Chocolate cake in slices on platter topped with marmalade

Sticky chocolate cake

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(8 ratings)

Prep: 10 mins Cook: 45 mins - 55 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal462
  • fat20g
  • saturates12g
  • carbs66g
  • sugars50g
  • fibre2g
  • protein5g
  • salt0.6g
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  • 125g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g dark chocolate chips or a bar
  • 340g jar of marmalade
  • 150g caster sugar
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150g self-raising flour


  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Lisa Cairns's picture
Lisa Cairns
19th Mar, 2018
Love this for a quick mix cake, simple to make, tastes great! i'm going to try with jam next.
Siobhan Stabler-Griffiths's picture
Siobhan Stabler...
14th Mar, 2018
Love this recipie, very quick to make and tasted absolutely gorgeous!!! We've named it the giant Jaffa cake because of its similar flavour! Delicious!!!
blackbird17's picture
4th Mar, 2018
I won’t be making this again. Wasted a whole jar of homemade marmalade. The top burnt despite the foil tent and after 50 minutes it was still liquid in the centre. It wasn't even that easy. A messy fiddle.
14th Mar, 2019
how far ahead could I make this?
goodfoodteam's picture
14th Mar, 2019
Thanks for your question. We'd suggest making up to a day before for best results but it will keep for 2 - 3 days.
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