Chocolate orange jaffa cake

  • Total Time

    1h 5m
    • Prep Time

    • Bake Time

  • Serves


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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.


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

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

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

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

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

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

  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. 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.

  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.

  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.

  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. 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.

  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. 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. 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.

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

  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.

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