Ingredients – Cake
1/2 cup sugar
1/2 cup all purpose flour
Ingredients - Jelly Layer
Ingredients - Chocolate Layer
5. If the chocolate just slides down the jelly when you pour, let the chocolate cool a bit. (Not too much that the chocolate hardens.
Method – Preparing Jello from Mix (I followed the instructions on the packet.)
Bring 2 cups of water to a boil.
Add the jello mix.
See how clear it becomes.
Add 2 cups COLD water to it.
Pour it into plates and place in refrigerator for about 4 hours or until firm.
Method - Cake
Bring some water to a boil in a vessel and simmer. Place another vessel in it. The base of this vessel on top should not touch the water. This is the double boiler.
In a double boiler take eggs and sugar.
Beat the eggs and sugar for 4 – 5 minutes until it becomes pale.
See how pale and fluffy it is.
Add the flour.
Beat to combine. When the batter is ready remove the vessel from the double boiler.
Grease a muffin pan and pour the batter in it. The batter will seem less, but fill all 12 holes with a little of the batter. I filled all the holes with a little batter first and then went back and filled the ones that seemed to have less. The cake does not expand a whole lot.
Place in a preheated 350F oven for 8 – 10 minutes until a tooth pick inserted in the center comes out clean. Allow to cool.
Jelly has set. Cut small circles of the jelly using a cookie cutter or with a spoon. The circles should be slightly smaller than the cakes.
Place the jelly over the cakes. The first time I made it, I cut the jelly the same diameter as the cakes and that made the chocolate to just slide down on the sides. The second time I cut them smaller than the cakes and that helped.
Time for the next layer. Melt chocolate in a double boiler.
Allow the chocolate to cool a little and then using a spoon spread the chocolate over the jelly. Allow the chocolate to set and the cake is ready. Refer to tips above on adding the layer of chocolate.
I tried for quite sometime to get the jelly shown properly in the picture, and thankfully the sun showed some mercy on me and I feel this clearly shows the layers.
Sending to the following events.
“Sweet Luv” at Zesty Palette.
“Love Lock with Sweets” hosted by “Killer On The Plate ” and created by Vidhya of Sweet Karam Kapi.
Valli’s Chocolate Mela
Radhika’s Let’s Cook – Sweets
7 Responses to Jaffa Cakes
Thank you for this recipe! I’m a fan of British desserts but in the United States I’m more accustomed to ingredients measured by cups rather than grams. This recipe is exactly what I was looking for! My husband and I buy Jaffa cakes at a grocery store in Indiana but I’ve never seen them sold elsewhere. I’m going to try making these this weekend for my birthday
I was just missing England. And they don’t sell jaffa cakes here in the states. the fridge has the jelly in it and the oven has the cakes. i will let you know how they turn out
Absolutely delicious. I stumbled upon your website by accident. I made this cup cake yesterday for my cousin’s birthday and it was an instant hit. I baked using my mini cupcake tray ( did not have regular cupcake tray), and so had a tough time getting the layers to stay on top. The jello kept sliding off….I would try with regular size cupcakes next time.
Looking forward to trying other recipes from your index.
I do not like the jelly, there is an option for something else to use as a filling?
I do not know of other stuff instead of jelly. May be you can skip it and in that case it just becomes a normal cake though.
this has to be the yummiest thing i have ever seen!! #yeah
these look amazing! thanks for the recipe and great pictures! : )