Yippee, Great British Bakeoff is back, and they made Jaffa Cakes. Here are my version of this classic made as a chocolate.
Jaffa Cakes are a classic British treat; these were first seen in 1927 and are named after the Jaffa orange. Back in 2012 they were ranked the favourite cake or biscuit. Traditionally these are a biscuit-like cake but I have re-visited them and turned them into a chocolate that you can pop in your mouth in one go, that way you can have several of them.
I am using a few pieces of specialized kit, click on the names of these items and it will link you to the supplier, but I have also included alternatives that you should already have at home. There are several stages to this recipe but you can simplify it by buying ready-made cake.
To make my Jaffa Cakes you will need
- 1 batch of Nigella’s chocolate fudge cake
- 160g white chocolate chips
- 90g double cream
- Orange oil
- 1 pack orange jelly
- Transfer sheet
- Plain chocolate
I make up Nigella’s chocolate fudge cake in advance, storing this in the freezer means it’s always on hand when I need it; but more importantly freezing this cake makes it more moist, richer and it improves the texture.
Cooking the sponge in two Swiss roll tins gives a nice thin even layer that comes handy in recipes like this one.
I am using specialized strips of plastic used by folks like me who make their own chocolates – they are Chocolate Petit-Four Strips and can be found at Keylink’s website.
If you do not want to go to the trouble of getting these then you could use a mini muffin tin – or make your Jaffa cakes paper petit fours cases.
Whilst the cake is still frozen slice off as much as you need – return the remainder into the freezer for another recipe. Using the correct size cutter stamp out circles of the sponge – there is no need to wait until the cake defrosts to do this.
Slide the circles of cake into the base of the petit four strips, or into the bottom of your little paper cases. This will become the base of the finished Jaffa cake.
Make the white chocolate ganash. This could not be easier, pop the cream into the microwave for 1 minute, it will come out bubbling, leave it for a few seconds to calm down and then pour over the chocolate chips. Let this mixture stand for 30 seconds and then stir together to form a smooth glossy mixture, add drops of orange oil to taste, I needed 18 drops but this will depend totally on the type of orange oil that you have.
Pour the ganash into a piping bag, I’m using a disposable plastic one here (but you could make your own) and then pipe a layer of this on top of the cake layer and leave to set.
Prepare the jelly mixture. OK US readers – you have Jello – we have jelly. Our jelly comes in rubbery blocks and yours is a powder. What I do with our jelly is cut it up into tiny pieces, put this in a saucepan. Add 8 tablespoons of water, and gently warm this up – DO NOT BOIL. Just warm the mixture until it is a smooth viscous syrup, boiling the mixture will mess with the setting ability. For my American readers just add a few table spoons of liquid to the crystals, dissolve the mix with the minimum of heat. Leave the mixture to begin to cool.
Keep an eye on the jelly mixture. You need to add a layer of this on top of the ganash, but if you add it when the jelly is still hot it will all dissolve and you’ll end up with a nasty puddle. You need to catch the jelly when it is barely warm – but watch out it sets very quickly. When it is just right spoon the jelly over the ganash – half a teaspoon is about right.
To make my chocolate topping disk look more professional I use a transfer sheet. Transfer sheets are glossy plastic sheets that have been screen-printed with coloured cocoa butter.
When you cover them with tempered chocolate the pattern is transferred onto the shiny surface of the cooled chocolate. If you do not want to go to the added expense of these then cover a chopping board in cling film and put your melted chocolate onto that.
Temper your dark chocolate (see my previous blog), spread the molten chocolate onto the printed side of the transfer sheet (sounds silly but I’ve often used the wrong side – fool!). Wait until the chocolate starts to dry but is not fully set and stamp out discs of chocolate, I use a slightly smaller cutter than the cake cutter. Then allow this to fully set and than pop out the discs of chocolate and set them on top of the jelly layer. These are now finished. I made these for my choir practice and they proved very popular.