SERVES 8. PREP 40 MINS. COOK 25 MINS
• 1 cup self-raising flour
• 3 tbs cocoa
• ½ tsp bicarbonate of soda
• ½ cup brown sugar
• ½ cup caster sugar
• 2 eggs
• ¾ cup milk
• 60g butter, melted
• Zest of 1 orange
• ¼ cup orange juice
• ¾ cup cream
• 150g dark chocolate, roughly chopped
• 200g Jaffas
1 Preheat oven to 200C (180C fanforced). Grease and line the base of two 20cm round sandwich tins.
2 Sift flour, cocoa and bicarb soda into a large bowl. Stir through sugars. Add remaining ingredients and stir to create a smooth batter.
3 Divide equally between prepared cake tins. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Invert onto cake racks to cool completely.
4 To make ganache, heat cream in a small saucepan until almost boiling. Remove from heat and stir through chocolate until melted and smooth. Refrigerate until cool and starting to firm.
5 Place in a stand mixer or use handheld beaters to whip for 1-2 minutes until pale and thick. 6 Place Jaffas into a ziplock bag on a wooden chopping board, cover with a tea towel and whack with a rolling pin to roughly crush. Combine ganache with two-thirds of the crushed Jaffas, reserving the remainder.
7 Spread about half of the crushed Jaffa ganache onto one of the cakes. Top with second cake. Spread the remaining ganache on top. Sprinkle reserved Jaffas on top.