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Whole Orange & Chocolate Sourdough Protein Cake (Jaffa-Inspired) Recipe

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3.9 from 14 reviews

A vibrant and moist Whole Orange & Chocolate Sourdough Protein Cake inspired by Jaffa cakes, combining the tangy brightness of whole oranges and a protein-boosted sourdough sponge, topped with a luscious homemade orange jelly and a glossy dark chocolate ganache. This recipe uses simple pantry ingredients and a unique blend of sourdough discard and whey protein for added nutrition and texture.

  • Total Time: 2 hours 35 minutes
  • Yield: 9 servings

Ingredients

For the Cake:

  • 1 small navel orange (about 250 grams)
  • ¼ cup (60 ml) Greek yogurt
  • 1 scoop (30 g) vanilla whey protein concentrate
  • ½ cup (100 g) sourdough discard
  • 6 tablespoons (85 g) unsalted butter, room temperature, plus more for greasing
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

For the Orange Jelly:

  • 2 oranges
  • 4 tablespoons (45 g) sugar
  • 2-3 teaspoons gelatin powder
  • 2-3 tablespoons water (for gelatin bloom)

For the Chocolate Topping:

  • 150 g dark chocolate (chips or chopped)
  • 1.5 teaspoons coconut oil

Instructions

  1. Prepare Your Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature. Scrub oranges thoroughly if not untreated.
  2. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Butter an 8-inch square baking pan and line it neatly with baking parchment, allowing 1-2 inch overhang on each side for easy cake removal.
  3. Blend Orange and Protein Mix: Trim top and bottom off the small navel orange, roughly chop it with peel and seeds removed, then blend to a smooth applesauce consistency (~1 cup). Add Greek yogurt and whey protein powder, blend until smooth without clumps.
  4. Incorporate Sourdough Discard: Gently fold sourdough discard into the orange mixture by hand to preserve gluten strands for rising.
  5. Cream Butter and Sugar: Using a hand mixer, cream the room temperature butter with sugar until light and fluffy, then beat in eggs one at a time until smooth.
  6. Combine Wet Ingredients: Add the orange-protein blend to the creamed mixture, mixing well. The batter may appear slightly split; this is normal if ingredients were at room temperature.
  7. Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and kosher salt.
  8. Mix Batter: Briefly mix dry ingredients into wet ingredients until a smooth, homogenous batter forms. Avoid overmixing to prevent toughness.
  9. Bake the Cake: Pour batter into prepared pan, smooth the top, and tap pan on counter to remove bubbles. Bake for 30-40 minutes, rotating halfway through, until golden and a toothpick inserted comes out clean with a few moist crumbs.
  10. Cool the Cake: Cool in pan for 5-10 minutes, then lift cake out using parchment overhang and transfer to a cooling rack, leaving parchment on.
  11. Make Orange Jelly: Line the same pan with second piece of parchment. Zest and peel two oranges, removing pith and membrane; finely chop the flesh and blend into smooth applesauce. Transfer to saucepan, add sugar, and bring just to a boil until sugar dissolves. Remove from heat.
  12. Bloom Gelatin: In a small heatproof bowl, mix gelatin with water, microwave briefly until liquid (~10 seconds). Stir a tablespoon or two of warm orange mixture into the gelatin, then return all to saucepan, whisking to combine.
  13. Set the Jelly: Pour jelly mixture into parchment-lined pan and refrigerate 20-30 minutes until set and firm.
  14. Assemble Jelly over Cake: Carefully unmold jelly using parchment, flip onto the cooled cake in the same pan, peel off parchment, then replace cake with jelly back into pan. Freeze for 10-20 minutes to firm.
  15. Melt Chocolate: In a microwave-safe bowl, melt 2/3 of the dark chocolate with coconut oil in staged bursts, stirring frequently to avoid burning. Target a temperature of ~120°F (50°C).
  16. Temper Chocolate: Add remaining chocolate to melted chocolate, let sit a minute, then stir until smooth and shiny. Allow chocolate to cool to ~85°F (30°C).
  17. Glaze the Cake: Remove cake from freezer, promptly pour most of the chocolate over the top, spreading to edges quickly with an offset spatula before chocolate sets. Drizzle remaining chocolate over any uncovered spots, optionally creating a decorative fork pattern.
  18. Set and Serve: Allow chocolate to set at room temperature for a few minutes. Use a sharp knife dipped in hot water and wiped dry to cut neat slices. Enjoy the protein-rich, citrusy, chocolate-topped cake!

Notes

  • Use room temperature ingredients to prevent batter splitting and ensure even baking.
  • Do not overmix once flour is added to keep the cake tender.
  • Rotate the cake halfway during baking to compensate for uneven oven heat.
  • The sourdough discard adds unique flavor and aids rise without additional yeast.
  • Orange jelly sets best chilled; ensure firmness before assembly.
  • The chocolate topping sets quickly on the cold jelly layer, so work fast when glazing.
  • Use a sharp, warmed knife for clean slicing of the set chocolate topping.
  • This cake contains gluten and dairy, not suitable for vegan or gluten-free diets.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/whole-orange-and-chocolate-sourdough-protein-cake-jaffa-inspired-recipe/