A luscious and tangy chocolate marmalade cake recipe to please both chocolate and citrus lovers alike. The citrusy notes of the marmalade provide a refreshing yet deep contrast to the rich chocolate flavour. It's topped with a zesty chocolate ganache, which makes it fit for any celebration.
Melt the butter in a large pan. When it's nearly melted, turn off the heat and add the chocolate. Leave for a few minutes to melt, then stir until smooth.
125 g unsalted butter, 100 g dark chocolate
Add the marmalade, eggs and salt then beat well.
6 tbsp marmalade, 2 large eggs, 1 pinch rock salt
Sifted in the and flour and baking powder, then stir until you can't see any more flour.
150 g wholemeal flour, 1 tsp baking powder
Finally stir in the yoghurt.
1 tbsp Greek yoghurt
Scrape the batter into a 23cm (9 inch) silicone cake mould or lined tin. Level the top and bake in the centre of the oven for 35 minutes or until an inserted skewer comes out more or less clean.
Leave to cool for ten minutes in the tin, then turn out onto a wire rack to cool completely.
Marmalade Ganache
Place the chocolate, butter and marmalade together in a bowl suspended over a pan of hot, but not boiling, water.
100 g dark chocolate, 20 g unsalted butter, 2 tbsp marmalade
Allow the chocolate to melt, then gently stir everything together. Spread over the top of the cake with a palette knife.
Decorate with candied or shredded orange peel.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.