Giant Jaffa Cake Recipe

I wouldn't say I have a sweet tooth, I'd say I have sweet teeth! I just can't resist anything involving cake or chocolate, and if the two are combined then it won't last longer than 2 seconds around me. This is probably why I have such a weakness for Jaffa Cakes. I can literally eat a triple pack of Jaffa Cakes in one sitting without even realising!!

I was recently sharing a pack with my colleagues (when I say sharing, I really mean slyly trying to eat as many as possible without looking greedy!) and whilst we were munching our way through them I mentioned I had seen a giant Jaffa cake on facebook. Knowing I'm a fan of baking they made me promise that I would recreate the giant Jaffa cake and bring it in to work, so last weekend that is what I did. It's incredibly easy to make and doesn't require too many ingredients so if you're a Jaffa cake fan I would definitely recommend give this a go!


2 x 135g packets of Hartley's orange jelly
100g unsalted butter at room temperature
100g caster sugar
2 eggs
100g self-raising flour
1/2 tsp vanilla extract
200g dark chocolate


1. Start by making the jelly. Line a frying pan with cling film. Separate the both blocks of jelly into cubes and place them in a jug. Add half a pint (285 ml) of boiling water and stir until dissolved, then add half a pint (285 ml) of cold water, stir, and pour into your cling film covered frying pan. Pop the pan into the fridge to set.

2. Now for the cake. Pre-heat the oven to 190C/fan 170C/gas 5 and grease one 20cm. Using an electric mixer beat the sugar and butter together until pale and fluffy. Then add the eggs and vanilla extract and mix well until combined. Finally, gently fold in the flour. Pour the mixture into the cake tin and spread out evenly with a spatula. Bake in the oven for 20-25 minutes, until the cake is golden brown and a skewer inserted into the middle comes out clean.

3. Once the jelly has set, and the cake has cooled, it's time to assemble your cake. You should just be able to flip the jelly out onto the top of the cake and then peel away the cling film. If your jelly is too big you can simply trim the edges using a knife, it doesn't matter too much how neat it is as it will be covered with chocolate.

4. Time to melt some chocolate! You can either do this using a microwave (20 seconds at a time and stir) or in a pan over a very low heat. Once it's melted, remove it from the heat and let it cool slightly. Then simply pour it over your cake and spread it evenly with a palette knife. Don't forget the signature Jaffa cake criss-cross pattern! Pop it into the fridge for 20 minutes to set and then enjoy!!


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