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  1. Home
  2. nut free cake recipe

Chocolate jaffa cake

Get the kids to help decorate this moreish cake that's studded with Jaffas and Maltesers
  • 14 Oct 2015
Chocolate jaffa cake
Cook: 55 Minutes - easy - Serves 18 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by

Get the kids to help decorate this moreish cake that's studded with Jaffas and Maltesers

Ingredients

2 x 340 g packets moist chocolate cake mix

120 g soft butter or margarine

1½ cups milk

4 eggs

2 x 144 g packets chocolate fingers

280 g packet milk chocolate covered malt balls Maltesers

250 g packet chocolate orange lollies Jaffa

Chocolate buttercream

2 ½ cups icing sugar mixture, sifted

¼ cup cocoa powder, sifted

250 g butter softened

2 tbsp milk

Method

  1. Preheat oven to 180°C (160°C fan forced). Line the base and sides of a 24cm round deep cake pan with baking paper. Place packet cakes into a bowl and add 
the butter, milk and eggs.
  2. Beat on low speed for 30 sec, then increase speed to high and beat for 2 min. Pour mixture into cake pan and bake for 50-55 min or until cooked when tested with a skewer. Cool in pan for 5 min before turning out onto a 
wire rack to cool completely.
  3. To make Chocolate Buttercream beat softened butter with electric beaters for 6-8 mins or until pale and creamy. Gradually add combined icing sugar and cocoa and milk. Beat for a further 6 mins or until creamy. Add more milk if required, for a spreadable consistency.
  4. To serve, place cake onto a serving plate or cake stand. Spread the Chocolate Buttercream over the top 
and sides of cake to cover, smoothing the surface.
  5. Arrange fingers around the outside of the cake and then top with and Jaffas, alternating each to make a spiral pattern to cover the surface. Tie a matching coloured ribbon around the cake. Cut into slices to serve.
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