Homemade Dark Belgian Chocolate Jaffa cakes
Making these gorgeous little classics is easier than you might think, and they taste just as good as the real deal (if not better), with our delicious 70% Dark Belgian Chocolate! Perfect for sharing or an ideal mid afternoon treat with a cuppa.
For the Filling
- 1 x 135g packet of orange jelly
- 1 tbsp orange marmalade
- 125ml boiling water
For the Cakes
- 2 medium eggs at room temperature
- 50g caster sugar
- 1/4 teaspoon vanilla extract
- 60g plain flour
For the Topping
- 200g Lily O’Brien’s 70% Dark Belgian chocolate, (2 bags will be enough with some left over) roughly chopped
For the filling
- In a bowl mix together the jelly marmalade and boiling water until all the jelly has dissolved.
- Line each hole of a muffin pan with a square piece of aluminium foil and measure 1 tbsp of the jelly mixture into each cup of foil.
- Chill in the fridge for 1 - 2 hours or until set.
For the cakes
- Preheat oven to 180C/350F/160C fan/gas 4
- Add the eggs and sugar to a heat-proof bowl over a pan of simmering water and whisk together using a hand mixer, until pale and fluffy and well combined, this should take around 4-5 minutes. Remove the bowl from the heat, stir in the vanilla and then fold in the flour.
- Remove the jelly and foil from the muffin pan then grease the pan ready for the cake mixture. Measure 1 tablespoon of mixture into each muffin hole.
- Bake for 8 - 10 minutes or until pale golden brown and cooked through. Allow to cool for 5 minutes in the pan before removing the cakes to a wire rack to cool completely.
- Once the cakes are cool, gently remove the jellies from the foil. If your jellies are too big for your cakes then you can cut smaller circles to fit with a small round pastry cutter. Place one jelly disc on the top of each cake.
For the chocolate topping
- Melt the chocolate in a microwave in 20 seconds bursts, stirring until smooth. Allow to cool slightly, then using a spoon, spread the chocolate over the top of each jelly and cake, gently nudging to the edges of the cakes.
- Gently press the tines of a fork on top of the chocolate and lift to leave an authentic pattern. Leave for the chocolate to set. The cakes will last for 3 days in an airtight container.