Jaffa Cakes Cake with Orange Zest for 12 Slices: Baked Fresh

Instructions:

1. Beat the softened butter and granulated sugar together until the mixture is pale and voluminous.
2. Add the eggs one by one, beating well after each addition, then stir in the orange zest.
3. Sift in the self-raising flour and gently fold it into the batter along with the milk, ensuring not to overmix.
4. Divide the batter evenly between two 8-inch round cake tins and bake at 350°F (175°C) for 20-25 minutes until the sponges spring back.
5. Allow the cakes to cool completely in the tins before removing.
6. Sprinkle the gelatin over cold orange juice and let it bloom for 5 minutes.
7. Gently heat the gelatin mixture with sugar and orange marmalade until fully dissolved; do not let it boil.
8. Pour the orange mixture into a flat tray of the same diameter as the cake and chill for at least 2 hours until set.
9. Heat heavy cream to 160°F (71°C) and pour over the chopped dark chocolate and corn syrup, stirring until a smooth emulsion forms.
10. Assemble the cake by placing one sponge layer, topped with the set orange gel, followed by the second sponge layer.
11. Pour the chocolate ganache over the top of the cake, smoothing with an offset spatula, and chill until set.