Jamie Oliver Chocolate Party Cake is made with soft unsalted butter, icing sugar, large eggs, self-raising flour, baking powder, cocoa powder, mandarin segments in juice, and light cream cheese. This easy Chocolate Party Cake recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 12 people.
More Jamie Oliver Recipe:
- Jamie Oliver Flourless Chocolate Cake
- Jamie Oliver Chocolate Fridge Cake
- Jamie Oliver Pear And Gingerbread Cake
🤎 Why You’ll Love This Chocolate Party Cake Recipe:
- Great Taste: The mix of rich chocolate and bright mandarin flavors makes this cake really tasty and different from others.
- Looks Amazing: This cake looks fancy and is perfect for parties and celebrations. It will make any day feel extra special.
- Simple to Make: The recipe is easy to follow with clear steps. It’s great for anyone, even if you’re not used to baking much.
- Fun Decorating: You get to decorate the cake yourself, which is fun and a good way to get creative. You can even decorate it with your friends or family.
- Good Anytime: You can enjoy this cake warm or cold, so it’s great for any time of year or any occasion.
🥚 Jamie Oliver Chocolate Party Cake Ingredients
- 1 lb (450 g) soft unsalted butter, plus extra for greasing
- 23 oz (650 g) icing sugar (confectioners’ sugar)
- 4 large eggs
- 8.8 oz (250 g) self-raising flour
- 2 teaspoons baking powder
- 2.6 oz (75 g) cocoa powder
- 1 tin (10.6 oz or 300 g) mandarin segments in juice, juice reserved
🎂 How To Make Jamie Oliver Chocolate Party Cake
- Prepare the Oven and Pan: First, preheat your oven to 350°F (180°C/gas 4). Take a roasting tray about 10×12 inches (25×30 cm) and grease it well. Then, line it with a damp piece of greaseproof paper. This helps prevent the cake from sticking.
- Make the Cake Batter: Use a food processor for this step. Put in half of your butter (8 oz or 225 g) and half of your icing sugar (11.5 oz or 325 g). Blitz them together until mixed. Crack in the eggs next. Add your self-raising flour, baking powder, and 1.8 oz (50 g) of cocoa powder. Pour in a splash of juice from the mandarin tin to make the batter smooth. Turn on the food processor again until everything is well combined.
- Bake the Cake: Using a spatula, transfer the cake batter to your prepared tray. Spread it out evenly. Place the tray in the oven and bake for 20 minutes. You can check if it’s done by poking a skewer into the middle of the cake; it should come out clean.
- Cool the Cake: After baking, remove the cake from the oven. Let it sit in the pan for 5 minutes. Then, carefully lift it out onto a wire rack. This will help it cool down completely without becoming soggy.
- Make the Buttercream: While the cake cools, clean your food processor. Add the remaining butter (7 oz or 200 g) and the rest of the icing sugar (11.5 oz or 325 g). Blitz them until the mixture looks pale and fluffy. Add the cream cheese to the buttercream. If it’s too thick, add a little more mandarin juice until it’s the right consistency.
- Assemble the Cake: Drain your mandarin segments and pat them dry with kitchen paper. Cut your cooled cake horizontally into two flat layers. You might find it easier to use a long bread knife dipped in hot water for a cleaner cut. Spread a third of your buttercream on one layer of the cake. Arrange the mandarin segments over the buttercream. Carefully place the second layer of cake on top.
- Decorate the Cake: Mix the remaining cocoa powder (0.9 oz or 25 g) into the leftover buttercream. Use this to cover the top of your assembled cake. Create dips and peaks with the back of your spoon to make it look attractive.
- Serving: Trim the edges of your cake if you want a neater appearance. You can enjoy these trimmings as a chef’s treat! Once decorated, the cake is ready to be served. It’s best enjoyed at room temperature or slightly chilled.
💠Recipe Tips
- Measure Butter and Sugar Right: It’s important to measure the butter and icing sugar correctly since you need them at different times. This makes sure your cake and frosting taste and feel just right.
- Cutting the Cake: Use a bread knife with teeth to cut your cake in half. If you warm the knife in hot water first, it cuts smoother and doesn’t break the cake.
- Making Good Frosting: Keep all your frosting ingredients like butter and cream cheese at room temperature before you mix them. If your frosting is too thick, add a little mandarin juice to make it softer.
- Decorate Nicely: Use a spoon to make swirly designs in the frosting on top of your cake. It looks good and makes each piece interesting to eat.
☕ What To Serve With Chocolate Party Cake?
Chocolate Party Cake goes great with vanilla ice cream, whipped cream, raspberry sauce, or just some powdered sugar on top. You can also enjoy it with coffee, hot chocolate, sweet wine, or a cold glass of milk for a delicious dessert.
🎚 How To Store Leftovers Chocolate Party Cake?
- Refrigerate: Store the cake in an airtight container in the refrigerator. It will keep well for up to 5 days.
- Freeze: To freeze, wrap the cake tightly in cling film and then in foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQ’S:
Can I Use Regular Flour Instead Of Self-raising Flour?
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt per cup of flour.
Can I Make This Cake Ahead Of Time?
Yes, you can bake the cake a day in advance. Just wrap it well and store it at room temperature. Prepare the buttercream and assemble the cake on the day of serving.
How Do I Know When The Cake Is Perfectly Baked?
The cake is done when it springs back to the touch and a skewer inserted into the center comes out clean.
What’s The Best Way To Apply The Buttercream?
Use a spatula to spread the buttercream evenly. For a smoother finish, dip the spatula in warm water before smoothing the buttercream.
More Jamie Oliver Recipe:
- Jamie Oliver Bloomin Brilliant Brownies
- Jamie Oliver Baileys Cheesecake
- Jamie Oliver No Bake Chocolate Oat Bars
Jamie Oliver Chocolate Party Cake Nutrition Fact
- Calories: 379
- Fat: 21.5g
- Saturates: 13.1g
- Sugars: 35.1g
- Salt: 0.4g
- Protein: 4g
- Carbs: 45.3g
- Fibre: 0.9g
Jamie Oliver Chocolate Party Cake
Description
Jamie Oliver Chocolate Party Cake is made with soft unsalted butter, icing sugar, large eggs, self-raising flour, baking powder, cocoa powder, mandarin segments in juice, and light cream cheese. This easy Chocolate Party Cake recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare the Oven and Pan: First, preheat your oven to 350°F (180°C/gas 4). Take a roasting tray about 10×12 inches (25×30 cm) and grease it well. Then, line it with a damp piece of greaseproof paper. This helps prevent the cake from sticking.
- Make the Cake Batter:Â Use a food processor for this step. Put in half of your butter (8 oz or 225 g) and half of your icing sugar (11.5 oz or 325 g). Blitz them together until mixed. Crack in the eggs next. Add your self-raising flour, baking powder, and 1.8 oz (50 g) of cocoa powder. Pour in a splash of juice from the mandarin tin to make the batter smooth. Turn on the food processor again until everything is well combined.
- Bake the Cake: Using a spatula, transfer the cake batter to your prepared tray. Spread it out evenly. Place the tray in the oven and bake for 20 minutes. You can check if it’s done by poking a skewer into the middle of the cake; it should come out clean.
- Cool the Cake:Â After baking, remove the cake from the oven. Let it sit in the pan for 5 minutes. Then, carefully lift it out onto a wire rack. This will help it cool down completely without becoming soggy.
- Make the Buttercream: While the cake cools, clean your food processor. Add the remaining butter (7 oz or 200 g) and the rest of the icing sugar (11.5 oz or 325 g). Blitz them until the mixture looks pale and fluffy. Add the cream cheese to the buttercream. If it’s too thick, add a little more mandarin juice until it’s the right consistency.
- Assemble the Cake:Â Drain your mandarin segments and pat them dry with kitchen paper. Cut your cooled cake horizontally into two flat layers. You might find it easier to use a long bread knife dipped in hot water for a cleaner cut. Spread a third of your buttercream on one layer of the cake. Arrange the mandarin segments over the buttercream. Carefully place the second layer of cake on top.
- Decorate the Cake:Â Mix the remaining cocoa powder (0.9 oz or 25 g) into the leftover buttercream. Use this to cover the top of your assembled cake. Create dips and peaks with the back of your spoon to make it look attractive.
- Serving: Trim the edges of your cake if you want a neater appearance. You can enjoy these trimmings as a chef’s treat! Once decorated, the cake is ready to be served. It’s best enjoyed at room temperature or slightly chilled.
Notes
- Measure Butter and Sugar Right: It’s important to measure the butter and icing sugar correctly since you need them at different times. This makes sure your cake and frosting taste and feel just right.
- Cutting the Cake: Use a bread knife with teeth to cut your cake in half. If you warm the knife in hot water first, it cuts smoother and doesn’t break the cake.
- Making Good Frosting:Â Keep all your frosting ingredients like butter and cream cheese at room temperature before you mix them. If your frosting is too thick, add a little mandarin juice to make it softer.
- Decorate Nicely:Â Use a spoon to make swirly designs in the frosting on top of your cake. It looks good and makes each piece interesting to eat.
Jamie Oliver Chocolate Party Cake