Nothing is better than a slice of your favourite dessert, and now that the weather is getting colder it is the perfect time to stay indoors to make something delicious.

Jamie Oliver’s chocolate cake is a “double-layered chocolate delight” that is not only easy to make but you only need seven simple ingredients.

The secret to making this mouthwatering make is that it includes mandarin orange slices, which may seem unusual but the tangy flavour brings out the rich taste of the chocolate to make this cake even tastier.

What is fantastic about this recipe is that you also only need a roasting tray and a food processor to make it so you can also save time on the washing up afterwards.

This is the perfect cake to make for a spooky Halloween party or to celebrate a birthday but can also be cooked as a treat to have with a cup of tea to keep you cosy this autumn.

Method

To begin, preheat the oven to 180C. Grease a roasting tray with a little bit of butter, then line it with a sheet of damp baking paper.

Place 250g each of sugar and butter in a food processor, then blitz until the ingredients are fully incorporated.

Crack the eggs and pour in the flour, baking powder, 50g of the coca powder and add a splash of water from the mandarin tin. Then blitz everything until you have a smooth cake batter.

Use a spatula to gently spoon the cake batter onto the roasting tray, then spread everything until it is an even layer.

Place the roasting tray in the oven and bake for 20 minutes or until the cake has fully risen. Once ready, remove from the oven and leave alone for five minutes to cool completely.

While the cake is baking, make the buttercream. Place the remaining 200g of butter and 400g of icing sugar in a food processor and blitz until you have a pale yellow fluffy mixture.

Then add in the cream cheese and a splash of mandarin juice then mix again until you have a buttercream icing.

Drain the mandarin slices and place them on a piece of baking paper, then set aside for now.

Place the cake on a serving board and cut it so that you have two large flat rectangles. Then spread a third of the buttercream over one of the rectangles and place the mandarin slices.

Sit the other cake rectangle on top of the cake rectangle with the buttercream. Add 25g of cocoa powder to the remaining buttercream and use it to decorate the top of the cake.

Your creamy chocolate cake with a zesty twist is now ready to serve.