Ingredients
Chocolate stars
Choc orange ganache
Method
Jaffa star cake
1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 28 x 20cm, 6cm-deep ovenproof dish (base measurement) with baking paper, extending paper at long sides for handles.
2.Sift flours and cocoa powder into a large bowl. Add butter, sugar, cream, juice and eggs. Using an electric mixer, beat on low speed until ingredients are just combined. Increase speed to medium; beat for 3 minutes or until mixture is thick and pale. Spread cake mixture into prepared pan; smooth surface. Bake for 45-50 minutes or until a skewer inserted in centre comes out clean. Remove from oven. Stand cake in pan for 15 minutes, then transfer to a wire rack to cool.
3.Meanwhile, make chocolate stars. Spread melted white chocolate 3mm thick on baking paper; sprinkle half the silver cachous over. Let cool to set. Repeat with dark chocolate. Using 3cm and 5cm star cutters, cut as many stars as possible from chocolate. Stand for 15 minutes or until firm.
4.Spread choc orange ganache over top of cake; decorate with white and dark chocolate stars. Cut into pieces to serve.
Choc orange ganache
5.Combine chocolate, zest and cream in a small saucepan over low heat. Cook and stir for 2-3 minutes or until melted and combined. Transfer to a small heatproof bowl. Cool slightly.
6.Chill, stirring occasionally, for 30 minutes or until thick. Using an electric mixer, beat ganache for 30 seconds or until light and creamy.
Don’t overheat ganache or it will curdle. Ganache will keep, stored in fridge, for up to 4 days.
Note