Please wait, the site is loading...

Chocolate Jaffa cake


Serves: 10-12
timePrep time: 40 mins
timeTotal time:
Chocolate Jaffa cake
Photograph by Ria Osborne

Serves: 10-12
timePrep time: 40 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
981Kcal
Fat
62gr
Saturates
37gr
Carbs
93gr
Sugars
76gr
Fibre
5gr
Protein
11gr
Salt
1gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

For the sponge:
  • 250g plain flour
  • 25g cornflour
  • 400g caster sugar
  • 150g cocoa powder
  • 2 tsp bicarbonate of soda
  • 2 tsp orange extract (we used Sainsbury's Taste the Difference Valencian orange extract)
  • 225g unsalted butter, softened, plus extra for greasing
  • 250ml buttermilk
  • 2 large eggs
  • 225ml freshly brewed coffee, cooled to room temperature
For the orange jelly:
  • 3 sheets Dr Oetker Select Fine Leaf Gelatine
  • ½ x 135g pack Hartley's orange jelly, broken into cubes
  • 275ml freshly squeezed smooth orange juice
For the ganache:
  • 600g dark chocolate (about 70%)
  • 600ml double cream
  • 4 tsp orange extract (we used Sainsbury's Taste the Difference Valencian orange extract)
  • 125g mini Jaffa Cakes, to decorate

Step by step

Get ahead
Make the sponges up to a day ahead. The sponges can be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 23cm round springform tins and line the bases with baking paper.
  2. Combine the flour, cornflour, sugar, cocoa powder and bicarbonate of soda in a large mixing bowl and whisk with an electric whisk for about 1 minute. Add the orange extract, butter and buttermilk and continue to mix on medium speed for 2 to 3 minutes.
  3. In a small bowl, whisk the eggs and coffee together. Gradually add this mixture to the batter, mixing until just combined.
  4. Divide the batter between the two prepared tins and bake for 35-40 minutes, until a skewer inserted into the centre comes out clean. Leave the cakes in their tins for 10 minutes, then carefully turn them out onto wire racks and leave to cool completely.
  5. While the cakes are cooling, make the jelly layer. Oil the sides and base of one of the springform tins and line the inside generously with clingfim, pulling it tightly up the sides of the tin and making sure there are no gaps or holes at the base of the tin (otherwise the jelly will seep out!). Soak the gelatine sheets in cold water for 5 minutes and place the jelly cubes into a medium, heatproof jug. Meanwhile, heat the orange juice in a small pan until it comes to the boil, remove from the heat, then pour onto the jelly cubes. Squeeze out the excess water from the soaked gelatine sheets and add them to the jug as well. Stir until both the cubes and the gelatine have dissolved. Leave to cool slightly, then pour into the prepared springform tin and place in the fridge for 1 hour until firm.
  6. Once the jelly is firm, remove it from the fridge. Carefully place one of the cakes back inside the tin on top of the jelly and loosen any clingfilm that was around the outside of the tin. Place a board or a large flat plate on top of the tin and carefully flip the tin over and onto the board or the plate. Open the springform tin and carefully remove the base. Gently remove the clingfilm. You should have a neat layer of jelly on top of one sponge.
  7. To make the ganache, finely chop the chocolate and place into a medium, heatproof bowl. Gently heat the cream until it just comes to the boil, remove from the heat and pour over the chopped chocolate. Add the orange extract to the bowl and leave for one minute, then gently stir to combine. Leave to cool and thicken slightly for about 15 minutes.
  8. Place the second chocolate sponge on top of the jelly layer and pour over a quarter of the chocolate ganache. Spread evenly over the top, nudging it down the sides. Using a palette knife, spread another quarter of the ganache around the sides, so that the ganache fully covers the cake. Let it set for 15 minutes, then repeat with the remaining ganache, so that you end up with a nice thick, set ganache that covers the cake evenly.
  9. Top the cake with the mini Jaffa Cakes, by placing them upwards around the top of the cake. Let the ganache set before serving.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years