About This Source - Jamie Oliver
Jamie Oliver is a British chef and restaurateur with a string of books, television shows and restaurants to his name.
In 1999 the BBC aired his television show The Naked Chef.
He was the owner of a restaurant chain, Jamie Oliver Restaurant Group, which opened its first restaurant, Jamie’s Italian, in Oxford in 2008.
Jamie Oliver Books #Ad
Recent from Jamie Oliver:
Celebrating a birthday during lockdown just became that little bit easier with this smashing celebration cake recipe from Jamie Oliver:
Jamie’s baking an amazing chocolate cake to put a smile on Petal’s face for her birthday. It’s a cake that’s super reliable and deeply delicious, with easy ideas for decoration that’ll wow the whole family. #stayhome #KeepCookingCarryOnJamie Oliver YouTube Channel
- 250 g unsalted butter , plus extra for greasing
- 150 g quality dark chocolate (70%)
- 2 tablespoons olive oil
- 300 g caster sugar
- 6 large free-range eggs
- 150 g self-raising flour
- 4 tablespoons quality cocoa powder
CHOCOLATE RICE LAYER
- 300 g quality dark chocolate (70%) , plus extra to serve
- 1 large knob of butter
- 1 splash of double cream
- 100 g puffed rice cereal
- 2 large free-range egg whites
- 3 tablespoons runny honey
- 200 g caster sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon orange blossom , or rose water, or natural pink food colouring (all optional)
- Preheat the oven to 180°C/350°F/gas 4.
- Grease a deep 23cm loose-bottomed cake tin and line 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 into 3 equal rounds and remove the top two sponges to separate plates (scroll down to watch the how-to video below).
- For your mega-crispy chocolatey rice layer, smash up the chocolate and melt with the butter and cream 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, orange blossom or rose water and a dot of food colouring (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 nicely.
- To finish the cake off, use a large knife to shave some extra chocolate, then sprinkle it over the top (scroll down for a video to show you how to do this). Add your candles or sparklers, get them lit and indulge in chocolate celebration cake heaven.