Sophie's "jaffa cake" cake

1. 1

   Preheat the oven to 180C.

2. 2

   Grease a large round cake tin.

3. 3

   Mix your cake ingredients into a smooth batter (leave out the jelly and chocolate).

4. 4

   Bake your cake for 20 minutes or until golden brown and a toothpick comes out clean.

5. 5

   Remove and set aside to cool.

6. 6

   While it cools, make up your jelly as per instructions, but use half the water stated.

7. 7

   Pour the jelly into either a wide bottomed round bowl, or a plate with a deep recess.

8. 8

   Don't make it too deep - you want it between 1 and 1 1/2 inches thick.

9. 9

   You might have some jelly left over.

10. 10

    Leave to set.

11. 11

    Melt your chocolate in a bowl over some hot water in a saucepan.

12. 12

    When your cake is cool and your jelly had set, place your jelly on top of the cake, in the centre.

13. 13

    Pour the chocolate over the top, then use a fork to drag lines in one direction and then the other to make a jaffa cake looking topping.

14. 14

    Allow the chocolate to set by placing in the fridge

15. 15

    Serve (we had ours with ice cream!)

16. 16

    And enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.