Few things beat chocolate and orange, and this cake is made even more decadent with double buttercream.
chocolate party cake
material:
(for 20 people)
450g soft unsalted butter, extra for grease
650g powdered sugar
4 free-range eggs
Self Raising Flower 250g
2 teaspoons baking powder
75g cocoa powder
1 x 300g canned mandarin segment juice
150g light cream cheese
Method:
1. Preheat the oven to 180°C. Grease a 25 cm x 30 cm roasting tray and line it with damp greaseproof paper. In a food processor, beat 250 grams each of butter and powdered sugar, crack an egg, add flour, baking powder, 50 grams of cocoa, mandarin canned juice, and blend again until smooth. Using a spatula, gently spoon mixture onto tray in even layer and bake for 20 minutes or until risen and inserted skewers come out clean. and cool completely.
2. Meanwhile, make the buttercream. In a processor, beat the remaining 200 grams of butter and 400 grams of powdered sugar until pale and fluffy, adding a little mandarin juice if desired and adding the cream cheese. Peel the mandarin oranges and place them on kitchen paper. On a serving board, carefully cut down the middle of the cold cake to make 2 large flat rectangles (I like to use a bread knife and run it under the hot tap first for a smoother cut). Spread 1/3 of the buttercream onto one of the cakes, dot over the mandarin segment, and place the other cake on top. If desired, trim the edges for a smart finish (you can call the offcut a chef’s treat!). Add the remaining buttercream with the remaining 25 grams of cocoa to garnish the top of the cake, making indentations and peaks with the back of a spoon.
Energy 379kcal
FAT 21.5g
Soil fat 13.1g
4g of protein
Carbs 45.3g
Sugar 35.1g
0.4g salt
Fiber 0.9g
ONE: Simple One-Punch Wonders by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2022 ONE). Photo: © Richard Clatworthy, 2022. Available now.
