METHOD

1. Preheat the oven to 160ºC (325ºF). 
2. Grease 2 x 21cm round angel food cake tin or 2 x 20cm round cake tins+.
3. Place the water, butter, vanilla and cocoa in a saucepan over low heat and stir until the butter is melted. Remove from the heat. Add both the sugars and stir until combined.
4. Sift together the flour and bicarbonate of soda and place in a large bowl. Add the cinnamon, orange rind and cocoa mixture, eggs and sour cream and whisk until smooth.
5. Divide the mixture between the prepared tins and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool in the dish for 10 minutes, before turning out onto a wire rack to cool completely. 
6. To make the chocolate frosting, place the melted chocolate and extra sour cream into a mixing bowl and mix until smooth.
7. Using a large serrated knife, slice each cake in half horizontally into 2 even layers. Place 1 layer on a cake stand or plate and top with a quarter of the chocolate frosting. Repeat using the remaining cake and frosting, finishing with cake. Spread the remaining frosting to cover the top and sides of the cake. 
8. Decorate with candied clementines and your choice of foliage or florals. Serves 14–16

 Cook’s tips
+ To grease an angel food cake tin or round cake tin, brush it with softened butter and refrigerate until the butter is set.