Chocolate, orange and mint candy cane cake

120ml boiling water

100g cocoa powder

Zest and juice of 2 oranges

500g caster sugar

200g Greek yogurt

150g salted butter, at room temperature, plus extra for greasing

5 medium free-range eggs

300g self-raising flour

½tsp baking powder

3tbsp finely chopped mint leaves (or 1½tbsp dried mint)

1tsp peppermint extract

For the peppermint buttercream:

250g unsalted butter, at room temperature soft

475g icing sugar (sifted)

1–2tbsp whole milk

1½tsp peppermint extract

4–5 candy canes, crushed

For the peppermint drip:

75ml double cream

100g white chocolate, chopped

Red food colouring gel

½tsp peppermint extract

For assembly and decoration:

2–3 red-and-white spiral lollipops

20–25 candy canes