If you’ve been into a Blackbird over the last couple of days you might have been lucky enough to try some of our chocolate marmalade cake, made especially for National Marmalade week. For lovers of chocolate orange, this is a lovely cake, sweet with an ever so slight bitterness from the Seville oranges. If you missed out on the cake, or fancy trying it for yourself at home, here’s the recipe. Enjoy! 

Chocolate Marmalade Cake

 

Ingredients

125g butter

100g good quality dark chocolate broken into small pieces.

300g marmalade - Blackbird Bakery Dark & Chunky of course!

150g caster sugar

2 eggs - beaten

150g plain flour

2 teaspoons baking powder

Preheat oven to 180 degrees. Melt the butter in a bowl over a pan of simmering water. Remove once melted and stir in the chocolate pieces. In another bowl mix together the eggs and sugar then combine with the chocolate butter mixture. Stir in the marmalade. Sift together the flour and baking powder and fold into the mixture. Pour into a greased and lined cake pan and bake for 50 minutes at 180 degrees. Once it has cooled a bit you can warm up any extra marmalade you might have and glaze the top for a lovely shine and more, importantly, marmalade-y action.