Cassata alla siciliana

Method

• 1
  Place the sugar, orange juice and Grand Marnier in a jug. Stir until the sugar dissolves.
• 2
  To make ricotta cream, use an electric beater to beat the ricotta, sugar, orange rind and orange juice in a small bowl until smooth. Stir in the chocolate and cherries.
• 3
  Use a large serrated knife to cut each cake in half horizontally. Reserve 1 cake layer for another use.
• 4
  Place 1 cake layer, cut-side up, on a serving plate. Brush the cut surface with one-third of the Grand Marnier mixture. Spread with half the ricotta cream. Top with another cake layer, cut-side up, and brush with half the remaining Grand Marnier mixture. Spread with the remaining ricotta cream. Brush the cut-side of remaining cake layer with the remaining Grand Marnier mixture and place, cut-side down, on top of the ricotta cream.
• 5
  To make icing, place icing sugar, boiling water and butter in a heatproof bowl. Whisk until a thick paste forms.
• 6
  Spread the icing over the cake, allowing it to run down the side. Set aside for 10-15 minutes or until icing sets. Top with grated chocolate.