Valentine's Jaffa cakes

    13 hours 10 min

    A kind of Jaffa cake, but with a Valentine's day theme and using red (raspberry flavour in my case) jelly, rather than Jaffa orange. I made my jelly up a day in advance, so it had lots of time to set. I used a ready made chocolate sponge cake mix for my cakes, but you could just as easily make your own sponge cake mix for the bases.


    Worcestershire, England, UK
    2 people made this

    Makes: 15 

    • 1 sachet (to make 1 pint) raspberry jelly
    • 1 tablespoon raspberry jam
    • 1 packet chocolate sponge cake mix
    • 1 (200g) bar white chocolate
    • 1 (50g) bar dark chocolate (optional)

    Prep:1hr  ›  Cook:10min  ›  Extra time:12hr chilling  ›  Ready in:13hr10min 

    1. Prepare jelly as per instructions (add 1/2 pint boiling water to the jelly cubes, mix, then top up with 1/2 pint cold water) and stir in the tablespoon of jam. Pour into a shallow baking tray with sides so that the jelly sets to a thickness of a maximum of 1cm. Leave to set properly overnight.
    2. Prepare the cake mix according to the packet instructions. Spoon a small amount in well greased muffin tins, just enough to cover the bottom of each hole. Bake for 10 minutes, as per packet instructions.
    3. Leave sponge cakes were left on a cooling rack to cool. Take the set jelly from the fridge and cut heart shaped jelly pieces from it with a cookie cutter and place onto cakes with a palette knife.
    4. Microwave half the white chocolate to melt that, then spoon onto the top of the cakes, around the jelly.
    5. As a slight variation I also did some extra ones with a little more chocolate on them - swirled some dark chocolate in with the white chocolate and then spread that over the top.

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