CAKE - White and Dark Chocolate Jaffa Swirl Cake

By Aemelia

Ingredients

• Ingredients:
• (Adapted from Belinda Jeffery's Mix & Bake Cookbook)
• 55 g good-quality white chocolate, finely chopped
• 55 g good-quality dark chocolate, finely chopped
• 290 g unsalted butter, chopped, at room temperature
• 2 1/2 cups (375 g) plain flour
• 1 tsp baking powder
• 3/4 tsp bicarbonate of soda
• 1/2 tsp salt
• 4 eggs
• 2 cups (440 g) castor sugar
• 1 cup (250 ml) buttermilk
• 1 1/2 tsp vanilla extract
• 3 tsp finely grated orange zest
• 1/3 - 1/2 quantity Ganache (Recipe follows)

Details

Adapted from almostbourdain.blogspot.com

Preparation

Step 1

Preheat your oven to 180C. Butter and flour a bundt tin and set aside.

Put the white chocolate into a small microwave-proof bowl, then tip the dark chocolate into another. Put 20 g of the butter into each of the 2 bowls. Microwave the white chocolate and butter on high for about 35-40 seconds or until it's melted, stopping to stir it halfway through. Remove it from the microwave and stir it again to make it as smooth as possible (you'll find with white chocolate that it's always a little grainy). Repeat this process with the dark chocolate mixture. Leave both bowls of chocolate to cool to room temperature while you get on with the rest of the recipe.

Put the flour, baking powder, bicarbonate of soda and salt into a food processor. Whiz them together so they're well mixed, then tip them into a bowl. Put the eggs and sugar into the processor and whiz them for 1 minute. Add the remaining butter chunks to the egg mixture and process everything for another minute. Pour in the buttermilk and vanilla extract and whiz together for about 10 seconds to mix them in. Tip in the flour mixture and blend it with a few quick pulses so the batter is just combined. It's a good idea to stop and scrape down the sides with a rubber spatula at least once when you do this.

Transfer half the batter to a bowl , then stir in the dark chocolate mixture. Add the white chocolate mixture and orange zest to the batter in the processor. Blend it in quickly so it's just combined.

Spread half the white chocolate batter into the bottom of the bundt tin to form an even layer. Dollop half the dark chocolate batter on top and spread it out as evenly as you can. Repeat this layering with the remaining batters. Run a narrow knife blade right through the batter, moving it around the central tube in a petal or figure-of-eight pattern as you go (this swirls the two mixtures together - it is fun to do but be careful not to get too carried away or they'll blend together).

Bake for 55 about minutes or until a fine skewer inserted in the middle of the cake comes out clean. Cool the cake in the tin on a wire rack for 10 minutes. Carefully loosen the edges of the cake and invert it onto the rack. Leave it to cool completely.

Meanwhile, make the Ganache (Recipe follows).

To ice the cake, pour the barely warm Ganache evenly over the cake so it trickles down the sides - I don't cover it completely as I like the look of these rivulets of chocolate. Leave the Ganache to set, then carefully transfer the cake to a serving plate or cake stand. Any leftover cake keeps well for up to 4 days stored in an airtight container in a cool spot.