Devilish Desserts

Now I am normally not the biggest sweets fan, I would choose a salty/savoury treat over a sweet one normally. But even I cannot deny a good chocolate cake.

This was a fusion of an orange cake with a chocolate twist. Could easily be made vegan, but I had leftover eggs so this time I used them.

Torta de Jaffa (Adult Jaffa Cake Squared)

jc backServes: Roughly 8 slices

Prep Time: 15 minutes

Cook Time: 20 minutes

Tip* In a bind & to save time, you can get pre-made frosting, I got a chocolate one as I ran out of icing sugar. I also used a local orange marmalade I had bought instead of the glaze, and this really brought out the complex flavours. You can do either and make a fantastic¬†tasting cake. If you get pre-made, its more of a judgement call on the amounts you use to I leave that up to you ūüôā

For the cake                                                                         

  • 225g baking spread
  • 225g self-raising flour
  • 1 level tsp baking powder
  • 100g golden caster sugar
  • 100g brown sugar
  • 4 large eggsbeginning batter
  • finely grated zest of 2 oranges

For the butter icing

  • 150g butter, softened
  • ~1 tsp vanilla extract, depending on your sweet tooth
  • 50g/1¬ĺoz good-quality chocolate (dark is best, with a¬†minimum 70% cocoa solids)
  • 300g icing sugar, sifted
  • finely grated zest of 2 oranges

For the glaze

  • 25g caster sugar
  • juice of 2 oranges


  1. Get the¬†oven to 180C/160C fan/gas 4. Grab¬†2 x 20cm sandwich tins, greased and bases lined with baking parchment, with one bit of parchment sticking out to pull the cake out when it’s finished, or loose bottomed sandwich tins. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.

jc batter

  1. Divide evenly between the 2 tins. Bake for about 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. Pop ’em out of the oven, let rest for¬†5 mins, remove from the tins and leave to cool on a wire rack
  2. .jc base
  3. If you’re making your own icing¬†& ¬†glaze do these¬†steps, if not then move on to the next one!
    • : Chocolate Buttercream¬†icing
      • Melt the chocolate in a bowl set over a pan of simmering water. (Remember not to let the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot¬†to the touch.
      • Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
      • Fold in the melted chocolate & orange zest¬†until completely incorporated¬†(add a few drops of milk if the mixture is a little stiff).
      • Tip* This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake.
    • Orange Glaze
      • Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low¬†heat¬†until the sugar has dissolved. Boil this until it has reduced by half, then poke holes in it to allow for the glaze to soak¬†in,¬†brush half on the upside-down cake, using a pastry brush.
  4. If using premade: Remove the paper from the cakes. Sit 1 cake upside down on a plate, poke holes in it to allow it to soak in, spread the marmalade on there along with some icing, and then top with the other cake
  5. Brush with the remaining glaze, then spread with the remaining choco-butter icing. Scatter with the reserved orange zest.
  6. jc side shot
  7. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

jc up close& slice of jaffa cake


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