Tipsy Jaffa Cake

Be prepared, you need 2 days to make this cake but my God is it worth it!! I made this cake for the first time for Sam’s birthday and it was straight away his new favourite, so much infact he made me make it again a week later. It honestly does taste just like a giant jaffa cake, although slightly more indulgent and naughty.

For the Sponge

–          200g unsalted butter

–          200g caster sugar

–          Pinch salt

–          Finely grated zest of 3 oranges

–          4 medium eggs

–          200g self-raising flour

For the sugar syrup

–          Juice of 3 squeezed oranges

–          150g sugar

–          2 tbsp Cointreau

For the Ganache

–          25-ml whipping cream

–          300g plain chocolate (at least 553% cocoa)- chopped

–          1 tsp liquid glucose

For the filling

–          Good quality orange marmalade

Grease and line three 9 inch round cake tins

Preheat the oven to 175’C

Cream together the butter, sugar, salt and orange zest in a mixing bowl until pale and fluffy

Slowly add the eggs while continuously beating.

Sift in the flour and stir until the batter is just combined.

Divide the mixture evenly between the cake tins and bake for 15-20 minutes. Check to see if the sponges are cooked by testing that they spring back to touch. The top should also be golden brown and the edges coming slightly away at the sides.

While the sponges are baking, prepare the syrup for soaking by placing the orange juice and sugar in a saucepan and bringing to the boil.

Simmer until all the sugar has dissolved, set aside to cool slightly and then stir in the Cointreau.

Once the sponges are baked, leave them to rest for ten minutes and then using a pastry brush, soak the tops of the sponges with the syrup.

Once just warm, remove the cakes from the tins and leave on a wire rack until cooled completely.

Once cool, wrap the sponges in cling film and leave them to rest overnight at room temperature.

To make the ganache, place the cream in a saucepan and bring to a simmer.

Place the chocolate in a bowl and pour over the hot cream. Gently stir until the chocolate has melted. Add the glucose and leave to set into a butter-like consistency.

To assemble the cake, trim and sandwich the three sponges together with the marmalade between each layer.

Spread the ganache evenly over the sides and top of the cake with a palette knife. I shall leave the decorations up to you but I simply used some sugared oranges and lemons.