This is a take on the humble Jaffa cake biscuit (or is it a cake) we’ll not argue over that. This and other ‘giant’ variations on cakes, comes about after following ‘The baking nanna’ aka Jackie Heaton on Twitter. The lady in question, persuaded me to try baking using Various silicone moulds.
The following recipe is the same recipe that is used for the giant doughnut. The recipe itself is very versatile and can be used for numerous bakes.
Jelly – make this first.
now you can make your cake mix
Once the cake has cooled fully, the jelly should be set and ready to use.
I take a plate a little smaller than the cake and use it as a template to cut around. Leave the jelly on the clingfilm, it makes it easier to transfer it to the cake.
I lie the cake on top of the jelly and clingfilm, then turn it over and then remove the clingfilm.
- 100g Plain Chocolate & 100g Milk Chocolate (I prefer a 50/50 mix)
- Small knob of butter
Melt both the chocolates in a bowl, over a pan of simmering water. Then stir in the butter.
Let the chocolate cool slightly before covering the jelly, otherwise the jelly will melt. I use a pastry brush to apply a thin coat of chocolate on first.
After you’ve got a thin coat of chocolate on the jelly, you can add more and more of the chocolate. Use a palette knife to spread the chocolate across the cake.
When serving the cake I use a warmed knife to cut through the chocolate (pour boiling water over the blade, then dry with kitchen paper) before cutting the cake.
These go down well, especially if made for a children’s party.