Chocolate Jaffa cake
Serves 10-12 | prep 40 mins | total time
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
Make the sponges up to a day ahead. The sponges can be frozen.
- 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.
- 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.
- In a small bowl, whisk the eggs and coffee together. Gradually add this mixture to the batter, mixing until just combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- Top the cake with the mini Jaffa Cakes, by placing them upwards around the top of the cake. Let the ganache set before serving.