Giant Jaffa Cake

METHOD

1. Grease and line a 23cm (9 inch) round cake tin with cling film.
2. Remove the zest from the oranges and set aside.
3. Squeeze the juice from the oranges and add the sugar. Heat gently in a saucepan until the sugar has dissolved.
4. Meanwhile soak the gelatine leave in cold water for a few minutes.  Remove the gelatine leaves and squeeze out the excess water and add to the warm orange juice and stir until dissolve.
5. Pour the liquid into the lined cake tin and allow to set in the fridge for at least 4 hours or overnight.
6. Place the water, oil, orange zest and cake mix into a bowl and mix to a smooth batter, beating for 1-2 minutes.
7. Pour into a greased and lined 23cm (9 inch tin) round cake tin and bake in a preheated oven 180°C (360°F, Gas Mark 5) for 40-45minutes until golden in colour and firm to the touch.
8. Allow the cake to cool completely before decorating.
9. Heat the cream in a small pan until hot but not boiling and then take off the heat.  Add the chocolate, allow to stand for 5 minutes and then mix to form a smooth ganache.  Allow to cool and thicken up.
10. Remove the cake from the tin and place on a plate.  Trim the top of the cake to give a flat surface.
11. Warm the apricot jam in the microwave for about 1 minute until a little runny.  Brush over the top of the cake and the flip the jelly out of the tin on top of the cake – trim if necessary.
12. Swirl the cooled chocolate ganache over the jelly carefully, allowing it to run down the side.