Sponge

• 500g unsalted butter
• 500g caster sugar
• 390g self raising flour
• 110g good quality cocoa powder
• 10 eggs

Jam

• Bag of frozen cranberries (1kg)
• 400g dark brown soft sugar
• Zest and juice of a whole orange

Note: This makes a LOT of jam, so halve the amount if needed!

Ganache

• 2:1 ratio dark chocolate to cream
• A good-quality dark chocolate! I use callebaut chips

Topping

• Chopped macadamia nuts for texture

1. Place sponge mixture in a fan oven at 160 degrees for 30-40 minutes.
2. Mix the jam ingredients together in a separate bowl.
3. For the ganache, heat the cream until very hot but not boiling, pour over the chocolate. Leave for a minute then whisk until smooth and combined. Put in the fridge to harden until buttercream / piping consistency.
4. To finish, sprinkle with chopped macadamia nuts for added crunch!