I have just realised that I have never gave a mention to “my partner in crime” in the kitchen..SO without any further ado I would like to introduce Henry, my beautiful Kitchen Aid.
Without Henry my baking life would be absolutely dismal. He’s just six months old now and so well trained. He knows just how I like my cakes mixed and gets my egg whites thick & shiny in no time at all. He really is my right hand in the kitchen but most unfortunately this is one of the rare times that I don’t need him, not for this particular recipe. This recipe calls for Bert his poor cousin the food processor who rarely get’s a look in since Henry joined our Crew.
My brother lives in Boston and I am always pestering him for “American Family Recipes”. His friend from Alabama kindly sent me this particular one, her Mawmaw’s (her Grandma’s) “Chocolate Orange Ring Cake” and in big letters it states MUST BE MADE IN A FOOD PROCESSOR.. I have absolutely know idea why.. but who am I to argue with the expertise of a “Southern Belle”– so Henry is in the corner sulking like most men do when they don’t get their own way!
I adapted the recipe a wee bit, because some of the ingredients like corn syrup wouldn’t be readily available in Irish supermarkets, though you can get a very wide range of American ingredients in Fallon & Byrne in Dublin. I also cut back on the sugar, there was way too much. My teeth felt funny just thinking about it. I’m sure this could be made in a big cake pan or bundt tin, but it said a ring cake tin and it just so happens I have a ring cake tin.. Collecting Cake Tins is one of my hobbies (problems) that and cook books!!.
All in all the Chocolate Orange Ring Cake is an easy recipe, there’s just quite a lot of it. This is a generous cake , it will give you 16 slices !! When I think of orange and chocolate I always think Jaffa Cake so I put my on twist on it by using a few Jaffa cakes in the base and the topping. I also put in a tablespoon of orange liqueur only because I happen to have some left over.
No liqueur, just use orange extract
I layered up the batters in the tin like the recipe said and finished off with a layer of chopped up Jaffa cakes. When the cake is turned out these will end up on the bottom, it gives the cake a bit of crunch. I used baking spray to grease up the tin, I find this much easier then brushing all the corners with melted butter.
“Bert” is a small food processor so it was quite awkward using the food processor for such a large amount of batter. It bakes in a moderately hot oven for 55 mins…While it was baking I went ahead with the crowning glory the beautiful shiny “Chocolate Butter Ganache”. I really like this type of ganache. I usually make mine with cream, but this was made with butter & water and it worked perfectly for pouring on top. Will definitely use this ganache again, it really is the biz for when you just need a quick but delicious cake topping. I finished the top off with chopped up Jaffa Cakes.
- 60g white chocolate or white chocolate chips
- 60g dark chocolate or dark chocolate chips
- 290g unsalted butter, room temperature
- 380g plain flour
- 1 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 4 eggs
- 300g caster sugar
- 250ml buttermilk
- 1 1/2 tsp vanilla extract
- 3 tsp finely grated orange zest & 1 tsp orange extract
- 1 pkt Jaffa Cakes
- 80g dark chocolate
- 40g unsalted butter
- 1 tbsp. water
- Preheat oven to 180C. Spray your ring tin with Baking Spray and dust with flour
- Melt Dark chocolate with 20g of the softened butter & stir until smooth. Do the same with the white chocolate. Leave to cool.
- Place flour, baking powder, bicarbonate of soda and salt into a food processor. Whiz together until well mixed and transfer to a bowl.
- Beat the eggs together and empty into bowl with the salt and sugar into the processor and whiz for 1 minute. Add remaining 250g of butter to the egg mixture and process for 1 minute. Pour in buttermilk and vanilla and whiz for 10 seconds. Tip in flour mixture and pulse a few times until batter is just combined.
- Transfer half the batter to a bowl and stir in the white chocolate. Add dark chocolate mixture and orange zest, extract to the batter in the processor and blend it in quickly until just combined...
- Chop up the Jaffa cakes and leave to the side.
- Spread half the white chocolate batter into the bottom of the ring tin. Dollop half the dark chocolate batter on top in an even layer. Repeat the layers with remaining batter. Drag a skewer right through the batter and swirl through gently. This will give a swirly effect when the cake is baked.
- Scatter ½ the chopped Jaffa cakes over the top. Pressing them down gently into batter
- Bake for 55 minutes or until a skewer inserted comes out clean. Cool the cake in the tin for 10/15 minutes, and then carefully loosen the edges of the cake and invert onto a rack to cool completely
- Meanwhile, make ganache by melting the ingredients in a pot over a low heat until melted and smooth. Leave to cool slightly
- Pour the ganache over the cake and let it set. Decorate with the rest of the chopped up Jaffa Cakes.
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