• Home
  • Cakes
  • Individual Chocolate Jaffa Cake Cakes
0 0
Individual Chocolate Jaffa Cake Cakes

Individual Chocolate Jaffa Cake Cakes

Chocolate sponge with orange jelly centres and chocolate buttercream.

Ingredients

  • For the cake

  • Filling

Directions

Share

These individual chocolate Jaffa Cake cakes are ideal for Afternoon Tea Week from 14th – 20th August. They are two layers of chocolate sponge filled with an orange jelly disc and chocolate buttercream, topped with another swirl of buttercream. I like making (and eating) larger cakes that you cut into slices but for afternoon tea it’s nice to have individual cakes.

individual chocolate Jaffa Cake cakes

The refrigeration of these cakes is really important because if you just leave them at room temperature the buttercream starts slipping off the jelly. The sponge disc on the bottom of one that I made was broken so the jelly and buttercream started sliding of like a landslide. If you’ve got a broken sponge disc (and not more sponge to cut another one) put the broken one on top or else the whole cake will fall apart.

I used a plastic palette knife to lift the jelly discs. After a little practice it was easy and I think I only broke one. If you’re interested in how to have a tea party like mine, I’ll be posting a guide to hosting your own afternoon tea in the coming weeks.

(Visited 135 times, 1 visits today)
Step 1
Mark as Complete

For the jelly

Make the jelly a day ahead by following the packets instructions. Pour into a shallow, flat bottomed dish until about 1/2cm deep. You might need to use more than one dish. Refrigerate until set.

Step 2
Mark as Complete

For the cake

Preheat the oven to 180/160ºc fan and grease and line a 30x20cm baking or roasting tin.Mix the cocoa powder and boiling water to a paste before adding the sugar, eggs, milk, flour and baking powder until fully combined. Pour into the tin, tipping it into the edges, and bake for 30-35 minutes before leaving to completely cool.

Step 3
Mark as Complete

Filling

Melt the chocolate in the microwave for 30 seconds, mix and return to the microwave for 10 second bursts until completely melted. Leave to cool slightly. Beat the butter and vanilla extract together and then add the icing sugar until smooth. Fold in the chocolate and add a little milk if it's too thick.

Step 4
Mark as Complete

Once the cake has cooled, slice it into two layers using a large serrated knife. Use a 2 inch cookie cutter to cut out 18 sponge discs and use the same cutter to cut out 9 jelly rings.

Step 5
Mark as Complete

Place a jelly ring on half of the sponge discs and pipe a swirl of chocolate buttercream on top of each jelly disc using a piping bag with a star tip (I use Wilton Number 1M Carded Open Star Tip). Top with the other 9 sponge circles and finish with another swirl of buttercream on top.

feta and caramelised onion tarts
previous
Feta and Caramelised Onion Tarts
left over chocolate cake truffles
next
Chocolate Cake Truffles
  • 135 Views
  • 1h 10
  • Serves 9
  • Medium
  • 180/160°c fan

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the cake
50g Cocoa Powder
6 tbsp Boiling Water
100g Unsalted Butter
275g Caster Sugar
3 Eggs
125ml Milk
175g Self Raising Flour
1 tsp Baking Powder
Filling
1 pack Orange Jelly
50g Dark Chocolate
100g Unsalted Butter
200g Icing Sugar
1 tsp Vanilla Extract
feta and caramelised onion tarts
previous
Feta and Caramelised Onion Tarts
left over chocolate cake truffles
next
Chocolate Cake Truffles

One Comment Hide Comments

Add Your Comment