White and dark chocolate Jaffa cake

I was on year end holidays, mum was around and I thought it was a nice idea to make Mister a birthday cake. It isn’t the usual birthday cake with loads of cream, candied flowers and frilly icing. It is a rather humble bundt cake which I had a lot of yummy fun making. Melting more chocolate than required, dipping my fingers into the batter to taste test and licking the chocolate ganache bowl. This is all part of cake making process, don’t you think?

Bundt cake

Bundt cake


The baking fairy must be by my side that day. I was fortunate to get away with misreading the recipe. I pulsed everything together! But it still turned out ok. Maybe if I followed the steps properly I might end up with a lighter cake. The cake was dense but still so moist and light. No complains from Mister and mum. Mister actually went for a second piece. I am glad that he liked it. It is, after all, his birthday :)

happy birthday cake

happy birthday cake

The other mistake I made was to over swirl the white and dark chocolate. It smudged! I don’t get this technique. Can someone please explain how it actually works?

white and dark chocolate jaffa cake

white and dark chocolate jaffa cake

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Ingredients: (Recipe from Belinda Jeffery)

  • 55g of white chocolate, finely chopped
  • 55g of dark chocolate, finely chopped
  • 290g of unsalted butter, chopped at room temperature
  • 375g of plain flour
  • 1tsp of baking powder
  • 3/4tsp of bicarbonate soda
  • 1/2tsp of salt
  • 4 eggs
  • 440g of castor sugar
  • 250ml of buttermilk (recipe here)
  • 11/2tsp of vanilla extract
  • 3tsp of finely grated orange zest
  • Chocolate Ganache (recipe here)

Method:

  1. Preheat oven to 180C. Butter and flour a bundt tin and set aside
  2. Microwave the white and dark chocolate in separate microwave-proof bowl. Put 20g of butter into each of the bowl. Stir to make the chocolate smooth. Leave the 2 bowls aside
  3. Put the flour, baking powder, bicarbonate soda and salt into a food processor and whiz till combine. Tip it into a bowl. Put the eggs and sugar into the processor and whiz for a minute. Add the remaining chunks to the egg mixture and process everything for another minute. Pour in the buttermilk and vanilla extract and whiz for 10seconds to combine. Tip in the flour and pulse so that the batter is just combined. Scrap down sides at least once
  4. Transfer half the batter to a bowl and stir in the dark chocolate mixture. Add the white chocolate and orange zest into the food processor and pulse to combine
  5. Spread half the white chocolate mixture into the bottom of the bundt tin to form an even layer
  6. Dollop half the dark chocolate batter on top and spread it out as evenly as possible. Repeat
  7. Run a narrow knife blade right through the batter, moving it around the central tube in a petal or figure of eight pattern. This swirls the 2 batter together. Do not over swirl – mine is smudged!
  8. Bake for about 50-55mins or until a fine skewer comes out clean when inserted. Cool the cake on the wire rack for about 10mins
  9. Carefully loosen and remove the cake inverted and allow it to cool completely
  10. Meanwhile, make the ganache
  11. To ice the cake, just pour the barely warm ganache over the cake and allow it to drip off the sides. This cake keeps well for up to 4 days in an airtight container in a cool spot. If you refrigerate it, just chuck in into the microwave for 10sec
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The cake does keep well and actually tasted better the next day. I even packaged it up in an airtight container and my mum flew it back to Singapore with her so that she can share some with my dad. Cake landed well and was well received :)