It was my younger son’s birthday last week and we celebrated over the week end… As his favourite biscuits are Jaffa cakes, I had the idea to make one as a birthday cake, and I personally think it turned out better than I ‘d ever hoped!
On this occasion, I will present the process rather than the recipe, step by step!
Make the jelly! I used the powdered packets, 2 of, raspberry flavour, which happened to be the sugar free kind. Made it up to 500ml and added 4 very generous tablespoons of mixed fruit jam, in a wide round bottom pan
Bake a Victoria sponge. I used 175g soft butter/ 150g caster sugar/ 3eggs/ 175g self raising flour and 1 ½ tsp baking powder and baked in a 25cm/ 10″ round baking pan as I wanted it quite flat
Getting the jelly on top of the sponge…. good luck!
The chocolate ganache made with 200g dark chocolate and 200ml cream, it was too much but it can be frozen!
Smooth over so it looks like a Jaffa Cake , as above! and inside:
Obviously, as it was for the birthday boy, some more “beautifying” had to be done…. The end result: