Delicious chocolate cake

chocolatecakeWhat I like about this cake is that you can use either jam or marmalade and it is a good way of using up those bits in the jars that look past their best.

125g butter
100g dark chocolate chips or a bar
340g jar of marmalade or jam (any sort)
150g caster sugar
2 eggs
150g self-raising flour

Heat oven to 180C/160C Fan/Gas 4 and line a loose-based 20cm cake tin with baking parchment. Put the butter and chocolate in a medium saucepan and heat gently, stirring all the time, until melted.

Put 2-3 tbsp of the marmalade/jam in a small bowl and set aside. Off the heat, stir the rest of the marmalade/jam and the sugar into the buttery melted chocolate, and mix well, then break in the eggs and mix again. Finally, stir in the flour in three batches, folding lightly until combined. Scrape into the tin and smooth the top.

Bake for 45-55 mins, rotating the tin halfway through so it bakes evenly. After about 30 mins, cover loosely with foil. The cake is cooked when the centre is firm when gently touched, and a skewer inserted in the centre comes out with a very few crumbs attached, like a brownie.

Allow to cool for 10 mins, then turn out and leave to cool right-side-up on a wire rack. Heat the reserved marmalade/jam in the microwave until runny, then brush all over the cake to glaze. Leave to cool before serving.

Flour Power

February – March 2020