Deposit 100g of the ganache into 5x5cm silicone cube moulds.
Top each cake Square with 10g of Deli Orange then invert and push into eachganache filled cube.
Allow cube to set in the fridge for two hours before transferring to the freezer.
Remove the frozen cubes from the moulds then apply the velvet spray.
Finish with a drip of dark chocolate.
Cake Batter
Using a planetary mixer and beater combine all of the ingredients and mix on slow speed for 2 minutes.
Scrape down and mix for a further 3 minutes on medium speed.
Deposit the batter into a lined 15x30 inch tray and smooth level.
Bake at 160c for 20 minutes.
Once cooled cut into 4.5cm squares.
Chocolate Ganache
Heat the cream, milk, glucose, and butter to 85c.
Pour over the chocolate and mix to combine then blend with a stick blender to homogenize.
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