My husband (who shall for the time being be referred to as the “Perky Kebab” after a friend rather wittily coined the name last week!) is completely obsessed with Jaffa Cakes.
So much so that he once called the Jaffaholics Anonymous Hotline. No, I am not joking. There really is such a thing. He now refuses to buy them as he can’t control himself not to eat the entire packet in one sitting. And I thought I was bad when it came to Tesco Finest Chocolate Cookies. Apparently nothing on him.
So, the other day when I came up with the idea of making a chocolate orange cake, the Perky Kebab, with what can only be described as a moment of creative genius, suggested that I make a giant jaffa cake!
After much discussion of how this should be executed (chocolate sponge vs. vanilla; 2 layers or 1; actual jelly on top or a orange buttercream instead) we decided to keep it simple and literal – plain sponge with a hint of orange, a layer of orange jelly, and chocolate topping.
As you’ll see from the photos, my plan came slightly unstuck with the orange jelly layer. I had visions of a perfect circle of jelly lying on top of the sponge, drizzled with chocolate ganache.
Unfortunately my jelly wasn’t quite as robust as I’d hoped so when it came to moving the circle from the baking tray I’d set it on to the cake, full scale collapse occurred. The resulting finish is a bit (!) uneven as I pieced bits together to make the jelly layer.
However, I can confirm that the finished cake sent the recovering Jaffaholic into an aggressive relapse. In the Perky Kebab’s words: simply sensational.
So, if you’ve got a jaffa cake craving on a massive scale, here’s how to relieve it!
Giant Jaffa Cake
Orange sponge recipe is Mary Berry’s Orange Layer Cake (quantities halved):
112g butter, softened to room temperature
112g self raising flour, sifted
1/2 level teaspoon baking powder
50g light brown soft sugar
50g golden caster sugar
2 large eggs
finely grated zest of 1 orange
1/2 a 135g packet of orange jelly (I used Hartley’s)
75g dark chocolate
75g icing sugar
1 teaspoon milk
First make the jelly:
Follow the pack instructions to make the jelly, reducing the amount of water you add by 25mls. To fix the problem I had when I made this, pour into a 20cm round cake tin and leave to set in the fridge.
To make the sponge:
1. Grease and line a 20cm round cake tin.
2. Preheat the oven to 180°c/160°c fan.
3. Put all the ingredients in a bowl and mix together until well combined using an electric hand whisk.
4. Pour into the tin, spread evenly so the top is flat, and bake in the oven for 20-25 minutes until the cake is starting to come away from the sides of the time and bounces back when pressed gently in the middle. Another test is to insert a skewer or tooth pick and check it comes out clean.
5. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the ganache:
1. Melt the chocolate, butter, icing sugar, and milk altogether in a heatproof dish over a pan of boiling water. Don’t let the bottom of the dish touch the water!
2. Leave to cool down (it will thicken slightly) before using in the assembly stage.
1. Level off your cake if needs be (alternatively flip it over so the bottom is the top as this will be flat).
2. Carefully transfer your jelly from the cake tin onto the top of the sponge (fear not if it collapses, you can make a patchwork layer like I did!).
3. Pour over your chocolate ganache.
4. Put the cake in the fridge to allow the ganache to harden slightly before tucking in!