What You Need:
- 1 Pack of Orange Jelly
- 400ml Water (270ml Boiling / 130ml Cold)
- 200g Caster Sugar
- 200g Room Temp Butter, Cubed
- 4 Eggs
- 200g Self Raising Flour
- 1 Tsp Baking Powder
- 300g of Dark Chocolate
- The night before baking, make up 400ml of Orange jelly, melting a pack of jelly with 270ml of boiling water. Once everything is dissolved, add an additional 130ml of cold water. Line a small frying pack with cling film and pour the jelly in. Chill in the fridge overnight until solid.
- Preheat the oven to 160°C, 140°C oven assisted or Gas Mark 3
- In a mixing bowl, beat together 200g of caster sugar and 200g of room temp butter that has been cubed.
- When pale and fluffy, mix in 4 eggs, 1 at a time and mix until fully homogenous. Sift together 200g of self raising flour & baking powder into the batter and mix until combined. The mix should fall off a spoon easy enough. If it’s too thick, add a splash of milk.
- Grease and line an oven proof frying pan. Pour the batter in and smooth out until even. Bake for 40 – 45 mins until a skewer comes out clean.
- Allow to cool in the pan for 15 – 20 mins and then turn out onto a cooling rack. Leave to sit until fully cooled. Once cooled, if the top isn’t flat, trim with a bread knife until flat. Turn the jelly out on top of the cake
- Melt 200g of chocolate in a pyrex dish over boiling water. Once everything is liquid, add an additional 100g of chocolate, turn off the heat and stir until everything is melted.
- Allow to cool or a few minutes, then using the back of a spoon, ‘paint’ the top of the exposed cake around the jelly the whole way around. Don’t use too much otherwise it will spill over the side. Allow to set for a minute.
- Spoon small amounts of the chocolate over the jelly and spread evenly. When fully coated, use the side of a spoon to score the top as desired to get the classic jaffa cake pattern.
- When cutting, heat the knife up before slicing. Its will cut through the chocolate and jelly layers easier. Enjoy!