Chocolate Orange & Cranberry Red Velvet Bombe Recipe

Melt the dark and milk chocolate in separate bowls over simmering water, stirring until smooth. Set aside to cool.

Line a 1-liter pudding basin with cling film, leaving an overhang.

Cut the red velvet cake into slices and line the bottom and sides of the basin with the slices, pressing firmly.

In a bowl, mix the dried cranberries, orange zest, and orange juice. Spread this mixture evenly over the cake slices.

In a separate bowl, whip the double cream and powdered sugar until soft peaks form.

Fold the melted milk chocolate into half of the whipped cream.

Spoon the milk chocolate and cream mixture into the prepared basin, spreading it evenly.

Fold the melted dark chocolate into the remaining whipped cream.

Spoon the dark chocolate and cream mixture on top of the milk chocolate layer in the basin, smoothing it out.

Fold the overhanging cling film over the top of the bombe to cover it completely. Place a plate on top and weigh it down with cans to compress the bombe.

Chill the bombe in the refrigerator for at least 4 hours or overnight.

To serve, remove the cans and plate, then carefully lift the bombe out of the basin using the cling film overhang. Peel away the cling film and transfer the bombe to a serving plate.

Slice and enjoy!