Giant Jaffa Orange Cake

Like Jaffa Cakes?  You'll love this!  Orange sponge, topped with a a layer of "smashing jaffa orangy bit!", then smothered in chocolate ganache.  I got this recipe in Good Food magazine.

Equipment -
20cm round cake tin, greased and lined with cling film
23cm round cake tin, greased and base lined with baking paper
Electric whisk - optional, you can beat by hand if you prefer

Ingredients -

Jelly -
Juice of 5 large oranges (about 500 mls)
100 g golden caster sugar
6 gelatine leaves

Sponge -
250g butter, softened
300 g golden caster sugar
4 large, free range eggs
100 g full fat natural yogurt
300 g plain flour
2 tsp baking powder
Zest 4 large oranges, use the juice for the jelly

Ganache -
300 ml double cream
300g dark chocolate, or a mix of milk and dark if you prefer, finely chopped

To assemble -
2 tbsp shredless marmalade or apricot jam

Method -

Jelly -
1. Place orange juice and sugar into a small pan and heat gently until sugar has dissolved.
2. Meanwhile, soak gelatine leaves in cold water for a few mins until soft.
3. Remove gelatine from cold water, squeeze out excess water and stir into the warm juice.
4. Pour into the small lined cake tin and chill for at least four hours or overnight.

Sponge -
1. Heat oven to 160C / 140C fan / gas 3
2. Tip all sponge ingredients into a large mixing bowl and beat with an electric whisk until smooth.
3. Spoon into the prepared tin and smooth the surface.
4. Bake for about 55 mins or until a skewer inserted into the centre comes out clean.
5. Cool in the tin for 15 mins, then remove and leave to cool on a wire rack completely.

Ganache -
1. Heat cream in a small pan.
2. Place chocolate in a bowl.
3. Pour the hot cream over the chocolate and stir until smooth.
4. Leave at room temp to cool and thicken to icing consistency.  You can speed this up by putting it in the fridge if you wish, but keep an eye on it to make sure it doesn't go too hard.

To assemble -
1. Heat marmalade or jam in the microwave to make it a little runny, and paint it over the top of the cake.
2. Flip the jelly out of the tin and place it on top of the cake.
3. Top with the ganache, allowing it to fall down the sides.