Bruno Albouze Jaffa Cake

Chocolate Jaffa Cake

Yields12 ServingsPrep Time2 hrsCook Time30 minsTotal Time2 hrs 30 minsDifficultyIntermediateRating


Quick Orange Marmalade
 300 g Mandarin oranges
 90 g Sugar
 6 g Apple pectin
Chocolate Crust
 120 g Butter, at room temp
 90 g Powdered sugar
 25 g Cocoa powder
 2 g Salt
 30 g Almond meal
 50 g Eggs (1)
 210 g All-purpose flour
Almond Cream
 150 g Butter, at room temp
 180 g Almond paste, 65%*
 40 g Powdered sugar
 15 g Corn starch
 50 g Eggs (1)
 5 g Vanilla paste
Orange Syrup
 150 g Water
 150 g Sugar
 10 g Orange zest
 5 g Orange blossom water
Chocolate Mousse
 200 g Milk
 60 g Egg yolks
 90 g Sugar
 4 g Gelatin sheets
 210 g Dark chocolate, 64%
 500 g Heavy cream
Mirror Glaze
 100 g Water
 200 g Sugar
 200 g Corn syrup, or glucose
 140 g Condensed milk
 14 g Gelatin sheets
 140 g Dark chocolate



Jaffa Cakes are originally biscuit-sized cakes introduced in the UK in 1927 and named after Jaffa oranges. The most common form of Jaffa Cakes are round, a crust, or genoise sponge base, a layer of orange jam and a coating of chocolate. Use pastry rings no larger than 3.25''/8.5cm diameter. For chocolate mousse dome use a half sphere silicone molds but not larger than 3''/8cm diameter. (Look them up on the Shop Page).

Quick Orange Marmalade

Bring to boil mandarins, cook for 2 minutes. Cover and let sit over night. Drain, rinse and remove stems and slice. Discard seeds and any tough membranes left. In a food processor, give a few pulses – add sugar and pectin and pulse a few more times. Transfer orange mixture into a saucepan, bring to boil and cook for 3 minutes; cool. Keep refrigerated for weeks.

Chocolate Crust

In a food processor, cream butter with salt, sugar, cocoa powder and almond meal. Add the egg. Add flour in 2 times and give a few pulses until just combined. Wrap up and chill completely. Flour work surface and pastry lightly and work the dough to soften; it should remain cool but flexible enough to be rolled out into a 3mm thick sheet. Cut out 12''x 4.8''/12cm diameter disks and refrigerate 30 min to rest. Grease pastry rings generously with butter. Place a chilled disk of pastry between your hands to gently soften and place it onto the ring. Gently allow the pastry into the bottom and sides of the ring; do not stretch out the dough or it will break. Dust your thumbs with flour to prevent sticking. Rotate the ring as you go, and lift it occasionally making each tart shell flat and even. Chill tarts and let rest an hour. Use a pairing knife to cut any extra dough along the edge; horizontally. Prick each shell a few times with a bamboo skewer; refrigerate for up a week, or freeze.

Almond Cream

*Almond paste can be subbed for 90 grams almond meal and 90 grams powdered sugar. Cut marzipan into cubes. In a food processor, mix almond paste cubes with sugar and starch until fine meal. If using almond meal; process almond meal with sugar and starch. Add butter and salt, and process until smooth. Add the egg and vanilla; mix until homogenized.

Orange Syrup

Bring to boil, and cool to room temperature.


Fill each raw pastry shell with a tablespoon (20g) of orange marmalade. Fill with almond cream and bake at 350ºF/180ºC for 25 to 30 minutes. Cool cakes to room temperature and moisturize with the orange syrup.

Chocolate Mousse

Soak gelatin in cold water to soften, and drain. Melt chocolate over a water-bath (just melted). Soak gelatin sheets in cold water for about 5 minutes and squeeze out and set aside. Make a crème Anglaise: bring milk to boil with one-third of the sugar on medium heat. Meanwhile, beat yolks and remaining sugar. Temper yolk mixture with hot milk. Return to stove and cook custard to 185ºF/85ºC on low heat, stirring constantly. Do not boil. Remove from the heat, whisk in the melted gelatin, and sieve over the melted dark chocolate and mix. Whip heavy cream to soft peaks. When the chocolate mixture reaches 100ºF/38ºC, fold in whipped cream in two times using a whisk. Immediately, fill molds and smooth out using a small offset spatula. Freeze for 6 hours prior removing from mold. Save leftover chocolate mousse for later use.

Mirror Glaze

Soak gelatin in cold water to soften, and drain. Melt chocolate over a water bath (just melted). In a saucepan bring water, sugar and corn syrup to a boil and cook to 217ºF/103ºC. Turn heat off and mix in the condensed milk along with the gelatin. Pour the hot mixture over the chocolate and blend without incorporating air. Add red food coloring if desired, and sieve. Tap to remove any remaining air bubbles and refrigerate overnight before using. This chocolate mirror glaze can keep 2 weeks in the refrigerator or frozen for months.

Glazing Chocolate Mousse

Remove frozen chocolate mousse domes from silicone mold, and arrange them on a cooling rack over a baking tray lined with plastic wrap to collect the excess mirror glaze. Keep the domes frozen. Warm up chocolate mirror glaze to 100ºF/38ºC, stirring every so often. The use of immersion blender helps to smooth it out. Glaze domes.


To remove glazed domes from the cooling rack, warm up an off set spatula in hot water or quickly over the flame, and carefully run it under each glazed dome. Top each cake with the glazed dome. Decorate the lower tier of the cake with a tiny string of milk chocolate shavings. Top with gold leaf and orange zest if desired. Leave cakes to thaw in the refrigerator before serving. Enjoy!

2 thoughts on “Chocolate Jaffa Cake”

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos


Subtotal: $0.00
Checkout Now
No Cart Items


No Cart Items





Enter your email address and get the FREE EBOOK

Scroll to Top