Cranberry Garland

Method

1. Preheat the oven to 190ºC/375ºF/Gas 5.
2. Cream the butter and sugar.
3. Separate the eggs and beat yolks into the mixture.
4. Sift flour and baking powder together and stir gradually into the creamed mixture with the cocoa, vanilla and milk.
5. Whisk egg whites until stiff and fold into the mixture.
6. Spoon into a lightly greased 1.7 litre (3 pint) ring mould and smooth the surface. Bake for 35-45 minutes or until risen. Turn on to a wire tray.
7. Put cranberries in a pan with orange rind, juice and sugar and poach gently for 10 minutes.
8. Blend cornflour with 15ml/1tbsp water and mix into the cranberries. Bring to the boil, stirring, until sauce is thick and clear. Leave to cool.
9. Cut the cake into three layers.
10. Place bottom layer on a serving plate.
11. Whip cream until stiff and spread over bottom two layers of cake.
12. Cover cream with cranberry filling, then place the layers one on top of the other.
13. Using a peeler, make 25g chocolate curls.
14. Put remaining chocolate into a pan with the sugar, 45ml (3 tbsp) water and oil.
15. Stir over a low heat until melted and smooth.
16. Cool chocolate frosting slightly then pour over the cake.
17. Top with chocolate curls and leave to set.