Giant Jaffa Cake!


I had a chocolate orange cake on the blog and I have been thinking for a while if I could somehow make it like a big jaffa cake… I had an experiment this week and it works!! Think this is one of the trickiest inventions I have done especially as cake making can go so wrong so easily! It takes a bit of effort over a few days but its definitely worth it for a show stopper of a cake. If you just want to make the chocolate orange cake miss out the jelly bit!

You will ideally need 2 silicone cake tins of the same size ( so you can tease the jelly out)  if not you will have to prepare the jelly in advance and hope it comes out in one piece so you can keep it safe while you make the cake. Alternatively you could make these as small cup cakes.


Serves 12

200g Butter (room temperature)
300g Caster sugar
Grated zest of 4 oranges – Save the juice for the syrup.
5 medium beaten eggs
100g plain flour
300g Ground almond
pinch of salt

100g Caster sugar
Juice of 4 oranges

6 Oranges – juiced
100g Caster sugar
2.5 leaves of gelatine

Chocolate topping
200g  of Dark chocolate
1 tbsp Maple syrup
150g Butter

The day before you want to make your cake, make your jelly and allow to set over night. I also made the cake the night before so that it had enough time to be completely cool before I started putting jelly on top.

Put the gelatine leaves in cold water until soft. Squeeze the juice of 6 oranges into a sauce pan and add 100g caster sugar – simmer gently until dissolved then leave to cool for 5 minutes. Squeeze any excess water from the gelatine leaves and add to the sauce pan and mix well. Pour the jelly mixture into one of the silicone cake tins and put in the fridge over night.

To prepare the cake;

Preheat the oven to 160/gas mark 3 and grease the cake tin.

Put the butter, 300g of the sugar ( the rest is for a syrup) and all the orange zest in a bowl and mix until combined. Add half of the almonds and mix together before gradually adding the eggs stirring as you go. Add the flour, salt and the rest of the almonds and mix  thoroughly until smooth. Put into the cake tin and bake for around 40 – 50 minutes until cooked through making sure not to overcook it.


When the cake is cooling combine the other 100g of sugar, squeezed orange juice from the remaining 2 oranges in a small pan and bring to the boil until it is a syrup. poke some holes in the cake with a skewer then pour the syrup over the top making sure it all soaks in and leave to completely cool.

Here is the tricky bit – Take the cake and place it into the cake tin with jelly inside and turn over. Gently squeeze the edges of the mould to try and get the jelly away from the sides and slowly try and peel back the mould using a palette knife to make sure the jelly comes away. Don’t worry too much about the appearance as it will be covered with chocolate but make sure there is an even distribution of jelly.


When the cake is cool make the chocolate topping by melting the chocolate, butter and maple syrup in a glass heatproof bowl over a pan of simmering water, stirring until it is all liquid. IMPORTANT – WAIT until it is cool but still runny ( or it will melt the jelly) then pour all over the cooled cake and jelly making sure you completely cover it with the chocolate and then put in the fridge to cool until the chocolate sets solid.

Slice up and try not to remember the sheer amount of calories and naughtiness that went into it!!



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