Dry Ingredients

• Sift the self-raising flour and cocoa powder into the bowl. Gently fold them into the mixture until combined.

Step 5: Bake the Cake

• Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 6: Make the Chocolate Ganache

• Heat the double cream in a small saucepan until just simmering. Remove from heat and pour over the chopped dark chocolate. Let sit for 1-2 minutes, then stir until smooth. Add the orange juice and mix well.

Step 7: Assemble the Cake

• Spread the ganache evenly over the cooled cake, allowing it to drip down the sides. Decorate with orange slices, zest, or chocolate shavings as desired.

Step 8: Serve and Enjoy

• Slice and serve the cake with a cup of coffee or as a delightful dessert after a meal.