Following last month’s successful ‘fruity-themed’ cake club meeting, which involved trying lots of delicious fruit-flavoured cakes, I have been craving something different, and that something is chocolate!

I think it all started after I tasted a friend’s delicious chocolate fudge cake at an afternoon tea party a few weeks back. Since then, I have eating lots of chocolate and chocolate-flavoured things.

I do not usually make chocolate cakes, just because I much prefer other flavours, but I am quite happy to eat it on occasion, of course!

To satisfy my chocolate cravings, I decided to make a chocolate cake, but with a twist. I wanted to create something for the adults to enjoy for a dessert, as well as a cake that could be enjoyed with a cup of tea.

I began thinking about flavours that go well with chocolate. The infused chocolate both my husband and I enjoy are chilli and orange, so I decided to make a chocolate cake that used both flavours.

Now everyone likes a Jaffa cake – sponge, orange jelly and chocolate. So I thought how about making an ‘adults only-style’ chocolate Jaffa cake, laced with chilli for an added kick!

Do not be put off by the chilli element – the flavour is only quite subtle. For the orange flavour, rather than adding orange chocolate or flavouring, I decided to add a top layer of orange jelly to the cake, and then, just like a Jaffa cake, to cover it in chocolate.

For an added treat, I have used ganache to cover and fill the cake, which is a chocolate and cream topping, and it is delicious! I decided to use ganache rather than a hard shell of chocolate to make the cake much more decadent and would also make it easier to slice.

This chocolate chilli jaffa cake is a fabulously rich chocolate cake, and it’s the perfect treat to make for the chocolate lover in your life. It’s also a great party dessert. Just be sure to let people know the cake contains chilli!

Michelle’s Top Tips Keep the size of the jelly circle smaller than the cake so the chocolate slides down and has a base to settle When pouring/spreading your cooled ganache over the cake, make sure you have left the ganache to cool, otherwise it will just dissolve the jelly!

decorated the cake by ‘forking’ the top to make a pretty pattern by revealing some of the orange jelly. You can either do this, or leave covered to keep the filling a surprise!

Refrigerate the cake until ready to eat, although do leave it to come up to room temperature for 30 minutes before serving.

If you do not like chilli, use a different flavour chocolate instead. Salted caramel, orange or other flavours will work just as well. Alternatively, if you prefer a spicier taste, add a finely chopped chilli to the cake mixture. Experiment!

If you like baking cakes, then join Keighley’s Clandestine Cake Club? We are looking for new members! We meet every six weeks in secret locations to bake, eat and chat! E-mail m_crowther@ymail.com for details.

You can also follow us on Twitter @keighleyccc or sign up to our club at clandestine cakeclub.co.uk/groups/keighley/.

RECIPE Chilli Chocolate Jaffa Cake Ingredients 3 large eggs 175g (6oz) self-raising flour 175g (6oz) caster sugar 175g (6oz) softened butter 1½ level tsp baking powder 40g (1½oz) cocoa powder 4 tbsp boiling water Orange jelly, made up as per packet instructions For the ganache topping/filling 200g of chilli chocolate 20g butter 200ml double cream Cake serves eight to ten people Preparation time – one hour Cooking time – 50 minutes Method 1. Preheat oven to 180ºC/gas mark four.

2. Beat together the eggs, flour, caster sugar, butter and baking powder in a large mixing bowl until smooth. Put the cocoa in a separate mixing bowl and add the water, a little at a time, to make a stiff paste. Add to cake mixture.

3. Pour into two 25cm greased cake tins and bake for 40-45 minutes. Leave to cool.

4. Put the solid jelly into a bowl or jug, add the marmalade and boiling water and mix well to melt the jelly. Pour into a nine-inch frying pan lined with cling film, adding enough jelly until the layer is 1cm thick – you won’t need all the jelly. Leave to set in the fridge.

5. For the topping/filling, bring the cream and sugar to the boil in a small pan then pour over the chocolate and butter. Beat well until the chocolate and butter have completely melted. Allow to cool.

6. Place the jelly disk on top of one of the sponges and pour the chocolate ganache in between the cakes to sandwich them together, then over the top of the jelly disc, making sure you cover the whole sponge. Put in the fridge to set.

7. Serve sliced, either on its own or with mascarpone beaten with the seeds from a vanilla pod and a dash of double cream. Delicious!