Enormous Jaffa Cake

I was in a baking mood today, I couldn't decide whether to make an orange sponge or chocolate cake.  Jaffa cakes came to mind.

After a brief internet search I found several doable methods for recreating something akin to Jaffa Cakes and as I have tangerine jelly in my store cupboard and cooking chocolate too it was an easy decision.

Can you see the orange jelly on top?

I used my basic all in one sponge method

Ingredients:

1. 100g baking fat or butter
2. 100g caster sugar
3. 175g SR flour
4. 1 heaped tsp baking powder
5. 1tsp vanilla essence 
6. 3 x eggs
7. 1 pack of orange or tangerine jelly cubes
8. 1tsp orange essence food flavouring (optional)
9. 1 bar of cooking chocolate, I had milk chocolate so used that, plain would have been better.

Method:

First pre heat your oven to 200C or equivalent then grease and line a circular 9 inch (23cm) cake tin with greaseproof paper.  

Mix all the cake ingredients, items 1-6 inclusive on the list above until creamed well together.  I used my food mixer but you can do this by hand.  Pour into the cake tin and bake for 20 minutes or until a knife comes out clean then cool on a wire rack.

Make the jelly according to the pack instructions but using about half the recommended amount of water and adding the orange food flavouring (if using).  Pour the jelly into a bowl which has a smaller diameter than the cake tin and chill.

Once the sponge is completely cooled and the jelly has set the assembly can begin.  Carefully remove the jelly with a spatula and place on top of the cooled sponge.  Next melt the chocolate either by microwaving in 20 second blasts on high and mixing or in a bowl over simmering water.  

Pour the chocolate over the orange and let it trickle over the sponge helping it with a spatula.

You can try to replicate the Jaffa ripples if you're clever.  I'm not.