Friday, 10 October 2014

FOOD FRIDAY - CHOCOLATE JAFFA CAKE

“All you need is love. But a little chocolate now and then doesn’t hurt.”-  Charles M. Schulz

Feeling decadent today, had a hard week? Boss has been beastly to you? Kids have been driving you crazy? Traffic was horrendous on the way home? Had an argument with your other half? How about a chocolate cake recipe to make a yummy cake that will prepare you for the weekend? This is a rich and smooth, super-sweet cake with a middle layer of orange that complements the chocolatey flavour. Enjoy in small portions!

Chocolate Jaffa Cake
Ingredients - Cake
2 cups self raising flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon instant coffee powder
1 cup milk
1/2 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
1 cup boiling water

Ingredients - Icing
3 cups icing sugar
1/3 cup butter, softened
2 teaspoons vanilla essence
3 oz unsweetened baking chocolate, melted and cooled
3 to 4 tablespoons milk

Several tablespoonfuls of Seville orange marmalade to join the cakes together in a sandwich.

Method - Cake
Preheat oven to 180º C. Prepare two 25 cm diameter cake tins by buttering and lightly flouring.
Put the flour, sugar, cocoa, baking powder, coffee powder in the bowl of a mixer. Whisk through to combine until mixed well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well-combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about one minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and spread the marmalade over the surface of one of the cakes. Allow to cool for about 10 minutes, and then place the plain cake on top of the cake with the marmalade. Place wire rack over the sandwiched cakes and upend, removing from and allowing to cool completely.

Method - Icing
In medium bowl, beat icing sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate.
Gradually beat in just enough milk to make frosting smooth and spreadable.
If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of icing sugar. Spread the icing over the cake and decorate as you wish.

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6 comments:

  1. I just put on 2 ks looking at the photo *sigh*.

    Do you remember Jaffas? Chocolate and orange tastes blended beautifully! My mum loved them in the 1930s when they were saved up as a special treat for the children. Do we still buy them now?

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    Replies
    1. Hi Hels. Yes indeed, I do remember the Jaffas with great fondness and I am guilty of rolling them down the stairs of the chemistry lecture theatre at Melbourne University as a first year... They are still available. See:
      http://en.wikipedia.org/wiki/Jaffas

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  2. How could I resist this? Will try this recipe this week!

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  3. That looks as though it has 10,000 calories per bite! :-)

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  4. A cake not for the faint hearted

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