Chocolate & Orange Marmalade Cake

Chocolate & Orange Marmalade Cake (a.k.a. The Cake That Melts Hearts)

Why you’ll love it:

• One bowl, no mixer, no mountain of washing‑up.
• Looks like it belongs in a pâtisserie window… with minimal effort.
• Freezes beautifully — make two “just in case” and thank yourself later.

Ingredients

• 125 g butter
• 100 g dark chocolate chips
• 340 g orange marmalade (keep 2–3 tbsp aside for glazing)
• 150 g caster sugar
• 2 medium eggs
• 150 g self‑raising flour

Method

1. Set the stage: Line a 2 lb loaf tin with baking paper or use a disposable loaf tin. Preheat the oven to 180 °C (160 °C fan) / Gas 4.
2. Save the glaze: Put 2–3 tablespoons of marmalade in a small bowl, cover, and set aside.
3. Melt into magic: In a medium saucepan, gently melt the butter and chocolate chips together, stirring until smooth.
4. Citrus sweetness: Off the heat, stir in the remaining marmalade and the sugar until the marmalade is fully blended and the mixture is smooth.
5. Eggs join the party: Beat in the eggs until combined.
6. Flour power: Add the flour in three batches, folding gently after each addition — just enough to combine.
7. Into the oven: Pour into the tin, smooth the top, and bake for about 50 minutes, or until a skewer comes out clean. (Check 15 minutes before the end — if the top is browning too quickly, tent loosely with foil.)
8. A well‑earned rest: Cool in the tin for 10 minutes, then turn out onto a wire rack.
9. Glossy finish: Warm the reserved marmalade in the microwave until runny, then brush generously over the top of the cake.

Freezing tip

Once completely cool, wrap in baking paper and then foil (or pop into a freezer bag). Keeps for up to 3 months in the freezer. To serve, thaw at room temperature — it will taste just as glorious as the day you baked it.

Serving ideas:

• Serve warm with a scoop of vanilla ice cream.
• Slice thinly to accompany a strong coffee.