- 125 g unsalted butter, melted, plus extra for greasing
- 38 g cocoa powder, mixed with boiling water, cooled slightly
- 2 medium free-range eggs, at room temperature
- 0.5 tsp vanilla extract
- 150 g self-raising flour
- 1 tsp baking powder
- 200 g caster sugar
- 25 ml sunflower oil
- 1 orange, peel only
- 450 g caster sugar
- 200 g dark chocolate
- 150 g double cream
- 167 g chocolate crunchy orange sticks
- 95 g swiss roll, 1.5cm removed from the end
- 25 g white chocolate, grated
- 125 g red ready to roll icing
- 125 g yellow ready to roll icing
- 125 g soft chocolate flavour ready to roll icing
- 1 tsp honey
You will also need:
- 25 cm diameter cake board
- Leaf shaped cutters (optional)
Slice the orange peel into ½ cm strips, leaving the pith on. Place in a saucepan of water and bring to the boil, drain and repeat. Put the peel back in the pan with 150ml fresh water and 300g of the caster sugar. Simmer for 40 minutes, then remove from the syrup and dry overnight on a wire rack.
Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease and line a 20cm round cake tin.
Mix all the cake ingredients together in a mixing bowl. Pour into the prepared tin then make a slight dip in the centre with the back of a spoon.
Bake for 40-45 minutes, until a skewer comes out clean, then remove from the oven. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Meanwhile, make the caramel shards. Line a baking tray with baking parchment, then pour 150g caster sugar into a saucepan and place it on a low heat. Shake the pan a little until the sugar starts to clump together – it will slowly turn a caramel colour. Keep it on the heat until fully melted, then pour onto the baking tray. Set aside to cool. Once cold and completely, hard break the caramel into shards to create flames. Set aside.
Use a sharp knife to scrape off shards from the flat side of the dark chocolate bar. Next, peel off curls using a vegetable peeler, leaving about 170g of the bar. Set aside in the fridge.
To make the ganache, warm the cream in a saucepan and add 150g of dark chocolate. Stir until the chocolate has melted, allow to cool slightly then put in the fridge to set to a thick but spreadable consistency – up to 10 minutes.
Heat the remaining 20g of dark chocolate in the microwave on a low heat for 2 minutes until melted, stirring halfway through. Dip the end of a crunchy orange stick into the chocolate, flat side down and place it on another stick at a slight angle, using the chocolate as glue. Repeat with three quarters of the orange sticks, reserving the remainder as they are. Put the joined ‘twigs’ in the fridge for 20 minutes to set.
Insert three cocktail sticks vertically into the middle of the base cake and secure the swiss roll on top, standing vertically. Spread the ganache over the cake and swiss roll.
Scatter the grated white chocolate, dark chocolate curls and shards over the base cake around the swiss roll. Next arrange most of the crunchy sticks around the swiss roll, popping a few broken bits on top. Poke in the orange peel and caramel shards to create flames between the sticks.
Marble together a little red and yellow ready to roll icing and shape into flames. Add these to the ‘bonfire’ – you can also wrap them around the remaining crunchy sticks for a woven effect.
To decorate the side of the cake and board, roll out the remaining coloured icing as thin as you can (mix some of the colours if you like). Use a sharp knife or cutters to make leaf shapes. Brush honey onto the backs of the leaves and stick to the cake and board to finish.