Jaffa Cake Loaf Cake
This Jaffa Cake Loaf Cake has a chocolate orange sponge, and chocolate buttercream and is topped with Jaffa Cakes.
Servings: 12 Servings
Ingredients
To Make the Jaffa Cake Loaf Cake
- 200 g Unsalted Butter or Baking Spread
- 200 g Light Brown Sugar
- 150 g Self-Raising Flour
- 50 g Cocoa Powder
- 4 Large Eggs
- 50 ml Whole Milk
- Juice and Zest of 2 Oranges
- 1 tsp Baking Powder
To Make the Chocolate Buttercream
- 200 g Unsalted Butter
- 350 g Icing Sugar
- 50 g Cocoa Powder
- 3-4 tbsp Whole Milk (optional)
For the Decoration
- Jaffa Cakes
Instructions
To Make the Jaffa Cake Loaf Cake
- Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and sugar until pale and fluffy.
- Add in the remaining ingredients and mix until completely combined.
- Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
- Leave to cool for 15-20 minutes before transferring onto a wire rack to cool fully.
To Make the Chocolate Buttercream
- Beat the butter for 5-10 minutes until soft and supple.
- Add in the icing sugar and cocoa powder and mix until all the ingredients are fully combined. If the buttercream is still too thick add in 1tbsp of milk and mix again. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto the top of your cooled loaf cake and decorate with Jaffa Cakes and sprinkles.
Notes
- This Jaffa Cake Loaf Cake will last up to 4 days in an airtight container.