WAY TOO EASY CHOC/ORANGE (JAFFA) CAKE
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
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
GIGANTIC JAFFA CAKE
This is, as you might expect, a gigantic Jaffa cake. Not much else to say is there? It's great for parties and things. For those of you who aren't familiar with Jaffa cakes, just google-image-search "jaffa cake" and you'll find pics. Little tiny flat sponge cakes with orange jelly on them and all coated in chocolate. Mmm. You buy them in England. And what could be better than a GIANT INTERNATIONAL VERSION? Nothing. Absolutely nothing.
Provided by visualdichotomoy
Categories Gelatin
Time 25m
Yield 1 giant cake, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- Cream together butter and sugar, and then add eggs, baking powder and flour.
- Grease large frying pan. Make sure the pan has NO plastic bits or anything that might melt if it gets to 350º F, which it will (the pan is going in the oven in a moment!).
- Pour mix in to pan, and put the whole shebang in the oven. Take it out when the middle is not liquidy (use a toothpick or cake tester; poke the cake all the way through, pull it out, and see if it's gooey. If it is, it's not done.) It'll take about 10-15 minutes. It rises quite a lot so be careful about overflow!
- In the meantime, mix up the jello BUT use as much boiling water for BOTH packets as the packet says to use for ONE. It makes it a bit more solid. Add the juice of one orange, fresh-squeezed, to sort of compensate, and make it extra good. If you don't have oranges on hand, Tropicana or some from-concentrate stuff works okay too. Guess how much you get from a normal orange, and put that much inches.
- Now put that jello mix in the largest plate you can find, or a non-stick frying pan (don't grease one; that's nasty!). You want a large PANCAKE of jello. Place in fridge and allow to set for however long that takes (less long than normal because you used less water and because the surface area is so high).
- Now wriggle both the cake and the jello out of their containers, and put the cake on a large piece of waxed paper. Place the jello-slab on top of the cake, ideally in the middle.
- Melt the chocolate however you normally melt it. Microwave might work. Allow chocolate to cool a bit, but not solidify.
- Using a brush or spoon, begin to coat the whole thing in chocolate. Start at the outer edges; the jello tends to melt in the heat of the chocolate, and work towards the middle.
- You can even do the Jaffa cake pattern: five parallel grooves, and five parallel ridges perpendicular to the grooves.
Nutrition Facts : Calories 1885.1, Fat 88.1, SaturatedFat 53.1, Cholesterol 470.5, Sodium 1713.7, Carbohydrate 250.6, Fiber 3.6, Sugar 179.8, Protein 28.2
JAFFA CAKE
Make and share this Jaffa Cake recipe from Food.com.
Provided by JanelleC
Categories Dessert
Time 45m
Yield 10 Slices
Number Of Ingredients 7
Steps:
- Grease a small loaf pan.
- Beat egg whites until soft peaks form, gradually beat in Splenda.
- Mix apples and bicarbonate soda, being careful as it will froth a little.
- Carefully fold in apples in egg whites along with grated rind from the oranges and chocolate chips.
- Stir in sifted flour and juice from oranges and place in prepared tin and cook in moderate oven for around 30-40 minutes.
- For icing mix together 3/4 cup icing sugar and 1 to 2 tablespoons of orange juice.
Nutrition Facts : Calories 147, Fat 2.8, SaturatedFat 1.5, Sodium 106.8, Carbohydrate 27.5, Fiber 1.8, Sugar 7.1, Protein 3.9
GIANT JAFFA ORANGE CAKE
Give the classic flavour combo of chocolate orange even more wow factor in this cake with zingy jelly and luxurious chocolate ganache
Provided by Cassie Best
Categories Afternoon tea
Time 1h40m
Yield Cuts into 10 slices
Number Of Ingredients 15
Steps:
- First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you'll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.
- Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.
- Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well - you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).
- To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.
Nutrition Facts : Calories 822 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 64 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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- Place oranges in a saucepan, cover with water, and bring to the boil. Boil, topping up water if necessary, until soft (2-2½ hours). Drain in a colander, then place colander over a bowl and refrigerate to drain completely (6 hours or overnight). Discard seeds, then purée oranges in a food processor. Combine orange and lemon zest with 300gm orange purée. (Freeze remainder for another use.)
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