Airy, yet rich and moist, with a sharp cranberry filling to contrast the chocolate, this cake can be served for tea or as a pudding. I prefer a dusting of icing sugar to the usual coating of white American frosting.
Divide the cake mixture evenly between the tins and gently spread level.
Meanwhile, make the cranberry filling. Put the orange juice into a saucepan and stir in the caster sugar. Add the cranberries, cover the pan, bring to the boil and simmer for 5 minutes. Cool and then chill in the fridge.
When the cakes are cooked, leave them in the tins for about 10 minutes, then carefully turn them out onto a wire rack to cool. When cold, put one cake on a serving plate, spread with the cranberry filling and top with the second layer. Before serving, sift icing sugar over the top of the cake.
© 2010 Josceline Dimbleby. All rights reserved.