Way Too Easy Chocorange Jaffa Cake Recipes

WAY TOO EASY CHOC/ORANGE (JAFFA) CAKE

Way Too Easy Choc/Orange (Jaffa) Cake image

This is a tribute to my "other Mother"...ya know, the one ya would've chosen, given the chance. The extra cocoa can be omitted but we like ours very chocolatey.

Provided by omeomy 2

Categories Dessert

Time 47m

Yield 1 cake

Number Of Ingredients 6

Ingredients

1 (18 ounce) box chocolate cake mix
2 eggs
1/2 cup orange juice
1/4 cup salad oil
2 -3 tablespoons cocoa
1 whole unpeeled orange

Steps:

In a large bowl mix cocoa into dry cake mix.
Chop well washed orange in 6-8 chunks, discard seeds, blitz orange til mushy.
In separate bowl whisk eggs, salad oil, orange juice til combined.
Pour wet ingredients into cake mix, add orange mush and beat all for 4-5 minutes. If it seems a litte dry add water a few drops at a time. Mixture should "ribbon" off beaters.
Pour into buttered and floured bundt pan, thump to settle.
Bake for 30-40 minutes at 350. Test before removing from oven.
Leave to cool before turning out.
Frost or glaze with choc orange frosting.

Nutrition Facts : Calories 2965.8, Fat 144.9, SaturatedFat 27.3, Cholesterol 423, Sodium 4352.3, Carbohydrate 407.6, Fiber 17.6, Sugar 218.9, Protein 46.8

JAFFA CAKES

Jaffa cakes image

Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate

Provided by Liberty Mendez

Categories Dessert

Time 44m

Yield Makes 12-14

Number Of Ingredients 9

Ingredients

butter, for the tin
1 egg
2 tbsp caster sugar
2 tbsp self-raising flour
1 orange, zested
125g dark chocolate
135g pack orange jelly, cut into cubes (ensure vegetarian, if needed)
1 tbsp orange marmalade (optional)
1-2 oranges, juiced (you'll need 50ml juice)

Steps:

First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film - it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn't touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.

Nutrition Facts : Calories 107 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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