Kevin's Chocolate Cake

1. Grease two 9 inch sandwich tins. Preheat oven to 180°C/350°F/Gas Mark 4.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add in the eggs and mix completely.
4. Sieve the plain flour with the baking powder, add to the mixing bowl and mix until completely smooth.
5. Meanwhile melt the chocolate either in the microwave or over a saucepan of boiling water and add to the sponge mixture.
6. Pour into the prepared cake tins and bake in the oven for 25-30 minutes or until a skewer inserted in the centre comes out clean.
7. When baked transfer to a wire rack and allow to cool.

Icing

1. Add the sifted icing sugar and the cocoa powder to the softened butter and beat using an electric whisk.

Assembly

1. Cut each cake in half to create 4 layers.
2. On the bottom layer of the cake spread the marmalade, ensuring the entire base is covered.
3. Put the next layer on top.
4. Spread one third of the icing mixture on this layer and the same for the next layer.
5. Put the top layer on and either pipe or spoon the remaining butter icing on top.
6. Drizzle the melted chocolate over the icing.

Decoration

1. Make chocolate shards by melting 7oz/200g chocolate and spreading in a thin layer between two sheets of parchment paper.
2. Place in the freezer for approx 30 minutes, crack and decorate!