Chocolate Cake with Marmalade

Introduction

This is a simple two-layer chocolate sponge baked in 20 minutes and finished with a layer of marmalade between the cakes. The cocoa gives you a clear chocolate flavor, while the marmalade adds citrus and slight bitterness, so it works well as a tea cake, dessert, or make-ahead bake.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8

Ingredients

• 6 oz self-raising flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 6 oz butter
• 6 oz superfine sugar
• 3 eggs
• Marmalade
• Powdered sugar (optional)

Instructions

1. Preheat oven to 170°C fan/convection.
2. Grease 2 round cake tins and line with baking paper.
3. In a large bowl, sift together the flour, cocoa powder, and baking powder.
4. Beat the butter and sugar together until fluffy.
5. Beat in the eggs until well-combined.
6. Mix in the flour mixture just until combined.
7. Divide batter evenly between the prepared tins.
8. Bake for 20 minutes in the preheated oven until a skewer inserted into the center comes out clean.
9. Leave to cool for 10 minutes, then turn the cake out onto a cooling rack.
10. When completely cool, cover one cake layer with a generous, even layer of marmalade. Place the second cake on top.
11. If desired, dust the top with a small amount of powdered sugar as decoration.

Variations

• Swap the marmalade for apricot jam if you want a less bitter, more neutral fruit layer.
• Use a thick-cut marmalade instead of a smooth one if you want more texture between the cake layers.
• Replace the cocoa powder with dark cocoa powder for a deeper color and a slightly drier, more intense chocolate flavor.
• Leave off the powdered sugar if you want a cleaner finish that holds up better in storage.
• Replace the butter with a block-style baking margarine for a slightly lighter crumb and easier creaming straight from a cool kitchen.

Tips for Success

• Beat the butter and sugar until the mixture looks lighter in color and noticeably fluffier; that step helps the sponge rise evenly.
• Add the eggs gradually if possible, so the batter stays smooth and does not look split.
• Once you add the flour mixture, mix only until combined or the cake can turn dense.
• Divide the batter evenly between the 2 round cake tins so the layers bake at the same rate.
• Wait until the cakes are completely cool before adding the marmalade, or the filling can loosen and slide.

Storage and Reheating

Store the cake in an airtight cake carrier or sealed container in the fridge for up to 5 days. If you want to freeze it, wrap individual slices or the whole undecorated cake tightly in plastic wrap and then foil, and freeze for up to 2 months.

For serving, the best option is to let refrigerated cake sit at room temperature for 30 to 60 minutes so the crumb softens. If you want it slightly warm, microwave a slice for 10 to 15 seconds; do not overheat it or the marmalade layer can become runny. If you used powdered sugar, expect it to dissolve during storage.

FAQ

Can you use one cake tin instead of two?

Yes, but the cake will need longer in the oven because the batter is deeper. Start checking after 30 minutes and bake until a skewer comes out clean.

Can you use a different filling instead of marmalade?

Yes. Apricot jam, raspberry jam, or orange curd all work, but each one changes the balance of sweetness and acidity.

Why did the cake turn out dense?

The usual causes are under-creaming the butter and sugar or overmixing after adding the flour mixture. Both reduce the light texture you want in a sponge cake.

Can you make this cake ahead?

Yes. Bake the layers a day ahead, cool them completely, and store them wrapped before filling with marmalade the next day.