September arrives and so does my next baking column in the Keighley News! (Our local paper). Here is the latest ‘A Slice Of Life With Michelle Crowther’.
Chilli Chocolate Jaffa Cake
Following last month’s successful ‘Fruity’ themed cake club meeting which involved trying lots of delicious fruit flavoured cakes, I have been craving something different, and that something is chocolate! I think it all started when after I tasted a friend’s delicious chocolate fudge cake at an afternoon tea party a few weeks back, since then I have eating lots of chocolate and chocolate flavoured things. I do not usually make chocolate cakes, just because I much prefer other flavours, but I am quite happy to eat it on occasion, of course!
To satisfy my chocolate cravings, I decided to make a chocolate cake, but with a twist. I wanted to create something for the adults to enjoy for a dessert, as well as a cake that could be enjoyed with a cup of tea. I began thinking about flavours that go well with chocolate. The infused chocolate both my Husband and I enjoy are chilli and orange, so I decided to make a chocolate cake that used both flavours.
Now everyone likes a Jaffa cake, sponge, orange jelly and chocolate. So I thought how about making an adults only style chocolate Jaffa cake, Laced with chilli for an added kick?!
Do not be put off by the chilli element, the flavour is only quite subtle. For the orange flavour, rather than adding orange chocolate or orange flavouring, I decided to add a top layer of orange jelly to the cake, and then, just like a Jaffa cake to cover it in chocolate. For an added treat I have used ganache to cover and fill the cake, which is a chocolate and cream topping, and it is delicious! I decided to use ganache rather than a hard shell of chocolate to would make the cake much more decadent and would also make it easier to slice.
This chocolate chilli jaffa cake is a fabulously rich chocolate cake, and it’s the perfect treat to make for the chocolate lover in your life. It’s also a great party dessert. Just be sure to let people know the cake contains chilli!
Why not have a go at baking this chocolate orange chilli cake?
* Keep the size of the jelly circle smaller than the cake so the chocolate slides down and has a base to settle
* When pouring / spreading your cooled ganache over the cake, make sure you have left the ganache to cool otherwise it will just dissolve the jelly!
* I decorated the cake by ‘forking’ the top to make a pretty pattern by revealing some of the orange jelly, you can either do this, or leave covered to keep the filling a surprise!
* Refrigerate the cake until ready to eat, although do leave it to come up to room temp for 30 minutes before serving.
* If you do not like chilli, use a different flavour chocolate instead. Salted caramel, orange or other flavours will work just as well. Alternatively if you prefer a spicier taste, add a finely chopped chilli to the cake mixture. Experiment!
3 large eggs
175g (6 oz) self-raising flour
175g (6 oz) caster sugar
175g (6 oz) softened butter
1½ level tsp baking powder
40g (1½ oz) cocoa powder
4 tbsp boiling water
Orange jelly, made up as per packet instructions
For the ganache topping/filling
200g of chilli chocolate
200ml double cream
Cake serves 8-10
Prep time 1 hour
Cooking time 50 minutes
1. Preheat the oven to 180ºC/gas mark 4.
2. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl. Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture
3. Pour into two 25cm greased cake tins and bake for about 40-45 minutes (test if cakes if cooked by placing a knife into the centre of the cake, if it come out clean then it is ready) Then, leave to cool.
4. Put the solid jelly into a bowl or jug, add the marmalade and boiling water and mix well to melt the jelly. Pour into a 9inch frying pan lined with cling film, adding enough jelly until the layer is 1cm thick – you won’t need all the jelly. Leave to set in the fridge.
5. For the topping/filling, bring the cream and sugar to the boil in a small pan then pour over the chocolate and butter. Beat well until the chocolate and butter have completely melted, then allow to cool.
6. Place the jelly disk on top of the one of the sponges and pour the chocolate ganache in between the cakes to sandwich them together and then also over the top of the jelly disc, making sure you cover the whole sponge. Put in the fridge to set.
7. Serve sliced either on its own, or with mascarpone beaten with the seeds from a vanilla pod and a dash of double cream. Delicious!