Thursday, 1 August 2019

A triple chocolate 'jaffa' style cake

I fancied baking us something a little different. Chocolate sponge with chocolate drops, to the weight of 3 medium eggs - ready to bake:
Baked and cooled:
A whole packet of normal orange jelly made up with 3/4 pint rather than one pint of water. It was a little too wide so I had to trim some off:

The other half of the sponge on top and topped with sour cream chocolate topping:

It looks like this close up:
Some of the liquid from the jelly is oozing into the bottom sponge. The sour cream chocolate topping will do the same to the top sponge, keeping it moist.

It has to live in the fridge. Slices will be cut off and left out for a short while to come to room temperature.

5 comments:

  1. My goodness, that is so tempting. It looks delicious.

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    Replies
    1. It fell into two halves when sliced so I added a few blobs of cream above and below the jelly to help it hold in place.

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  2. Thar looks lovely...Enjoy!

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  3. That really looks amazing.
    xx

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  4. Chocolate and orange had a match made in heaven. It look yum.

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