Boozy Jaffa Cake

Ingredients

Cake Mix
  • 10.5oz-300g unsalted soft butter
  • 10.5oz-300g caster sugar
  • 4 medium eggs (free-range)
  • 1 teaspoon vanilla essence
  • 10.5oz-300g self-raising flour (sifted)
Jelly
  • 1 pack orange jelly
  • 13.5fl oz-400ml boiled water
  • 4 tablespoons Orange liqueur
Topping
  • 10.1fl oz-300ml double cream
  • 10.5oz-300g dark chocolate (broken into cubes)
  • Zest of 1 orange
  • 4 tablespoons orange liqueur
Decoration
  • Zest of 1 orange

Method

  1. Start by making the jelly. Add cubes of the jelly to a measuring jug and add the boiling water and orange liqueur. Stir until the jelly cubes completely dissolve. Cover a dinner plate completely in cling-film and pour the jelly on top. Pop into the fridge for at least 6 hours, preferably overnight until set
  2. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven and grease a 20cm/8" round deep cake tin and set to one side
  3. In a large mixing bowl start making the cake by creaming together the butter and sugar until light in colour and well combined. Add the eggs and combine thoroughly until fully incorporated before adding the vanilla essence and mixing it through
  4. Finally, add the flour and mix one last time. Spoon the mixture into the prepared tin, ensuring it spreads out to all the edges evenly. Pop into the oven for 50 minutes
  5. Once the time is up, increase the temperature to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and bake for a further 10 minutes. Remove from the oven (make sure you can insert a skewer into the center and it comes out clean-then It is done) and allow to cool in the tin for 10 minutes before removing from the tin and allowing to cool completely before moving on to the next step
  6. Once the cake is completely cooled, slice the top of the cake off evenly using a bread knife so you have a nice flat surface. Remove the jelly layer from the fridge and place the cake centrally (uncut side down) on top of the jelly. With one hand on the cake, turn the plate upside down so that the jelly is now on top. Remove the dinner plate and gently peel off the cling-film from the jelly. Using a small knife, trim the excess jelly from around the edges so you are left with a perfect layer of circular cake and orange jelly. Set to one side
  7. Make the topping by heating the cream gently in a small saucepan until it is hot but NOT boiling. Remove from the heat and add the chocolate cubes, orange liqueur and zest from one of the oranges into the pan and continuously stir until the chocolate is completely melted and well combined. Leave to cool a little
  8. Using a pastry brush, stroke the chocolate all over the top and sides of the cake. Keep layering until all the chocolate has gone. You may need to leave a minute or so between layers (do not leave it longer as the chocolate will become unworkable)
  9. When the final layer is applied, sprinkle the orange zest on top. Remove the cake carefully after scoring around the edges in contact with the plate, with a knife, to cut away any excess messy chocolate. Gently lift the cake and place onto a clean plate. Pop into the fridge for 2 hours. Remove and serve

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