Chocolate Jaffa Cake

You will need:

1/3 Cup (80ml) Fresh Orange Juice

100g Butter, Soft (60g for cake + 40g for icing)

Approx 1/3 Cup (90ml) Milk

2 eggs (50g)

2 Tablespoons (40ml) Orange Syrup (from making candied oranges) 

Chocolate Orange Cake:

Candied Oranges:

1 1/8 Cup (250g) Sugar

1 medium orange, sliced

1 Cup (250ml) Water

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Preheat:

Preheat the oven to 180⁰C (160⁰C fan forced). Lightly grease and line the cake pan. 

Mix:

Empty cake mix into a bowl. Add measured amounts of orange juice, milk, butter and eggs into the mixing bowl. Beat with an electric mixer on low speed until combined then 2 minutes on medium speed. 

Bake:

Pour cake batter into prepared cake pan and bake for 40 to 45 minutes or until a skewer inserted comes out clean. Allow to stand in the pan until completely cooled. 

Decorate:

Combine water and sugar in a small saucepan, bring the mixture to a boil. Once the mixture has reached to a boil, reduce the heat to a medium. 


Drop the orange slices into the saucepan, one at a time- making sure that they do not stick together. 


Continue to cook the orange slices over medium heat until they are translucent (approx. 15-20 minutes), turning them over from time to time. 


Reduce the heat to low and cook for an additional 10 minutes until the slices are tender but still intact. 


Carefully remove the slices to a wire rack and let them stand at room temperature until fully dried. 


The orange syrup will be used in the next step to make Chocolate orange icing. 


*Do not discard remaining orange syrup as they can be stored in the fridge for 3-4 weeks, and be used to make a mixed drink or sparkling orange soda

Place contents of icing mix sachet into a small mixing bowl. Add butter and orange syrup. 


Using the electric mixer, mix on low speed until ingredients are combined, thereafter mix on medium for 2 minutes. 


Spread prepared icing over the top of the cooled chocolate orange cake. 


Place the prepared slices of candied oranges on the top of the iced cake.

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