Don’t get me wrong I love sweets, not much could ever be classed as too sweet or rich for my liking. With this in mind, I do also have a deep appreciation for sweets that appear at a more reasonable level on the sweetness indicator . This lovely Chocolate and Marmalade Cake fits just such a bill. It is not a sickly sweet cake, but instead, a much more restrained, mature approach to a sweet treat. The delicate combination of marmalade and dark chocolate comes together beautifully, a cake which can be appreciated for its depth of flavour as well as the motivating qualities of its sugar content.
Making a cake is always special, but preparing one using one’s own home made ingredients is even more special. Somehow, when effort has been invested int he preparation of ingredients as well as the end product success is all the more sweet. With this in mind why not consider preparing your own marmalade? I used my OMG Marmalade to add that extra special touch.
Chocolate and Marmalade Cake
- 125G Butter (unsalted)
- 100G Dark Chocolate (broken up)
- 300G Marmalade (ideally homemade)
- 100G Sugar
- a pinch of Salt
- 2 Eggs (lightly beaten)
- 150G Self-Rising Flour (sifted)
- Preheat oven to 180C (350F)
- Grease cake tin – suggested tin size 20-22cm loose bottomed cake tin (I however used two smaller ones – changes in size will only affect cooking time, so keep an eye on how the cakes are baking)
- Melt butter over low heat
- Once butter is melted, take pot off the heat and add chocolate. Stir till incorporated
- Add marmalade, sugar, salt and eggs; mix thoroughly
- Add flour and stir well
- Pour into prepared cake tin(s)
- Bake for 45-55 minutes
- Bake until cake has set (it may not look cooked, but as long as a wooden skewer inserted comes out clean)
- Cool in tin for 10
- Turn out and serve dusted with icing (confectioners) sugar
- Great served warm or at room temperature. Just as beautiful the next day
Inspired by: Nami Nami in her interpretation of a Nigella Lawson classic.