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Choc Orange Jaffa Cake (1) Tried & Tested

Chocolate orange jaffa cake

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2.833 stars based on 6 ratings

This beautiful show stopper cake will delight all of your friends and family and makes a truly fabulous birthday cake. This recipe was created by Eric Lanlard and featured on Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:advanced

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Ingredients

For the sponge

  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Dark chocolate
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 5 5 Egg(s) (free range)
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 100g 3½ oz Confit orange juice

For the cointreau creme mousseline

  • 4 4 Egg(s) (free range)
  • 2 2 Egg yolk(s) (free range)
  • 50g 1⅞ oz Plain white flour (we use Allinson)
  • 500ml 17 fl oz Milk (whole)
  • 250g 8⅞ oz Butter (unsalted)
  • 1tbsp 1tbsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 2tbsp 2tbsp Orange liqueur
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar

For the white chocolate ganache and decorations

  • 200ml 6⅞ fl oz Single cream
  • 620g 22 oz White chocolate
  • Red food colouring
  • Edible glitter red
  • Edible varnish spray

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4) then grease and line two round sandwich tins.

  2. Classic mode Step 2

    Cream the butter and sugar together till pale and creamy and add the eggs at slow speed one at the time.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 4 4 Egg(s) (free range)
  3. Classic mode Step 3

    Melt the dark chocolate in a heatproof bowl over simmering water until melted, then mix it into the sponge mixture.

    Ingredients for this step

    • 150g 5⅜ oz Dark chocolate
  4. Classic mode Step 4

    Sieve the flour and baking powder into the batter, folding gently and then add the orange juice.

    Ingredients for this step

    • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 100g 3½ oz Confit orange juice
  5. Classic mode Step 5

    Divide the mixture between the 2 tins. Bake for 20 – 25 minutes and test that it is cooked throughout by inserting a skewer into the centre of the cake.

  6. Classic mode Step 6

    To make the cointreau crème mousseline, bring the milk and vanilla bean paste to the boil
    in a saucepan.

    Ingredients for this step

    • 500ml 17 fl oz Milk (whole)
    • 1tbsp 1tbsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  7. Classic mode Step 7

    Meanwhile whisk the eggs, egg yolks, sugar and flour together in a bowl until pale in colour.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
    • 2 2 Egg yolk(s) (free range)
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 50g 1⅞ oz Plain white flour (we use Allinson)
  8. Classic mode Step 8

    When the milk has boiled, pour a little of it over the egg mixture. Put the saucepan back on the heat and bring to the boil for 2 minutes continuing to whisk.

  9. Classic mode Step 9

    Take off the saucepan off of the heat and mix in 100g of the butter. Cover the mixture with cling film and leave to cool down.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
  10. Classic mode Step 10

    When cold whisk in the remaining butter until the mixture is lovely, creamy and light. Finally add the orange liquor and mix in well.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted)
    • 2tbsp 2tbsp Orange liqueur
  11. Classic mode Step 11

    To make the white chocolate ganache, place 420g of the white chocolate into a mixing
    bowl and set aside while you heat the cream.

    Ingredients for this step

    • 420g 14⅞ oz White chocolate
    • 200ml 6⅞ fl oz Single cream
  12. Classic mode Step 12

    Heat the cream in a small saucepan until just boiling. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften. Stir the ganache until smooth.

  13. Classic mode Step 13

    To make the glittery red lips, melt the remaining 200g of white chocolate and use
    this to fill several lip moulds. Once you have filled the moulds, tap them on the surface to remove bubbles.

    Ingredients for this step

    • 200g 7⅛ oz White chocolate
  14. Classic mode Step 14

    To assemble the cake, cut both sponges through the middle to create a top and a bottom layer. Use a ring to construct 4 layers of sponge sandwiched with cream and scrape over a thin layer of mousseline. Place in the fridge for 2 hours to chill.

  15. Classic mode Step 15

    The cake is going to be covered in white modelling chocolate so dust the surface with icing sugar and get kneading to warm up the chocolate. Roll it out and trim to fit. Once you’ve got a nice even coating place back in the fridge to set.

  16. Classic mode Step 16

    Once the chocolate lips have set, paint with red food colouring, spray them with food varnish then sprinkle on edible glitter for a glamorous finish.

    Ingredients for this step

    • Edible glitter red
    • Edible varnish
  17. Classic mode Step 17

    Retrieve the cooled cake and decorate. For an extra indulgent touch, finish with chocolate fans, macaroons and candied orange peel.

  18. Classic mode Step 18

    To add your message on to the top of the cake fill a piping bag with melted dark chocolate and pipe on your special message. Finally, use a food varnish to gloss all over.