Chocolate’s good, but orange-chocolate is better. This fun and fabulous cake takes Jaffas as inspiration to create an orangey chocolatey taste sensation with crunchy crushed Jaffa ganache throughout.
Ingredients
Cake
- 1 cup self-raising flour
- 3 tbs cocoa
- 1/2 tsp bicarbonate of soda
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 2 eggs
- 3/4 cup milk
- 60g butter melted
- 1 orange zested
- 1/4 cup orange juice
Ganache
- 3/4 cup cream
- 150g dark chocolate chopped
- 200g Jaffas
Method
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Step 1Preheat oven to 200C (180C fan-forced). Grease and line the base of two 20cm round sandwich tins.
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Step 2Sift flour, cocoa and bicarb soda into a large bowl. Stir through sugars. Add remaining ingredients and stir to create a smooth batter.
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Step 3Divide equally between prepared cake tins. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Invert onto cake racks to cool completely.
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Step 4To make ganache, heat cream in a small saucepan until almost boiling. Remove from heat and stir through chocolate until melted and smooth. Refrigerate until cool and starting to firm.
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Step 5Place in a stand mixer or use hand-held beaters to whip for 1-2 minutes until pale and thick.
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Step 6Place Jaffas into a ziplock bag on a wooden chopping board, cover with a tea towel and whack with a rolling pin to roughly crush.
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Step 7Combine ganache with two-thirds of the crushed Jaffas, reserving the remainder. Spread about half of the crushed Jaffa ganache onto one of the cakes. Top with second cake. Spread the remaining ganache on top. Sprinkle reserved Jaffas on top.
Recipe Notes
You should get about 1/4 cup orange juice from the orange you use to zest. You can also use bottled juice if you prefer.
You could make a chocolate butter cream frosting as an alternative to the ganache.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (1)
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