A deliciously moist and tender chocolate cake, filled with jaffa orange jelly, and topped with a deliciously creamy chocolate orange ganache. A jaffa cake lover’s dream!
Confession; I was planning on bringing this cake to you on Monday. If you follow me on twitter you might already have seen my despair over this cake. I made the cake, took the pictures, cut up the cake into various boxes and plates to be distributed around various family members, and be taken into work. I uploaded the pictures onto the computer, started editing, then realised something wasn’t quite right. Everything looked really grainy. When I uploaded them to wordpress they were really small, trying to make them any bigger pixilated them beyond recognition. I went back to the camera, then realised I’d had the file setting to the smallest possible setting the whole time. Argh!! Incredibly frustrating. All the pictures were completely useless, and the cake was chopped up beyond the point of saving it. I could have cried!
The most annoying thing is I have no idea how I set the camera to this setting in the first place. I don’t remember playing around with the file settings. The last time I’d used it everything was fine, this time it had all gone horribly wrong! My photography loving brother can’t understand it. I took photography at AS level, I should know what I’m doing. The thing is though, I’m still getting my head around using a digital SLR. I know, I know, they’ve been around for years, they’re not that hard once you learn the basics, but I’m still struggling with finding what I want on screens and menu options. I was fine when I was using a camera made in the dark ages. It had two dials for aperture and shutter speed, and I loved processing the film, and developing in the dark room. I guess I’m an old soul still trying to get my head around modern technology! Anyway, after a bit of a strop and a moan, I went back to the oven, and made the entire cake again.
It really wasn’t such a hardship. This is a really, really good cake. A big, chocolatey indulgent version of my favourite jaffa cakes. Jaffa cakes are so delicious aren’t they? Although I’ve met many people who disagree on the cake/biscuit debate, I’ve yet to meet anyone who doesn’t like them. I remember introducing them to colleagues in Hong Kong who’d never eaten Jaffa cakes before. The tube didn’t last long that morning!
The cake is inspired by this cake from the Sainsbury’s Magazine. I’ve borrowed the recipe for the jaffa filling directly from the original recipe, but I’ve changed the cake itself entirely, to use one of my very favourite chocolate cake recipes. I’ve gone on and on about how great this cake recipe is, and I’ll probably go on and on about it again. I can’t tell you just how much I love it!
Its a beautifully moist cake that uses oil, milk and boiling water, instead of butter, to give the cake moisture. It creates the BEST chocolate cake. Its so light, tender and moist. Its got that sticky richness vital to a chocolate cake. The cake is filled with a layer of jaffa orange jelly. It tastes just like the orange layer of jaffa cakes. The whole cake is enrobed in a thick, luscious layer of milk chocolate orange ganache. I’ve used a really generous amount, spreading it on really thickly. The cake is topped with a ring of mini jaffa cakes. I think it would be delicious topped with segments of chocolate orange too!
I’ve added in a couple of teaspoons of instant coffee. Before you start mentally questioning the logic behind a coffee/orange flavour pairing, don’t worry, you don’t taste the coffee at all. Its there to bring out the flavour in the chocolate. If it worries you, you can leave it out completely.
Just looking at the pictures is tempting me towards the cake tin, I think I might go and have another slice now for lunch!
– The ganache makes enough for a very thick layer. You can half the quantity if you’d prefer just a thin layer.
– I used light oil olive to make the cake batter, but you can use any lightly flavoured oil you have to hand. Nut oils work nicely.
– I used this orange essence from Sainsbury’s in the ganache. I also used their value chocolate bars, which are only 35p for a 100g bar, and work just as well in the ganache as a far more expensive options. It really helps to keep the cost of this cake down!
- - - for the cake
- 340g plain flour
- 525g caster sugar
- 128g cocoa powder
- 2 ¼ teaspoons baking powder
- 2 ¼ teaspoons bicarbonate of soda
- 375ml full fat milk
- 188ml oil (I used light olive oil)
- 3 large eggs
- 2 teaspoons instant coffee (dissolved in about a tablespoon of boiling water)
- 300ml boiling water
- -- for the jaffa orange layer
- 3 sheets fine sheet gelatine
- ½ of a 135g pack of orange jelly
- 250ml freshly squeezed smooth orange juice
- - - for the orange chocolate ganache
- 300g dark chocolate
- 300g milk chocolate
- 3 teaspoons orange extract
- 600ml double cream
- Begin by making your ganache, as this will need plenty of time to chill and firm up. Break the dark and milk chocolate into a large heat proof bowl and add the orange extract.
- Heat the cream in a pan until just starting to gently boil. Remove from the heat and pour over the chocolate. Leave to stand for a couple of minutes then stir until all the chocolate has melted and you're left with a smooth liquid. Leave to cool for about 3 hours until firm enough to spread.
- Next, make the cakes. Preheat the oven to 180C / 160C fan / 350F.
- Grease and line 2 x 23cm round cake tins.
- In a large bowl, mix together the dry ingredients - plain flour, caster sugar, cocoa powder, baking powder and bicarbonate of soda - until they're evenly combined.
- In a separate jug, whisk together the milk, oil, eggs and instant coffee.
- Pour the wet ingredients into the dry and whisk to combine.
- Finally pour in the boiling water and keep whisking until its fully mixed in. The mixture will be very runny.
- Divide evenly between your two prepared cake tins. Bake for 45 - 50 minutes, until the cakes are risen, firm to the touch, and an inserted skewer comes out mostly clean. Remember this is quite a moist cake, so a few crumbs may still still to your skewer.
- Cool for about 15 minutes in the tins, then carefully turn out onto a wire rack to cool completely. The cakes will be moist and the crumb therefore delicate - handle them carefully!
- While the cake are cooling, make your jaffa layer. Take one of your 23cm tins, lightly oil it, and line it with cling film. Make sure the cling film comes up the sides of the tin, and there are no gaps. The jelly will get through any small holes! I find using larger sheets of cling film is most effective.
- Put the sheets of gelatine into a bowl of cold water to soften. This takes about 5 minutes. Break the orange jelly into a jug, then add the softened gelatine, squeezing out most of the water first. Heat the orange juice until just boiling, then pour over the jelly. Stir until the jelly has completely dissolved. Pour into the prepared tin and leave to set in the fridge for an hour.
- Once the cakes have cooled, and the jelly is set, assemble the cakes.
- If the cakes have doomed at all, level them off. I find this recipe doesn't really dome, so you shouldn't have to take much off. Next, place one of the layers of cakes upside down on top of the jelly while its still in the tin. Carefully turn the whole thing out onto a plate, then peel away the cling film. You should have a cake topped with a layer of jelly. Place the other layer of cake on top.
- Cover thickly with the ganache. If you find crumbs of the cake are starting to mix into the ganache, pop it into the fridge to chill for half an hour, before continuing with the remaining ganache.
- Top with mini jaffa cakes.