For the cake

• Preheat oven to 180°C and grease and line two 15cm cake tins.
• Pour the melted butter into a bowl or stand mixer bowl with the sugar, zest and vanilla, and beat (with the beater attachment on the mixer or a spatula) until fully incorporated.
• Mix in the eggs. Add the flour and slowly mix until the batter is smooth.
• Divide the batter evenly in the tins (roughly 475g in each)
• Bake for 40-45 mins until the sponge is cooked through and bounces back at the touch.
• Cool in the tins for a couple of minutes then remove to a wire rack to cool completely.
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Ganache drip:

• Heat up the cream until steaming and place chocolate in a heat proof bowl.
• Pour over the chocolate and mix until the chocolate is melted and smooth. Allow to cool slightly before using on the cake.

To assemble the cake:

• Cut the top off both cakes and halve each cake horizontally. Put a cake board on a turntable and spread out a bit of buttercream.
• Take one of the bottom cake layers and centre it onto the board facing up.
• Spread or pipe a layer of buttercream, half the thickness of the layer of cake.
• Add the next layer of cake and repeat the process, saving the other bottom layer of cake for the top and face it downwards so the top is flat.
• Using a palette knife and scraper, coat the cake in buttercream and scrape away any excess, making sure the sides are straight and top flat.
• Refrigerate for 30 minutes (or freeze for 10 minutes) until the buttercream’s firm.
• Colour the remaining buttercream and apply around the sides and top of the cake, smoothing out with the scraper.
• Pour cooled ganache over the top of the cake and spread until it reaches the sides, gently nudging it so it drips down.
• Leave to set for about 10 minutes and use the remaining buttercream stick all your decorations on top.

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