serves
16
prep
30 minutes
cook
1 hour
difficulty
Mid
serves
16
people
preparation
30
minutes
cooking
1
hour
difficulty
Mid
level
Stream free On Demand
Jerk Ham with Egg and Chips, Chocolate Nougat Cake and Chicken Kebab: Part 6
episode • Jamie's Comfort Food • cooking • 45m
G
episode • Jamie's Comfort Food • cooking • 45m
G
Ingredients
Sponge
- 250 g unsalted butter, plus extra for greasing
- 150 g quality dark chocolate (70%)
- 1½ tbsp (30ml) olive oil
- 300 g caster sugar
- 6 large free-range eggs
- 150 g self-raising flour
- ¼ cup good- quality cocoa powder
Chocolate rice layer
- 300 g quality dark chocolate (70%), or quality milk chocolate, plus extra to serve
- 75 g unsalted butter
- 3 tsp runny honey
- 100 ml double cream
- 100 g puffed rice cereal
Nougat frosting
- 2 large free-range egg whites
- 2 tbsp + 1 tsp runny honey
- 200 g caster sugar
- 1 tsp cream of tartar
- ½ tsp vanilla extract
- ½ tsp orange blossom or rosewater, optional
Cooling time: 30 minutes total.
Instructions
- Preheat the oven to 180ºC (350ºF/gas 4). Grease and line a deep 23 cm loose-bottomed cake tin, lining the base and sides with a double layer of greaseproof paper.
- 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. 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.
- Place on a cake stand, use a long knife to carefully slice the sponge horizontally into 3 equal rounds and remove the top two sponges to separate plates (see on Jamie Oliver’s YouTube channel).
- For the 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. 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.
- 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. 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.
- To finish the cake off nicely, use a large knife to shave some extra chocolate, then sprinkle it over the top. Add your candles or sparklers, get them lit and indulge in chocolate celebration cake heaven. Enjoy!
This recipe is an edited extract from Jamie’s Comfort Food (Michael Joseph). Recipe © Jamie Oliver 2014. Recipe appears in Jamie's Comfort Food Series 1.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Jerk Ham with Egg and Chips, Chocolate Nougat Cake and Chicken Kebab: Part 6
