To better synchronize downtime in this recipe, prepare the silky ganache the night before and leave it at room temperature to firm up. You can bake both the almond crust and chocolate sponge cake layers in advance and store them at room temperature in a Ziploc bag, or in the freezer. Also, make the Creamsicle Greek Yogurt Frosting (Part One) the day before as well.
 

Chocolate Sponge Cake
 

• Baker's Note: For the best results, aim for a high-quality unsweetened cocoa powder with a higher cocoa butter content, ideally around 20-22%. Brands like Valrhona offer such options. However, if you can't find it at your local supermarket, don't worry; you can still use the cocoa powder available there. Just be aware that using cocoa powder with lower cocoa butter content, typically around 10%, may increase the risk of your sponge cake turning out dry or overly crumbly. So, if you encounter such results, now you know why it might have happened.  Also using cocoa powder in a chocolate sponge cake can lead to a slightly denser sponge then my vanilla sponge cake recipe. This happens because cocoa powder, unlike flour, doesn't have gluten, which helps cakes rise and stay fluffy. Plus, cocoa absorbs more liquid, which contributes to slightly the denser texture.
   
• When preheating the oven for my cakes, always use the ‘top and bottom heat’ setting. Please avoid using the fan-forced option, unless otherwise specified.
   
• Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat to 170°C / 340°F.
   
• For the tallest, lightest chocolate sponge cake, do not grease your pans, as the cake batter has to be able to grip the sides of the pan in order to climb. Line two 20 cm (8 inches) 5 cm (2 inches) deep round cake pans with round parchment circles and set aside for now.
   
• Place a large sieve over a bowl. Add 110 grams of all-purpose flour, 2 teaspoons baking powder, 40 grams good quality unsweetened cocoa powder, 1 teaspoon of instant espresso powder (if using), and 1/8 teaspoon fine sea salt then sift. For the best chocolate cake texture, sift the flour/cocoa mixture twice to aerate and lighten it. Set aside for now.
   
• Pick a saucepan that lets the stand mixer bowl sit comfortably on top without actually dipping into the water beneath. Pour in about 2 inches of water and heat it up until it’s just simmering. If the stand mixer bowl is too small and ends up touching the bottom of the saucepan, no worries—just warm up the mix in a separate mixing bowl and then transfer it into the stand mixer bowl to whip it up.
   
• Put 200 grams of white sugar, 300 grams of eggs, and 2 teaspoons of vanilla bean paste into the bowl of a stand mixer. Set the bowl on top of the pot with the simmering water and gently stir it—just enough to keep things moving. You’re aiming to heat it up, not whip air into it. It’s a good move to use a digital thermometer to check the temp. At 40°C (104°F), it should take somewhere between 1 to 3 minutes. If you don’t have a thermometer on hand, you can test it by dipping a finger into the mixture to make sure the sugar’s fully dissolved—it should feel nice and warm to the touch.
   
• Remove the bowl from the pan and place it onto the stand mixer. Using the whisk attachment, whip on medium high speed for 8 minutes until the mix is thick, and have a mousy foam. Turn the speed down to low speed for 4 minutes to stabilize the foam.The final mixture should be pale in color and slightly thickened, with a consistency where, when the whisk is lifted, the mixture falls very slowly back onto the egg foam. Remove the bowl from the mixer.
   
• Start by sifting half of the cocoa flour mixture over the foam, then carefully fold it in with a balloon whisk. You want to be gentle to keep it fluffy but thorough so it’s nearly all mixed in. Do the same with the rest of the cocoa flour mix, folding until it’s totally incorporated. You’ll notice a bit of deflation totally normal and okay. When adding the cocoa flour mix, be gentle to maintain the airiness but thorough to ensure even mixing. If the flour isn't fully integrated with the foam, your cake could end up with a dense bottom and a light top. A good sign that you’ve mixed it just right is seeing a slight deflation and the mixture feeling tighter as you work through it with your whisk. Set aside for a minute while you warm the cream.
   
• In a small saucepan, warm 80-gram heavy cream or whole milk over medium heat until warm (about 60 seconds, 50°C/122°F), then quickly pour the warm cream around the edge of the bowl and gently fold in with a balloon whisk without deflating the batter too much.
   
• Divide the cake batter (you should have about 675 grams) equally divide the cake batter between the two round baking pans- about 335 grams in each.
   
• Bake both cakes until the top of the cake feels firm and springs back when pressed lightly in the center, about 18 to 20 minutes, depending on your oven and baking pan. Mine was done at 20 minutes. You’ll know the cake is ready when the top is firm and it springs back after lightly pressing on the top of it.
   
• Immediately run a knife between the sides of the pan and the cake, and invert the cakes onto a wire rack; remove the parchment paper and leave it to cool completely on a wire rack.
  
   
• Cover the cooled cake layers with plastic wrap or in a large ziplock bag to prevent them from drying out until you are ready to use them.
   
• Keep them covered in plastic wrap until you are ready to assemble your cake.

Macaron Crust Layer
 

• Adjust the oven rack to the lower third position and preheat the oven to 160°C / 320°F, using both top and bottom heat.
   
• Grease the bottom of a 20 cm (8-inch) round baking pan and place a parchment paper circle at the bottom. Set aside.
   
• In a blender or food processor, grind 140 grams of almonds until you have a mixture of fine and semi-rough texture. In a small bowl, combine the ground almonds (140 grams) with 35 grams of powdered sugar. Set this mixture aside.
   
• Baker's Note: When whipping egg whites for meringue, ensure that the beaters and bowl are thoroughly clean, as even a hint of oil or fat can hinder the foam.
   
• In a clean mixer bowl, place 90 grams of egg whites and a pinch of cream of tartar. Using the whisk attachment, whip on medium speed until the egg whites change from foamy to stiff and become creamy white. This should take approximately 3 minutes. Gradually add the 100 grams of powdered sugar, one tablespoon at a time, to create a very shiny and stiff meringue. This step should take about 4 minutes.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground hazelnut or almond mixture. Scoop the almond meringue mixture into the prepared springform pan, and use the spatula to spread it evenly.
   
• Bake immediately in the center of the oven until it turns lightly brown, which should take about 40 to 45 minutes. The top needs to be firm and the color should be light beige. It is usually done when you can smell the toasted almond aroma in your kitchen. Mine took 45 minutes.
   
• For the Macaron Crust, it's crucial to let it cool in the pan for at least an hour, or even longer. If you try to remove it while it's warm, the top may fall apart. Don't worry if the crust cracks on top a little; this is normal for this cake, and it will be placed upside down on the cake anyway. If you're concerned about the tiny top crust breaking, after cooling it in the pan for an hour, you can transfer it to the fridge to firm up further. Then, after cooling, take a knife and carefully run it around the sides of the baking pan to loosen the crust. Next, gently flip the crust upside down onto a clean surface and carefully remove the parchment paper from the bottom.
   
• Keep the macaron crust covered with plastic wrap or in a large ziplock bag until you are ready to assemble your cake.

Silky Ganache
 

• Baker's Tip: Make sure you're using high-quality dark chocolate, I use Valrhona 66%, and avoid chocolate bars with additives or artificial stuff. You want that silky smoothness in your ganache.
   
• Get your dark chocolate finely chopped up. (No need to chop if using chocolate callets that are not too large.
   
•  Take 200 grams of dark chocolate and toss it into a heat-proof bowl. Add 75 grams of softened diced unsalted butter on top. Set it aside.
   
• Bakers Note: I use glucose in this recipe because it gives the ganache a beautiful shine, maintains its glossy appearance, keeps it smooth, and extends its shelf life. If you prefer, you can replace the glucose with light corn syrup or honey as alternatives.

• Grab a medium-sized saucepan. In there, mix together 250 grams of heavy cream, 1 to 2 teaspoon of instant espresso powder, 2 tablespoons of glucose syrup,  and 1/8 teaspoon of fine sea salt. Give it a good stir and heat it up over medium heat until the cream gets to about 175°F (you'll see bubbles at the edges). Once it's there, take it off the heat.
   
• Quickly pour that hot cream mix over your chopped dark chocolate and butter. Then, wait for 2 minutes.
   
• Now, grab a silicone spatula and gently stir in the middle of the bowl. You're looking for everything to meld together into a smooth, silky, and shiny ganache. Be gentle here; you don't want to whisk too vigorously and create air bubbles. Stop stirring as soon as all the chocolate and butter are melted and combined.
   
• Pour your gorgeous ganache into a clean container. After pouring it into a clean container, you might notice some bubbles forming. If you prefer a smoother appearance without bubbles, simply tap the container gently on the kitchen counter a few times. This action will help remove the bubbles and give your ganache a more even and silky texture.
   
• Let it cool down and then cover the bowl loosely with plastic wrap. Keep it on your kitchen counter (no need to refrigerate) until it firms up but is still spreadable. Usually takes 1 to 3 hours, or even overnight, depending on your kitchen's temperature and the chocolate's cocoa content.

Blood Orange-Vanilla Infused Cream ( part one)
 

• Begin by zesting the peels of 3 blood oranges, focusing on the outer colored part while avoiding the white pith. 
   
• Baker's Note: Using 400 grams of heavy cream compensates for any evaporation during heating. For the frosting you will need only 350 grams.
   
• Split a vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the split bean itself to a medium saucepan (or use vanilla bean paste) add a pinch of sea salt and the blood oranges zest. Gently pour 400 grams of heavy cream over the zest and vanilla, giving it a gentle mix.
   
• Warm the mixture over low to medium heat until it reaches a temperature between 70-80°C (158-176°F) using a thermometer. Avoid bringing it to a full boil.
   
• Remove the saucepan from heat, immediately cover the cream's surface with plastic wrap, and chill it in the fridge overnight until completely cold.

Creamsicle & Greek Yogurt Frosting ( part two)
 

• Baker's Note: Ensure your Greek Yogurt 10% is thick, not watery. If it appears too runny, follow these steps: Place a fine-mesh strainer over a small bowl. Transfer the Greek yogurt into the strainer. Wrap it with plastic wrap and refrigerate for a few hours or, ideally, overnight. This step is crucial to prevent the Whipped Yogurt Frosting from becoming too watery. Depending on the initial liquid content of your yogurt, you may lose about half its volume during straining, so plan accordingly.
   
• For perfect frosting, both the infused blood orange cream and strained Greek yogurt must be thoroughly cold. This ensures successful whipping; even slight warmth in either ingredient can hinder achieving the desired whipped consistency.
   
• Retrieve the cold infused blood orange zest and vanilla cream from the fridge. Carefully remove the plastic wrap, ensuring you scrape off any orange zest and vanilla seeds back into the saucepan. These bits carry plenty of flavor, so don't miss this step! Before whisking the mixture, take a moment to fully extract the flavors from the vanilla bean. Gently squeeze and run your fingers along the length of the bean pod over the saucepan to release any remaining seeds and flavorful oils.  discard the vanilla bean pod. Gently whisk the mixture and measure the cream to ensure you have exactly 350 grams, ready for use. 
   
• In the bowl of your stand mixer fitted with the whisk attachment, sift in 75 to 100 grams of powdered sugar. Add 350 grams of cold Greek yogurt (with 10% fat) and 1-2 teaspoons of vanilla bean paste. Incorporate 350 grams of your chilled infused Blood Orange Zest and Vanilla Cream. Optionally, add a drop of pink food coloring at the beginning or end of the mixing process for a touch of color.
   
• Start whipping the mixture at low speed for one minute. Then, turn the mixer to medium-high speed and whip until the Creamsicle & Greek Yogurt Frosting becomes thick, fluffy, and stable, which usually takes about 1 to 3 minutes. Be cautious not to overmix, as whipped yogurt frosting can soften if overworked. Remember to scrape any orange zest from the whisk attachment, as it may settle there. Also, scrape down the sides and bottom of the bowl. Don't forget to taste; it's absolutely delicious!
   
• For the freshest results, use the frosting immediately to fill your cake or place it in an airtight container until needed.  
   
• The frosting can typically be kept for 3 to 5 days, but it's advisable to consider the expiry date of the cream and Greek yogurt you used as a guideline for freshness.

Assembling
 

• Baker's Note: Ideally, assembling this cake is done within an adjustable cake ring to help maintain its shape and ensure even layers. Alternative Without an adjustable Cake Ring use the 20 cm/8-inch cake pan in which you baked the chocolate sponge cakes, lined with plastic wrap with enough overhang on all sides. However, in the step-by-step photos, you'll notice that I don't use a cake ring at the beginning; instead, I place it around the cake at the end when I fill the cake layers. This is done to provide a clear view of how the cake is built up, allowing you to see each layer as it's assembled. 
   
• Blood oranges segments the quantity of blood orange really depends on how much flesh you can extract from them. Personally, I often struggle to cut them neatly, so I tend to use a generous amount. But for that vibrant and delicious flavor inside your cake, you'll want a good amount, just as you see in the step-by-step photos. So, it can vary – if your blood oranges are particularly meaty, you may need less; if they have less flesh, you might want more. That's why I mention around 5 to 10, to ensure you have enough, just in case.
   
• For the blood orange, cut a thin slice off the top and bottom. Stand the blood oranges on one flat end on a cutting board. Using a very sharp paring knife, cut from top to bottom along the contour of the fruit, cutting away the peel and white pith, and rotating the fruit as you go. For the next step, it's helpful to place a bowl underneath to collect all the fresh juice. This juice will be used to moisten the cake layers. Hold the remaining fruit in your hand one at a time and carefully slice between the membranes to release the segments. Set aside for now.
   
• Prepare the Chocolate Sponge Cakes, trim the top crust off each chocolate sponge cake using a serrated knife. This will ensure that the chocolate sponge cake absorbs the moisture and flavor from the blood orange juice, resulting in a moist and soft sponge cake texture.
   
• Juice Blood Oranges: If you need more juice squeeze juice out of one or two blood oranges. This freshly pressed juice will be used to soak the chocolate sponge cake layers, infusing them with a vibrant citrus flavor.
   
• Place the first chocolate sponge cake (with the bottom down) on a cake stand. (or inside an adjustable cake ring or a round cake pan lined with plastic wrap, as previously detailed). Add a few tablespoons of blood orange juice all over the first chocolate sponge cake layer to moisten the cake. Let it soak in for a few minutes.
   
• Next, add several generous scoops of Creamsicle & Whipped Yogurt Frosting onto the first chocolate sponge cake layer, spreading it evenly. Follow this by arranging a plentiful amount of blood orange segments on top of the frosting. Then, dollop another large scoop of the Creamsicle & Whipped Yogurt Frosting onto the blood orange segments, gently spreading it to ensure they are completely covered.
   
• Next, place the Macarons Crust gently on top of the frosting layer, pressing down lightly to secure it. Then, cover the macaron crust with one-half of the prepared ganache. Smoothly spread the ganache into an even layer across the crust using an offset spatula. Keep the remaining half of the silky ganache covered at room temperature. You'll use this later for the top layer of the cake.
   
• Spread one-third of the Creamsicle Greek Yogurt Frosting evenly over the silky ganache layer, using an offset spatula to achieve a smooth layer. Follow this by arranging a plentiful amount of blood orange segments on top of the frosting. Finally, add a large scoop of the Creamsicle & Whipped Yogurt Frosting onto the blood orange segments. Gently spread the frosting, ensuring the orange segments are completely enveloped and covered.
   
• Lightly drizzle the cut side of the remaining chocolate sponge cake with blood orangejuice This adds moisture and flavor to the cake. Carefully position the final chocolate sponge cake layer, cut side down, onto the creamsicle whipped cream layer. This ensures even distribution of the creamsicle flavor throughout the cake. Driizle the top of the chocolate sponge cake with some more  blood orange juice for extra moistness. Neatly cover the cake with plastic wrap. I place an adjustable cake-ring around the cake.  Place a light, flat object on top to help the layers adhere and settle. This step is crucial for the cake's stability and texture.
   
• Chill the Cake: Refrigerate for at least 8 hours, preferably overnight.
   
• Final Steps Before Serving: If you used an adjustable cake ring, simply remove the ring and the plastic wrap from the top of the cake. f you built your cake in a round cake pan, first gently pull the overhanging plastic away from the cake. Carefully invert the cake onto a cake stand or serving plate and peel off the baking pan and plastic wrap.
   
• Smooth the sides for a neat, naked cake appearance with an offset spatula.
   
• Add a few scoops of the remaining silky ganache to the top of the cake. Using an offset spatula, gently spread it into an even layer, ensuring the entire surface is smoothly covered. If you have any silky ganache left, For a special touch, especially around Valentine's Day, use a 1M nozzle to pipe heart shapes on the side of the cake. Keep the cake covered in the fridge until you are ready to serve the cake.
   
• For maximum deliciousness and freshness, serve within 3 to 5 days.
   
• When ready to serve, you can cut the cake into small or large slices, depending on your preference. you can typically get 12 to 16 slices. For neat and clean cuts, use a sharp, non-serrated knife. For even smoother slicing, dip the knife in water and wipe it dry between cuts. This method helps you get beautifully clean and precise slices.
   
• If you have any leftovers, Cut a strip of parchment paper, fold it sharply down the middle, and slide the paper 'V' into the gap in the cake. Press the paper firmly against the cut sides inside the cake. You can press the extra paper ends against the outside of the cake for a good seal.Use a cake dom if you have and place the cake in the fridge.