Chocolate Cake with Marmalade

Introduction

The cake layers use cocoa powder for a straightforward chocolate crumb, and the marmalade adds a sharp, slightly bitter layer that keeps it from tasting flat. With a 20-minute bake time and a simple sandwich finish, it works well for an afternoon bake, a casual dessert, or slicing over a couple of days.

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

• Change the Marmalade to thick-cut marmalade if you want more peel texture and a slightly more bitter finish.
• Change the Marmalade to apricot jam for a smoother filling and a sweeter, less sharp contrast against the chocolate.
• Change the 6 oz self-raising flour to 6 oz plain flour and increase the baking powder to 2 tsp if that is what you have; the cake will still rise well but the crumb may be slightly tighter.
• Change the 2 round cake tins step to a 12-hole muffin tin and bake for about 15 to 18 minutes for individual cakes with more edge and less soft center.

Tips for Success

• Beat the butter and sugar until the mixture looks noticeably lighter and fluffier; that step helps the cake rise evenly.
• After adding the flour mixture, stop mixing as soon as the batter is combined or the layers can turn dense.
• Divide the batter as evenly as possible between the two tins so the layers bake in the same time and stack neatly.
• Wait until the cakes are completely cool before adding the marmalade or it will loosen and slide.

Storage and Reheating

Store the assembled cake in an airtight cake tin or container. It keeps at room temperature for up to 2 days, or in the fridge for up to 5 days.

For longer storage, wrap the whole cake or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.

FAQ

Can you use one deep cake tin instead of two round tins?

Yes. Bake it longer, usually 30 to 35 minutes, and check with a skewer before removing it from the oven.

What kind of marmalade works best in the middle?

Fine-cut marmalade spreads more evenly and gives a cleaner slice. Thick-cut marmalade adds more peel and a stronger bitter-citrus note.

Can you make this a day ahead?

Yes. The flavor settles well overnight, and the cake slices more cleanly the next day.

Can you make it without self-raising flour?

Yes. Use plain flour instead and increase the baking powder to 2 tsp to keep a similar lift.