Preheat the oven to 180°C and line a 20cm cake tin with baking paper.

Whisk the eggs until frothy, then whisk in the melted butter, yoghurt, orange juice and zest until combined. Add the cake mix and whisk to form a smooth batter.

Pour the batter into your prepared tin and bake for 25-30 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.

To make the ganache, place the chocolate in a heatproof bowl. Gently heat the cream and orange zest in a small saucepan until the cream just begins to bubble. Immediately pour the infused cream over the chocolate and stir until a glossy ganache forms. Place in the fridge for 10-15 minutes to cool and thicken slightly.

Pour the ganache over the cooled cake, and finish with an extra sprinkle of orange zest if you like.

Tip: If your ganache is looking a little lumpy, pop the bowl over a bain marie or in the microwave for short 10-second bursts to encourage the chocolate to melt down. Be careful not to overheat your ganache as this may cause it to split, in which case an extra splash of cream should bring it back to home ground.