Name: Individual Chocolate Jaffa Cake Cakes
Prep time: 35 min
Cook time: 35 min
Yield: 9 Servings
Ingredients: Cocoa Powder: 50g; Boiling Water: 6 tbsp; Unsalted Butter: 100g; Caster Sugar: 275g; Eggs: 3; Milk: 125ml; Self Raising Flour: 175g; Baking Powder: 1 tsp; Orange Jelly: 1 pack; Dark Chocolate: 50g; Unsalted Butter: 100g; Icing Sugar: 200g; Vanilla Extract: 1 tsp

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.

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.

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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

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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

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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.