In a large mixing bowl using an electric mixer, beat soft butter, orange rind and caster sugar together until light and creamy.

Add in eggs one at a time, beating between each addition.

Add flour, baking powder, salt, poppy seeds, milk and orange juice to the bowl, and stir with a spoon until just combined.

Pour into 2 x 18cm lined cake tins and bake at 160ºC fan-forced for 30 minutes or until a skewer inserted into the middle comes out clean.

Allow to rest in the tins for 5-10 minutes, before turning out onto a cooling rack.

While the cake is baking, make the syrup by adding the orange juice and caster sugar to a saucepan and simmering at a boil until reduced, around 10 minutes.

Level the rounded tops off both cakes, then spoon syrup over the top and allow to seep through.

Ensure the cakes are completely cooled before assembling.

Meanwhile, make the ganache by heating the cream in a saucepan over medium heat, until it just starts to bubble around the edges.

Pour hot cream over chopped chocolate and allow to sit for two minutes.

Stir mixture together until smooth, then cover and place in the refrigerator for 30 minutes to an hour to thicken.

Place one cake down on a serving plate, top with half the ganache, smoothing to the edges.

Add the second cake, then spread remaining ganache to top.

Fold thinly sliced orange rounds organically along one edge of the cake to decorate.