Passionfruit cake

1.Preheat over to 180°C (160°C fan forced). Grease a 19cm (base measurement) square cake pan and line base with baking paper.

2.Line a baking tray with baking paper. Place chocolate in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring until melted and smooth. Spread half of the melted chocolate into a 25cm rectangle unprepared tray. Tint remaining chocolate with food colouring. Spoon tinted chocolate into a piping bag fitted with a small plain nozzle. Pipe rows of orange chocolate onto white chocolate. Drag a knife through chocolate, row by now in opposite direction, to create a feathered effect. Chill for 3 hours or until firm. Break into pieces.

3.Meanwhile, make cake mix as directed. Spread mixture into prepared pan. Bake for 50-55 minutes or until a skewer inserted at centre comes out clean (cover cake loosely with foil if overbrowning). Cool in pan for 10 minutes. Transfer to a wire rack to cool completely. Using a serrated knife, level top of cake. Cut cake horizontally into even layers. Place one on a serving plate.

4.Brush cake with passionfruit pulp. Using an electric mixer beat cream and icing sugar until soft peaks from. Spread 1/2 cup of the cream over cake. Top with remaining cake of cake. Gently press white chocolate shards to side of cake. Drizzle top of cake with extra passionfruit. Serve.