Individual Chocolate Jaffa Cake Cakes
Chocolate sponge with orange jelly centres and chocolate buttercream.
Ingredients
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
Directions
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.
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.
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.
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.
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.
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.
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
Ingredients
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 | |
One Comment Hide Comments
Ooh definitely going to make these! Love anything chocolate orange.
Meg
http://www.nomeanfeast.co.uk