Chocolate Celebration Cake

  • prep time70 min
  • total time 120 min
  • serves 16

"Every household needs a blooming good chocolate cake in their repertoire, whether it’s just for the hell of maintaining your chocolate quota, or of course for those special occasions where you need a freshly baked cake, or need to arrive somewhere with a showstopper in hand. Regardless, this chocolate celebration cake will reset everyone’s expectations of what a chocolate cake should be – it’s delicious, it has incredible texture, it looks absolutely amazing, and it’s a pleasure to make and watch people enjoying."

Taken from Jamie’s Comfort Food, published by Michael Joseph. Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited 2014, by David Loftus.

78 Ratings
Directions for: Chocolate Celebration Cake

Ingredients

Sponge

250 g unsalted butter, plus extra for greasing

150 g quality dark chocolate (70%)

2 Tbsp olive oil

300 g caster sugar

6 large free-range eggs

150 g self-raising flour

4 Tbsp quality cocoa powder

Chocolate Rice Layer

300 g quality dark chocolate (70%) or quality milk chocolate, plus extra to serve

75 g unsalted butter

1 Tbsp runny honey

100 mL double cream

100 g puffed rice cereal

Nougat Frosting

2 large free-range egg whites

3 Tbsp runny honey

200 g caster sugar

1 level tsp cream of tartar

½ tsp vanilla extract

½ tsp orange blossom or rose water (optional)

Directions

Sponge

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a deep 23cm loose-bottomed cake tin, lining the base and sides with a double layer of greaseproof paper.

2. For the sponge, smash up the chocolate and melt in a large heatproof bowl with the butter, oil and sugar over a pan of gently simmering water until smooth and glossy. Remove the bowl from the heat and leave to cool for 10 minutes, then, using an electric hand whisk at high speed, one-by-one beat in the eggs until combined.

3. Sift in the flour and cocoa with a good pinch of sea salt and beat for a short while until just combined. Pour into the prepared tin and bake for around 50 minutes, or until an inserted skewer comes out ever so slightly gooey (the top of the cake will rise up and crack slightly, but don’t worry, it’ll end up covered by all your lovely toppings). Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

4. Place on a cake stand, use a long knife to carefully slice the sponge into 3 equal rounds and remove the top two sponges to separate plates (go to jamieoliver.com/how-to to see how to do this).

Chocolate Rice Layer

1. For your chocolate rice layer, smash up the chocolate and melt with the butter, honey, cream and a pinch of salt in a large heatproof bowl over a pan of gently simmering water until smooth and glossy.

2. Leave to cool for 5 minutes (to avoid soggy cereal!), then stir in the puffed rice until evenly coated. Divide the mixture onto the 3 cooled sponge layers and spread out evenly across the tops, going right to the edges.

Nougat Frosting

1. To make the nougat frosting, place the egg whites in a heatproof bowl with the honey, sugar, cream of tartar, a good pinch of salt and a splash of water. Place over a pan of gently simmering water, turn up the heat, and with an electric hand whisk beat for 6 to 7 minutes, or until it starts to form peaks.

2. Remove the bowl from the heat, add the vanilla extract and orange blossom or rose water (if using), then carry on beating the mixture until thick. Leave to cool for 5 to 10 minutes, then evenly top each sponge and stack them up neatly.

3. To finish the cake off nicely, use a large knife to shave some extra chocolate, then sprinkle it over the top (there’s a video on jamieoliver.com/how-to to show you how to do this). Add your candles or sparklers, get them lit and indulge in chocolate celebration cake heaven. Enjoy!

See more: Bake, Chocolate, Comfort Food, Dessert, Eggs/Dairy


http://www.foodnetwork.ca/recipe/chocolate-celebration-cake/14923/

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