BakingKids friendlyRecipes

Giant Jaffa Cake

15-20 mins Cook
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Full moon, half-moon, supermoon?!? This simple recipe will create an amazing Giant Jaffa Cake. A moist and light base with an orange jelly filling, covered with dark chocolate to make up an amazing 10″ wide Jaffa Cake!

Giant Jaffa Cake

Giant Jaffa Cake

prep time
45 mins + overnight chill
cooking time
15-20 mins


  • Medium pot

  • Cling film

  • Mixing bowl

  • Oven-proof frying pan

  • small pot and heat-proof bowl for melting chocolate


  • 1 Pack of Orange Jelly

  • 400ml Water (270ml Boiling / 130ml Cold)

  • 200g Caster Sugar

  • 200g Room Temp Butter, Cubed

  • 4 Eggs

  • 200g Gem Self Raising Flour

  • 1 Tsp Gem Baking Powder

  • 300g of Gem Dark Choc chips (or any dark chocolate)


The night before baking, make up 400ml of Orange jelly, melting a pack of jelly with 270ml of boiling water. Once everything is dissolved, add an additional 130ml of cold water. Line a small frying pack with cling film and pour the jelly in. Chill in the fridge overnight until solid.
Preheat the oven to 160°C, 140°C oven assisted or Gas Mark 3
In a mixing bowl, beat together 200g of caster sugar and 200g of room temp butter that has been cubed.
When pale and fluffy, mix in 4 eggs, 1 at a time and mix until fully homogeneous. Sift together 200g of self-raising flour & baking powder into the batter and mix until combined. The mix should fall off a spoon easily enough. If it’s too thick, add a splash of milk.
Grease and line an oven-proof frying pan. Pour the batter in and smooth out until even. Bake for 40 – 45 mins until a skewer comes out clean.
Allow to cool in the pan for 15 – 20 mins and then turn out onto a cooling rack. Leave to sit until fully cooled. Once cooled, if the top isn’t flat, trim it with a bread knife until flat. Turn the jelly out on top of the cake.
Melt 200g of chocolate in a pyrex dish over boiling water. Once everything is liquid, add an additional 100g of chocolate, turn off the heat and stir until everything is melted.
Allow to cool or a few minutes, then using the back of a spoon, ‘paint’ the top of the exposed cake around the jelly the whole way around. Don’t use too much otherwise, it will spill over the side. Allow to set for a minute.
Spoon small amounts of the chocolate over the jelly and spread evenly. When fully coated, use the side of a spoon to score the top as desired to get the classic jaffa cake pattern.
When cutting, heat the knife up before slicing. It will cut through the chocolate and jelly layers easier. Enjoy!

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