Step 1

Preheat your oven to 180°C / 350°F / 160°C fan and prepare your two cake tins with parchment paper.

Step 2

If using a fresh orange, use a grater to remove the orange zest to be used later.

Step 3

Measure out half a cup of freshly squeezed orange juice and add this to your mixing bowl along with your yoghurt, maple syrup and oil. Use a whisk to mix until combined.

Step 4

Add your flour, cocoa powder, baking soda and salt to the bowl and whisk until almost combined.

Step 5

Add in your orange zest and continue to whisk until smooth (see video for consistency).

Step 6

Evenly distribute your batter into your cake tins (see notes for tips) and bake for 13-15 minutes. The cake should come out of the oven before it has completely cooked (see notes).

Step 7

Leave the cakes to cool on a wire rack, then carefully remove from the tins.

Step 8

Prepare your chocolate frosting whilst your cakes cool.

Step 9

Once your cake has completely cooled down, spread some apricot jam on one half followed by a layer of frosting. Place the other sponge upside down on top and cover the cake with the rest of the frosting. Top with any left over orange zest.

Step 10

Place in the fridge for half an hour so that the frosting sets, then slice with a sharp, clean knife.