Preheat oven to 180°C fan. Pre-weigh your ingredients before starting if you can.

Grease and line one to three cake tins.

Mix dry ingredients: Add caster sugar, brown sugar, plain flour, bicarb, baking powder and salt to a stand mixer fitted with a paddle attachment. Leave to mix until evenly combined.

Prep chocolate paste: Weigh the liquid coffee into a bowl. Whisk in the cocoa powder until smooth, then add the crème fraîche and orange zest. Whisk again to a smooth paste.

Prep your orange for later: Peel and cut the orange into segments between each membrane. Then squeeze the remaining orange juice into a saucepan for the orange syrup later.

Combine: Add the eggs, oil and half the cocoa paste to the dry ingredients. Mix on low until combined, then add the remaining cocoa paste. Beat until the batter is smooth.

Bake: Divide the batter evenly between three prepared tins (approx. 240 g of batter per tin). Alternatively, use one tin and slice the cake into three layers once baked and cooled. Reduce oven to 170°C and bake for about 12–15 minutes. Allow to cool for at least 5 minutes, remove from tins onto a cooling rack, then refrigerate.

Zest an orange and set it aside for later.

Juice the second orange, adding to the previous saucepan. Weigh the juice. Add an equal amount of caster sugar to the saucepan. 150 g orange juice and 150 g sugar will be enough for this recipe. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and set aside to cool.

Soak the gelatine in cold water with a few ice cubes for 5 minutes.

Meanwhile, whisk the sugar, cocoa powder and water in another saucepan to form a paste, then add the cream. Bring to the boil for 1 minute on medium heat. Remove from the heat after 1 minute.

Drain the gelatine leaves by straining them through a sieve, then add the softened gelatine leaves into the chocolate cream mixture. Whisk until dissolved.

Set aside to cool. It may set as it cools, don’t worry! It can be reheated for pouring.

Chocolate curls: Using a potato peeler, peel strips from the side of a chocolate bar onto baking paper and refrigerate for garnish later.

Break up the dark chocolate and add it to the orange zest bowl. Melt the dark chocolate over the simmering water. Set aside.

Place egg whites, brown sugar, cream of tartar and salt in a metal or glass bowl and mix. Over a double boiler, stir until the mixture reaches 72°C.

Transfer to a stand mixer fitted with a whisk attachment and whisk to stiff peaks until the meringue cools to 30°C.

With the mixer running, add the butter to the meringue a few cubes at a time until fully incorporated. Add the melted chocolate and orange zest and whisk until combined.