I don’t know about you, but Jaffa Cakes are a firm favourite in our household. Jaffa Cakes are the perfect balance between a biscuit, and a cake, and the chocolate orange combination is just the cherry on top for me. Enough of me talking like Ollie Ball, here is my Giant Jaffa Cake Recipe!
Ingredients for the jelly:
- 135g pack orange jelly
Ingredients for the cake:
- Butter, just enough to grease the tray
- 2 medium-sized eggs
- 80g caster sugar
- 80g self-raising flour
- 300g dark chocolate, broken into pieces
- Grease and line a circular sandwich baking tin, I suggest one around 20cm big, with nonstick baking paper and butter, and line a 15cm circular sandwich baking tin with clingfilm.
- You now need to make the jelly. Depending on what jelly you buy, this will dictate what you’ll need to do! Instructions will be provided. You’ll need to stir until the jelly has dissolved and the mixture is completely smooth. Pour into the 15cm lined tin (clingfilm lined) and set aside to cool completely, then transfer to the fridge to set for approximately 3-4 hrs.
- Preheat the oven to gas 4, 180°C, fan 160°C. In order to make the sponge, you should now whisk the eggs and sugar together, preferably using an electric hand whisk, until pale and fluffy. Next, you should fold in the flour. This mixture make look odd, but trust the process, it makes the perfect jaffa cake base, not too biscuit-like or cake-ish. Pour into the 20cm lined tin and bake for 12-15 minutes until the cake is golden.
- Leave the cake to cool in the tin for 15 mins, then transfer it onto a wire rack to cool completely.
- Once the cake is completely cool, move the cake onto your stand/ a plate, and gently remove the jelly from the tin, using the clingfilm to help. Then, place the jelly on top of the centre of the cake. This should now start to look like a chocolate-less Jaffa Cake.
- In a microwaveable bowl, break the chocolate into smaller chunks and microwave the chocolate in 20-second intervals, stirring in between. Stop microwaving just before the chocolate has completely melted. This prevents you from burning the chocolate, as stirring from this point will melt the chocolate completely.
- Once the chocolate is smooth and melted, spoon it over the cake, spreading it with a palette knife to get an even layer, as well as covering the sides. Upon close inspection, you’ll see a criss-cross pattern with the chocolate on the top of a Jaffa Cake, so try and mimick that if you can! Leave the chocolate to dry in the fridge for half an hour, and serve at room temperature.
- When serving the cake, warm a knife before attempting to cut it, as the chocolate will harden and it could be hard to get a clean cut.