Oranges and chocolate are a match made in heaven, particularly in this cake! This Orange and Chocolate Jaffa Cake doesn't need any extra sweetness, because the oranges and chocolate work so well together the cake is sweetened by them! Topped with a delicious chocolate icing, it will be hard to stop at just one piece. Good news: it's freezer friendly even when iced, so it's perfect for making for lunchboxes.
Why you're going to love this recipe
If you're wondering what Jaffa is- it's what we Aussies call the combination of chocolate and orange. If you've ever had a Terry's orange- you know those chocolates that come apart like an orange segment, then you will know what I mean!
Have your cake and eat it too. Enjoy every mouthful. It's a treat, obviously, but it's not as naughty as other cakes. And it's so yummy.
Here's why you're going to love this recipe:
- quick and easy to mix
- perfect flavour combo of orange and chocolate
- no added extra refined sugar
- freezes well
- perfect for lunchboxes
- easy to transport
- super easy icing
- looks so pretty
- light texture
What goes into the recipe
Don't forget to scroll to the recipe for amounts and full method
- orange- you need the zest and the juice for this recipe, so make sure the orange is a good quality one!
- chocolate chips-I use dark chocolate chips by Callebaut, they have an amazing flavour and are perfect for the cake. you can use whatever chocolate chips you can find, but make sure they are dark chocolate.
- self-raising flour- this is flour with a rising agent already in it. If you don't have any, you can use 2 tsps of baking powder per cup of plain flour or all purpose flour.
- egg- whenever possible, I like to choose a good quality free-range egg brand. Large eggs are the biggest you want to buy- no jumbo eggs please!
- butter- you need to use unsalted butter for this recipe
- chocolate-the chocolate you put on the top layer makes your icing, so you need to choose well, I use this dark cadburys one, or the nestle plaistowe.
- orange- you are only using the zest of this orange, so save the rest for juicing, or eating! A small orange will work well for this part of the recipe.
How to make this recipe
I've used a silicone square pan to make this cake, if you don't have one, I recommend either lining, or greasing and flouring your regular tin. This is the only technical challenge with this cake- ensuring that the sponge comes out of the baking pan.
- Melt the butter, then mix all ingredients except the chocolate chips in a large bowl. (Image 1)
- Mix well. (Image 2)
- And the chocolate chips and mix through. (Image 3)
- Pour into your cake pan. (Image 4)
- Smooth the top and bake for 40 minutes at 180 degrees celsius. (355F) (Image 5) Cool on a wire rack.
- Melt the chocolate in a small bowl- I use the microwave. (Image 6)
- Smooth the melted chocolate all over the top of the cake. I like to ice it on a tray, rather than the wire rack as it can drip through. (Image 7)
- Sprinkle on the orange zest on top of the chocolate. (Image 8)
Expert Tips and FAQs
I've used a silicone square pan to make this cake, if you don't have one, I recommend either lining, or greasing and flouring your regular tin. The one I use is this bake master one, it's 20cm square and 5 cm deep.
I use a zester. You can't go wrong with microplane brand, their tools are awesome. I have this one from Amazon (affiliate link).
You can, but the dark or plain chocolate works really well with the orange and the cake my end up too sweet if you use milk chocolate. Semisweet chocolate is ok for this recipe too.
This cake will keep well in the fridge for up to 4 days. It can also be frozen, in slices on a sheet of non-stick baking parchment until frozen and then placed in an airtight container.
Yes you can, it can be made in a 12-hole muffin tin. I haven't done this myself, but approx 15 minutes would be the oven time.
More delicious sweet treats
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Jaffa Cake Recipe
- 2 eggs
- 2 cups of self raising flour
- 1 cup of milk
- 125 grams of butter melted
- 1 teaspoon of vanilla paste
- zest of one orange
- juice of one orange
- ¾ cup dark chocolate chips
- 1 cup dark cooking chocolate
- zest of one orange
- Preheat oven to 180 degrees celsius (355F)
- Combine all ingredients except the chocolate chips for the cake in a large bowl.
- Mix to get out any lumps.
- Add the chocolate chips and stir through.
- Pour into a 20 by 20 cm square cake tin.
- Bake for 40 minutes at 180 degrees. Check with a skewer for doneness- if it comes out clear you're good to go!
- Allow cake to cool completely.
- Melt the cooking chocolate using your preferred method.
- Spread over the cake.
- Sprinkle with the orange zest and serve when the icing has set.