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Chocolate cake in slices on platter topped with marmalade

Sticky chocolate cake

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A star rating of 4.3 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

Bake this super easy chocolate cake with just a handful of storecupboard ingredients. Use marmalade (or jam if you prefer) to keep it moist and fruity

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal462
fat20g
saturates12g
carbs66g
sugars50g
fibre2g
protein5g
salt0.6g
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Ingredients

  • 125g butter
  • 100g dark chocolate chips or a bar
  • 340g jar of marmalade
  • 150g caster sugar
  • 2 eggs
  • 150g self-raising flour

Method

  • STEP 1

    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.

  • STEP 2

    Put 2-3 tbsp of the marmalade in a small bowl and set aside. Off the heat, stir the rest of the marmalade 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.

  • STEP 3

    Bake for 45-55 mins, rotating the tin halfway through so it bakes evenly. Keep an eye on it in the later stages as (depending on your marmalade) there may be a tendency for the top to scorch. After about 30 mins, cover loosely with foil. If it starts to get a little dark, tent loosely with a sheet of foil.

  • STEP 4

    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.

  • STEP 5

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

RECIPE TIPS
USE A CHOCOLATE BAR

Chocolate chips have the virtue of melting quickly, but you can use any dark chocolate of your choice. If using a bar, it saves mess to break it up while still wrapped, by smashing down a few times on your work surface, then simply tip the rubble into the saucepan.

JAM INSTEAD OF MARMALADE

You don’t have to use marmalade – in fact, this recipe works well with any jam, or even a mixture of jams (from the ends of jars, for instance). A clever way to deepen the mystery still further.

Goes well with

Recipe from Good Food magazine, March 2018

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Overall rating

A star rating of 4.3 out of 5.19 ratings
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