Additional Ingredients

For the Cointreau creme mousseline

4	Free Range Eggs
2	Egg Yolk
50 grams	Plain White Flour (Allinson Nature Friendly)
500 ml	Milk
250 grams	Unsalted Butter
1 sachet	Vanilla Bean Paste (Nielsen-Massey)
2 tbsp	Orange Liqueur
150 grams	Caster Sugar (Silver Spoon Homegrown)

Further Additional Ingredients

For the white chocolate ganache and red glitter lips

200 ml	Cream (single)
620 grams	White Chocolate (Silver Spoon Create)
	Red Food Colouring
	Red Edible Glitter
grams	Edible Varnish Spray

How to make Chocolate Orange Jaffa Cake

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1. Preheat the oven to 180°C/160°C fan/350°F/Mark 4.
2. Butter & line two round sandwich tins.
3. Cream the butter and sugar together till pale and creamy and add the eggs at slow speed one at the time.
4. Mix in the 150g of melted dark chocolate ensuring it’s not too hot.
5. Sieve into the mixture the flour and baking powder. Fold gently and add the orange juice pieces too.
6. Divide the mixture between the 2 tins. Bake for 20 - 25 minutes and do the skewer test ensuring that it comes out clean.
7. To make the Cointreau Crème Mousseline: Bring the milk and vanilla to the boil in a saucepan.
8. Meanwhile whisk the egg, yolks, sugar (150g) and flour together in a bowl until nice and pale.
9. When the milk has boiled, pour a little of it over the egg mixture. Put the saucepan back on the heat and bring to the boil for 2 minutes continuing to whisk.
10. Take off the heat and mix in 100g of the butter. Cover the mixture with Cling film and leave to cool down.
11. When cold whisk in the butter until the mixture is lovely, creamy and light. Finally add the liquor and mix in well.
12. To make the white chocolate ganache: Place 420g of white chocolate into a mixing bowl and set aside while you heat the cream.
13. Heat the cream in a small saucepan until just boiling. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften. Stir the ganache until smooth.
14. To make the glittery red lips melt the remaining 200g of white chocolate and use this to fill several lip moulds. TOP TIP – once filled tap to remove bubbles.
15. To assemble the cake: Cut both sponges through the middle to create a top and a bottom. Use a ring to construct 4 layers of sponge sandwiched with cream and scrape over a thin layer of mousseline. Place in the fridge for 2 hours to chill.
16. The cake is going to be covered in white moulding chocolate so dust the surface with icing sugar and get kneading to warm up the chocolate. Roll it out and trim to fit. Once you’ve got a nice even coating place back in the fridge to set.
17. The chocolate lips are now set (ready) so it’s time to glam them up. Spray with food varnish then sprinkle on edible glitter for a glamorous finish.
18. Retrieve the cooled cake and decorate. To finish off Eric tops with chocolate fans, adds macaroons and candied orange peel. He uses a freeze spray to attach the glittering red lips.
19. To add your message on the cake take a paper cornet; fill with melted dark chocolate and pipe on your special message. Finally, use a food varnish to gloss all over.

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