Chocolate cake in slices on platter topped with marmalade

Sticky chocolate cake

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(16 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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28th May, 2020
This was a good recipe for the half jars of jam in our fridge. I used half apricot and half raspberry. Finished product was delicious and I'd make again, but it wasn't as quick as the recipe made it sound because the jam and butter/sugar mix needed a lot of mixing to combine. When I make it again (and I probably will) I'll try warming the jam up to help it combine or just put the melted butter and sugar into the mixer with the jam and do it that way.
hannyfred's picture
19th May, 2020
Really delicious - I only used about 50g sugar because my marmalade and choc already had quite a lot of sugar in. I had no need for foil - cooked at just under 200c for 30 mins
6th Apr, 2020
So easy to make, light and fluffy and tastes delicious!
6th Apr, 2020
This was delicious and so easy to make! Will definitely do again.
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.
10th Apr, 2020
when it says to cover loosely with foil after 30 mins, does that mean only if the top is scorching due to the type of marmalade used?
Esther_Deputyfoodeditor's picture
14th Apr, 2020
Hi, Esther from the food team here! It is indeed to stop the top from scorching, if you feel yours isn't catching its completely fine to leave this step out. Thanks for your question!
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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