Easy Jaffa Cake
Are you a Jaffa cake fan and craving a mix of fluffy sponge cake, fruity jam and rich chocolate ganache? This Easy Jaffa Cake is perfect for any occasion!
The Jaffa Cake, originally a British favorite, has been reimagined in this easy-to-follow cake recipe. Traditionally, Jaffa Cakes are small, round cakes with a layer of sponge, a dollop of tangy orange jelly and a coating of chocolate. This version takes these classic elements and transforms them into a full-sized cake, perfect for sharing.
The cake starts with a light and airy sponge base, made with simple ingredients like eggs, sugar and flour. The addition of vanilla extract gives it a lovely hint of aroma. Once baked to perfection and cooled, the sponge is sliced and transformed with a layer of crumbled cake mixed with dark chocolate, butter, bit of icing sugar and peach jam. This combination adds a moist and flavourful middle layer that's sure to delight everyone’s taste buds.
The final touch is a decadent chocolate ganache, made from melted dark chocolate, butter and a hint of oil and water. This luscious ganache is poured over the top, creating a beautiful and tempting finish.
With basic pantry staples that you probably have at home like eggs, sugar, flour and chocolate, this recipe is easy to whip up and will make the most of the upcoming Christmas family gatherings.
Note that you can adjust the ingredients by a factor of x1.33 and bake in a 30x20 (9x13 inch) casserole dish, so the layers are going to be thinner and perfect for square servings.
Beat the eggs with sugar for about 2 minutes until fluffy, then add in the oil and vanilla extract and mix until combined. Add in flour with baking powder and a pinch of salt, then with a spatula fold into the batter until incorporated.
Transfer the batter into a lined baking mould and bake in a preheated oven at 180°C/356°F for about 35 minutes, or until the toothpick comes out clean.
Let it cool down, then slice the sponge cake in two parts. Leave the bottom part as the base for the cake in the baking mould, and crumble the other part in a food processor or with a mixer.
Combine the crumbled sponge cake with melted dark chocolate, butter, peach jam and a bit of icing sugar. Mix with a spoon until combined thoroughly, then add it on top of the sponge cake and level it. If you don’t have peach jam, you can use apricot, raspberry or any jam that you have and like.
For the chocolate ganache melt the dark chocolate with butter, 2 tablespoons of oil and a tablespoon of water, and pour it over the cake.
Keep the cake refrigerated for at least 3 hours before slicing.
Easy Jaffa Cake
Ingredients
Instructions
- Beat the eggs with sugar for about 2 minutes until fluffy, then add in the oil and vanilla extract and mix until combined. Add in flour with baking powder and a pinch of salt, then with a spatula fold into the batter until incorporated.
- Transfer the batter into a lined baking mould and bake in a preheated oven at 180°C for about 35 minutes, or until the toothpick comes out clean.
- Let it cool down, then slice the sponge cake in two parts. Leave the bottom part as the base for the cake in the baking mould, and crumble the other part in a food processor or with a mixer.
- Combine the crumbled sponge cake with melted dark chocolate, butter, jam and a bit of icing sugar. Mix with a spoon until combined thoroughly, then add it on top of the sponge cake and level it.
- For the chocolate ganache melt the dark chocolate with butter, 2 tablespoons of oil and a tablespoon of water, and pour it over the cake.
- Keep the cake refrigerated for at least 3 hours before slicing.
