Jelly Island Cake Recipe – Chocolate & Jell-O
Imagine a cake so mesmerizing that it looks like a tiny tropical island floating on water. That’s the magic of the Jelly Island Cake!
This recipe blends rich, moist chocolate cake with a glossy, translucent jelly, creating a breathtaking edible masterpiece.
Whether you’re celebrating a special occasion or just want to try something unique, this cake is sure to impress.
Let’s dive into the details and make this show-stopping dessert together!
Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing bowls | For preparing batter and ganache | Kitchen store, online |
| Whisk | Mixing ingredients evenly | Kitchen store, online |
| Electric mixer | For a smooth, lump-free batter | Kitchen store, online |
| 8-inch cake pan | Baking the chocolate cake | Online, bakeware shops |
| Spatula | Spreading ganache and smoothing jelly | Kitchen store, online |
| Measuring cups | Ensuring accurate ingredient amounts | Kitchen store, online |
| Saucepan | Melting chocolate and heating jelly | Kitchen store, online |
| Refrigerator | Setting the ganache and jelly | You already have it! |
Prep Time
Total time: Approx. 5 hours (including chilling time)
- Active prep & baking: 1 hour
- Cooling & setting time: 4 hours
Ingredients
Chocolate Cake
- 5g Instant coffee
- 50ml Hot water
- 420g Sugar
- 350ml Milk
- 180g Vegetable oil
- 3 Eggs
- 300g All-purpose flour
- 100g Cocoa powder
- 2 tsp Baking soda
- 1 tsp Baking powder
Ganache Chocolate
- 300g Dark chocolate
- 300g Whipping cream
- White chocolate (for decor)
- Hot water (for melting chocolate)
Jelly Layer
- 90g Gelatin
- 400ml Water (cold)
- 600ml Hot water
- 220g Sugar
- 50ml Lemon juice
- Food coloring (blue for ocean effect)
Decoration
- Food coloring
- Biscuits (for the sandy island)
Instructions
Step 1: Make the Chocolate Cake
- Preheat your oven to 170°C (338°F). Grease and line an 8-inch cake pan.
- Dissolve instant coffee in hot water and set aside.
- In a large mixing bowl, whisk together sugar, milk, and vegetable oil.
- Add eggs one at a time, mixing well after each addition.
- Sift in flour, cocoa powder, baking soda, and baking powder. Stir gently until combined.
- Pour the batter into the prepared cake pan and bake for 40 minutes or until a toothpick comes out clean.
- Let the cake cool completely before applying ganache.
Step 2: Make the Ganache
- Chop dark chocolate into small pieces.
- Heat whipping cream until warm but not boiling, then pour over the chocolate.
- Stir until smooth and glossy.
- Let the ganache cool slightly before spreading it over the cooled cake.
- Refrigerate the cake for 30 minutes to set the ganache.
Step 3: Prepare the Jelly Layer
- Sprinkle gelatin over 400ml of cold water and let it bloom for 15 minutes.
- Heat 600ml of hot water in a saucepan, then add sugar and lemon juice. Stir until dissolved.
- Add the bloomed gelatin to the hot mixture and stir until fully melted.
- Add blue food coloring to create an ocean effect.
- Let the jelly cool slightly, then carefully pour it over the ganache-covered cake.
- Refrigerate for at least 4 hours to set the jelly completely.
Step 4: Decorate Your Island
- Crush biscuits to resemble sandy beaches and sprinkle them on the jelly’s surface.
- Melt white chocolate and use it to create small decorative elements.
- Add additional food coloring details to enhance the tropical island look.
Food Storage
- Refrigeration: Store the cake in an airtight container in the fridge for up to 3 days.
- Freezing: The chocolate cake (without jelly) can be frozen for up to 1 month. Thaw before adding jelly.
Pro Tips
- Use high-quality cocoa powder for a rich, deep chocolate flavor.
- For a realistic ocean effect, swirl different shades of blue food coloring in the jelly before it sets.
- If the jelly separates from the cake, lightly scratch the ganache surface before pouring jelly to help adhesion.
- Try different island themes! Add edible palm trees, tiny boats, or even sea creatures made from fondant.
Nutrition Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55g |
| Protein | 6g |
| Fat | 20g |
| Saturated Fat | 10g |
| Sugar | 35g |
| Fiber | 3g |
| Sodium | 180mg |
FAQs
1. Can I use agar-agar instead of gelatin?
Yes! Use the same amount of agar-agar, but boil it in water before mixing.
2. How do I make the jelly clearer?
Use filtered water and let the mixture settle before pouring to reduce bubbles.
3. Can I make this cake a day in advance?
Absolutely! The flavors meld beautifully overnight, making it even tastier.
4. What’s the best way to cut the cake without breaking the jelly?
Use a warm knife (dip it in hot water and wipe dry) for clean slices.
5. Can I add fruit inside the jelly?
Yes! Berries, kiwi, or small fruit pieces look beautiful suspended in the jelly layer.
Final Thoughts
This Jelly Island Cake is more than just a dessert – it’s a fun, creative adventure that brings an island getaway straight to your plate!
Whether you’re making it for a birthday, a summer party, or just to challenge yourself in the kitchen, the result is always stunning.
Enjoy the process, get creative with your decorations, and most importantly – have fun baking!