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Jaffa Jaffa Cake

jaffa cake cake on a white cake stand

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A jaffa cake, the UK's loved biscuit (or cake?!), turned into a full chocolate and orange cake. It's so delicious and simple too, as far as cakes go.

Ingredients

Units Scale

For the sponge:

  • 200g butter, softened
  • 200g caster sugar
  • Zest of 1 orange
  • 3 large eggs
  • 200g self-raising flour
  • 1 tsp baking powder

For the marmalade buttercream:

  • 400g icing sugar
  • 200g butter, softened
  • 3 tbsp marmalade

For the dark chocolate ganache:

  • 200g good-quality dark chocolate, roughly chopped
  • 300ml double cream
  • 4 tbsp icing sugar

To decorate:

  • Curls of orange zest

Instructions

  1. Preheat the oven to 170 Fan. Grease and line the base and sides of 3 x 15cm /  6 inch loose-bottomed cake tins with non-stick baking paper. Set aside.

For the sponge:

  1. Using an electric whisk, whisk together the butter, sugar and orange zest until light and fluffy. Whisk in the eggs, flour and baking powder until you have a smooth batter.
  2. Divide the mix equally between the prepared tins and smooth over the tops. Bake in the preheated oven for around 20 minutes or until well risen, golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 15 minutes before removing from the tins and placing on wire racks to finish cooling completely.

Meanwhile, make the buttercream:

  1. Beat the softened butter until smooth, then gradually beat in the icing sugar (if you add it all at once it will spray everywhere, covering you in a sweet cloud of icing sugar). Add the marmalade and continue beating until smooth. Set aside.
  2. Next, make the chocolate ganache: put the chopped chocolate into a large heatproof bowl and set aside. Pour the cream into a saucepan, add the sugar and bring to a simmer over a medium heat, stirring continuously until the sugar has dissolved. Remove from the heat, pour over the chocolate and whisk until smooth and glossy. Leave to stand until thickened slightly - but still runny enough that you can pour and spread it over the cake.

To assemble:

  1. Place the first cake on a flat serving plate and spread evenly with a layer of the marmalade buttercream. Add the second cake and another layer of buttercream. Top with the final cake, then pour over the chocolate ganache and use a palette knife to spread it down the sides in a smooth and even layer. Decorate with curls of orange zest.

Notes

Scroll up to cooking tips if your ganache splits. Don't panic, it's fixable!