James Martin served up a delicious chocolate and almond layer cake with Amaretto and cream on James Martin’s Saturday Morning.

For the chocolate sponge: 8 medium eggs, 250g caster sugar, 250g plain flour, 50g melted butter and 50g cocoa powder sifted.

For the almond Sponge: 8 medium eggs, 250g caster sugar, 250g plain flour, 50g melted butter and 50g ground almonds.

For the filling: 400ml double cream, whipped and 4 tbs Amaretto.

For the topping: 200g dark chocolate, 200ml double cream and 25g butter.

To decorate: Gold spray.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.