Chocolate Orange Jaffa Cake – an extra-moist, flavorful cake made with two uncommon ingredients that create a rich, nostalgic taste.
Chocolate Orange Jaffa Cake is a beloved recipe from my mother’s cookbook. It stands out for its unusual preparation and the deeply satisfying combination of orange and chocolate.
Two features make this cake distinctive. First, the original recipe called for peeling and freezing two oranges, then grating them while frozen to produce a fine orange pulp. That method made sense in an era when blenders were uncommon. Today, you can achieve the same bright orange flavor more easily by blending the peeled oranges with a bit of syrup, which is what I do—this gives the same texture and taste without the extra work.
Second, the chocolate frosting contains an egg, which is not a typical ingredient in many frostings. The egg creates a particularly creamy texture I enjoy. If you prefer not to use raw egg, substitute 3 tablespoons of whipping cream; the result will be very similar in richness and consistency.
The combination of the syrup, blended orange pulp, and the creamy chocolate frosting makes this Chocolate Orange Jaffa Cake exceptionally moist and delicious—perfect for any occasion when you want a dessert that’s both comforting and a little different.
Dessert
- 6 eggs
- 30 Tbsp (or 2 cups + 4 Tbsp) milk
- 30 Tbsp (or 2 cups + 4 Tbsp) sugar
- 30 Tbsp (or 2 cups + 4 Tbsp) flour
- 3 tsp baking powder
- 200 ml (2/3 cup + 2 1/2 Tbsp) water or orange juice
- 2/3 cup + 2 1/2 Tbsp sugar
- 2 Tbsp jam (apricot, orange, or tangerine)
- 2 large oranges, peeled and seeds removed
- 70 g (2.5 oz) dark chocolate (about 45% cocoa)
- 70 g (2.5 oz or 1/3 cup) sugar
- 70 g (2.5 oz or 1/3 cup) butter or margarine
- 1 egg (or 3 Tbsp whipping cream)
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CAKE: Whisk all cake ingredients together briefly until combined. Pour the batter into an 8 x 10 inch pan that has been oiled and buttered. Bake at 175°C (350°F) for about 40 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
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Allow the cake to cool to room temperature. Slice the cake in half horizontally and crumble the top half into a bowl.
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SYRUP: While the cake bakes, heat the water (or orange juice) and sugar until the sugar dissolves. In a blender, combine the peeled oranges, the warm syrup, and the jam. Blend until smooth. Pour this mixture over the crumbled cake, stir to combine, then spread the moistened crumb mixture back into the pan over the bottom cake layer.
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CHOCOLATE FROSTING: Place the chocolate, sugar, and butter in a heatproof bowl set over simmering water (double boiler) and melt, stirring until smooth. Remove from heat, then whisk in the egg (or substitute whipping cream) and continue stirring until the mixture thickens and reaches about 80°C (175°F). Pour the warm frosting over the assembled cake and spread evenly.
The result is a cake with a tender crumb, bright citrus flavor, and a silky chocolate topping. If you prefer to avoid raw egg, use the cream substitute for the frosting—either way, the orange and chocolate pairing delivers a classic, comforting dessert.