Sunday, 5 March 2017
Recipe: Jaffa Layer Cake
If you've read my blog for a while or know me and Chris in person, then you'll know that Chris is a massive chocoholic. No seriously, I thought I was obsessed with chocolate until I met him. However, there is one thing that he loves more, jaffa cakes. Okay, I know that still involves chocolate.
For a while now I've been picturing this Jaffa Layer Cake in my head. Picturing how I can make this ultimate jaffa cake and get the distinct flavours of orange and dark chocolate come through, and how to make it look like a real showstopper, as they say on Bake Off.
So yesterday, as Chris was away, I decided to actually stop dreaming of this cake and actually bake it. Oh boy, I was so proud of how it came out, I mean it looks impressive so if you're after something to wow your guests with then this is certainly a cake to do that. Then when I did the taste test I was not disappointed. Fluffy, light sponge with a strong orange flavour, the tanginess of the marmalade and the rich, dark chocolate ganache all go together perfectly.
I will say this, if you're not a fan of dark chocolate then you may want to use a bit of milk chocolate in your ganache to sweeten it up. The ganache is not that sweet, and is rich. This cake is indulgent, you only need a small slice (I learnt the hard way!) to satisfy your taste buds, so this would serve around 12 people.
To get the drip effect, all I would say is be confident with it. Using a disposable piping back, fill with melted chocolate and snip the end off. Go around the cake and drip a little at the top/edge of the cake and it will start to run down, the more you initially drip then the longer the final drip will be. I hope that makes sense, if not then there are some excellent videos on YouTube which demonstrate it!
Jaffa Layer Cake
For The Cake & Filling
6 Large Eggs
375g Self Raising Flour
375g Butter or Margarine (I use Flora)
300g Caster Sugar
2 Large Oranges, zest & juice
1 Jar of Marmalade
For The Ganache Frosting
200g Dark Chocolate
300ml Double Cream
For The Decoration
75g Dark Chocolate, melted
2 tbsp Sunflower Oil
1 Orange, thinly sliced
Preheat the oven to 180c and grease and line three 6" cake tins
In a food processor mix together the eggs, flour, sugar, butter & orange juice and zest on a high speed for around five minutes, or until well combined, light and fluffy
Divide the mixture between the three cake tins equally and level the tops. Bake in the preheated oven for around 25-30 minutes or until cooked through. Leave to cool for around ten minutes in the tins and then transfer to a wire rack and cool completely.
Whilst the cakes are cooling, make the ganache by chopping up the dark chocolate and putting into a large heat proof bowl, then heat the double cream on a low heat until it is just boiling. Pour the hot cream over the chocolate and quickly beat with a spoon or a balloon whisk until all the chocolate has melted. Leave to cool and firm up.
Once firm, whisk the ganache with an electric whisk until the mixture goes a lighter colour and fluffy in appearance. Now it is time to build the cake!
Place the first sponge on a cake stand and spread with a generous helping of marmalade. Repeat with the next sponge and finally top with the last sponge. Using a palette knife spread the chocolate ganache over the top and around the sides of the sponges until it is covered and smooth, there should be some left which you can use to decorate at the end.
To decorate, melt the dark chocolate and mix with 2 tbsps of sunflower oil. Leave to cool for a few minutes. Place in a disposable piping back and create a drip effect (see instructions above in the post or look on YouTube) and then use the remaining chocolate to cover the top of the cake.
Use the remaining ganache frosting to pipe a pretty pattern on top of the melted dark chocolate, and finish with a couple of thinly sliced orange pieces.
As always I'd love to know if you give this cake a go! Leave me a comment below, or show me on Twitter or Instagram!