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This fudgy Chocolate Orange Marmalade Cake is gloriously rich and chocolatey with an unmistakable tangy orange kick. It is made here with an easy gluten-free flour blend (although you can sub with an all purpose flour). Either way the cake has a gorgeously moist texture with an indulgent chocolate orange flavour. Perfect for any time of day and every occasion.
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If you need an easy chocolate cake fix and you are a huge fan of the chocolate orange combo then this irresistible cake will be totally up your street. It's a bit more sophisticated a flavour than Terry's Chocolate Orange as we use dark chocolate here but it definitely gives off the same vibes. It's perfect for both an afternoon tea option or a great dessert if you've got guests coming over, especially since this cake is well suited to making ahead.
Join me as I take you all through the steps to make this cake flawlessly every time. There are tips on the type of chocolate to use, what kind of gluten-free flour blend works best and how long the cake takes in the oven. It's also a moist cake so I'll guide you on how you know when the cake is ready (hint - you won't want to achieve a dry cocktail stick).
There are no special techniques involved in making this cake - all you need is a 23cm cake tin but I'll let you know what to do if you only have a smaller tin or a loaf tin. And there is a bonus recipe you can visit if you want to make the Caramelised Candied Orange Slices for the top of the cake - you'll be surprised how easy they are to make and how delicious they are too!
So let's get stuck in!
Watch This Video to see How to Make the Recipe
Why You'll Love This Chocolate Marmalade Cake Recipe
- Gloriously fudgy texture.
- Intense rich chocolate flavour tempered with a sweet orange tang.
- So easy to make - in just one bowl with a wooden spoon if you like.
- You can make it gluten-free (as per the original recipe) or not.
- Great dessert option too - in particular if you pair it with a scoop of crème fraiche or ice cream.
Ingredients and Notes
Homemade Flour Blend
This recipe uses my Homemade Gluten-Free All Purpose Flour which works really well for most gluten-free baking recipes (not bread though - that's a totally different ball game). This flour blend is a mix of 4 different flours:
- Sweet rice flour (glutinous rice flour).
- Sorghum flour.
- Oat flour.
- Tapioca flour (tapioca starch).
There are plenty of flour substitution tips if you can't have the oat flour or can't find sweet rice flour or sorghum flour if you go to the original post for this flour mix.
This is the best gluten-free flour for cakes as the flour ratio has been carefully tested to ensure the mix between wholegrain flours and starchy flours is balanced. This also means we don't need to use xanthan gum as the blend is strong enough and produces a soft and tender sponge which can hold together without needing any extra binders.
The rest of the ingredients
Dark chocolate. This recipe was tested with both 70% cocoa solids dark chocolate and 54% cocoa solids. I preferred the 54% as the flavour was a little more mellow which I preferred with the orange. However, you can use 70% for more intense chocolate flavour.
Yoghurt. This recipe was made with a full fat Greek Style Yoghurt. The yoghurt adds moisture, tenderness, and a subtle tangy flavour while contributing to the overall richness of the batter.
Light soft brown sugar. Using brown sugar adds a gentle molasses flavour and moisture to the batter, enhancing the depth of taste and providing a subtle caramel undertone, contributing to a more flavourful and moist cake.
Olive oil. This is my preferred oil in cakes rather than vegetable oil or coconut oil. But to avoid a strong flavour use a flavourless mild and light olive oil.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell).
Marmalade. Adding marmalade in this cake adds a unique citrusy flavour and a hint of bitterness, which can complement the sweetness of the cake. You can use shop bought or homemade and you can choose with or without peel. Although if you use Seville Orange Marmalade it will give an even more pronounced bitter tangy flavour.
Orange. The marmalade needed a bit of a freshy fruity kick so we add orange zest in the cake too for ultra flavour. Choose organic oranges which are unwaxed.
Cocoa powder. Choose a high quality organic brand if possible. This recipe was tested with Dutch-processed cocoa powder (which is the more common type in the UK) which means it has been treated with an alkalizing agent to neutralize its acidity, resulting in a smoother, milder flavour.
Bicarbonate of soda. Also known as baking soda, this is a white crystalline powder that is commonly used as a leavening agent in baking.
Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using a pinch of salt in your baked goods lifts and sharpens all the other flavours.
Variations and Substitutions
Flour. You can substitute the homemade gluten-free flour recommendation for 50% of a gluten-free flour of your choice and 50% ground almonds to give a similar texture and structure. Or if you don't need the cake to be gluten-free you can swap the whole amount of flour for a wheat based all-purpose flour.
Olive oil. You can substitute olive oil with other neutral oils like vegetable oil or canola oil.
Brown sugar. You can use a regular white granulated or caster sugar if you like.
Nutty option. You can add chopped nuts like walnuts, pecans or hazelnuts to the cake batter before baking for additional flavour and interesting texture.
Alternative glazing. In addition to the marmalade glaze, you could add a creamy chocolate ganache to make it truly luxurious. Or you could decorate with a simple icing sugar and orange juice glaze.
How to Make a Chocolate Orange Marmalade Cake
For full recipe instructions go to the recipe card at the end of this post.
- Preheat the oven to 160°C / 140°C fan assisted / gas mark 3 / 320°F and line and grease a 23cm cake tin.
- Melt chocolate pieces in a pan over simmering water (or in the microwave) then set aside.
- In a large bowl, mix yoghurt, brown sugar, olive oil, eggs, marmalade, and orange zest with a handheld electric mixer (or in the bowl of a stand mixer) until smooth.
- Stir in melted chocolate.
- In a separate bowl, sift together flour, bicarbonate of soda, and salt. Add to the wet chocolate mixture and beat until just combined.
- Pour into the prepared tin and bake for 60 minutes.
- Turn out onto a cooling rack.
- Melt 2 tablespoons of marmalade and brush over the cake.
- Cool completely on a wire rack before serving.
- You can decorate with Caramelised Candied Orange Slices.
Expert Tips
- Make sure all the ingredients are at room temperature otherwise the chocolate will seize when it is added in.
- The best ways to melt the chocolate is to chop it into small, uniform pieces and then either melt it gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently to ensure smooth consistency.
- Always sift cocoa powder before adding to the flour mixture as it has a tendency to clump and you want a lovely smooth batter.
- Keep a close eye on the cake as it bakes. Since oven temperatures can vary, start checking for doneness a few minutes before the recommended time to avoid overcooking. A wooden stick inserted into the centre should come out with a few moist crumbs, indicating the cake is done. If the stick is dry then it is overbaked.
- When brushing the melted marmalade over the cake for glazing, do it gently and evenly to create a shiny finish. Ensure the cake has cooled sufficiently, so the glaze sets well.
- If you are making the Candied Orange Slices for the decoration then you can switch out the marmalade glaze and instead use the leftover orange syrup from making that recipe.
FAQs
You can use any type of orange marmalade. Sweet orange marmalade (which is my preference) will contribute more sweetness. A bitter marmalade like Seville Orange Marmalade can add a more tangy and complex flavour. Always choose a high-quality marmalade though for the best results in terms of taste and texture.
I tested this Chocolate Orange Cake recipe with both 70% and 54% dark chocolate and both were lovely. The 70% will give it a richer less sweet flavour. Personally I enjoyed the 54% version for the mellower chocolate flavour.
Yes, If you don't have a 23cm round cake tin then you can actually bake this cake in a smaller 20cm round x 10cm high (8 round x 4 inch high) tin or even a 2 lb loaf tin but the cake will be deeper and can take up to 80 minutes to bake.
Yes, you can make a Dairy-Free Chocolate Marmalade Cake if you swap out the Greek style yoghurt for a natural coconut yoghurt. Also, make sure to choose a dairy-free dark chocolate.
Dare I say it but this cake is even better the following day after baking. It keeps incredibly well for up to 5 days when you follow the storage instructions below.
You can store this cake in an airtight container (but preferably tin rather than plastic as it plastic will keep the cake too warm. Then store the cake in a cool dark place. It also stores very well in the fridge for up to a week but allow it to come to room temperature before serving.
Absolutely. You can freeze the cake successfully by double wrapping it. First wrap it tightly in plastic wrap then aluminium foil. Then either place in a resealable freezer bag or airtight container. Don't forget to label including the date. To enjoy, thaw in the refrigerator overnight, allowing it to come to room temperature before serving.
Serving suggestions
If you are serving this for afternoon tea then this decadent cake is delicious just as it is. However, for really special occasions then this cake makes a marvellous and well-received dessert. Particularly if you serve it with either a scoop of creme fraiche or vanilla ice cream.
More recipes you'll love!
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Chocolate Orange Marmalade Cake (gluten-free)
Ingredients
- 180 g dark chocolate
- 300 g greek yoghurt
- 175 g light soft brown sugar
- 100 ml olive oil
- 3 eggs - medium
- 120 g orange marmalade + 2 tablespoons for glazing
- 1 orange - zested
- 200 g gluten-free flour - you can use plain regular flour
- 3 tablespoons cocoa powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- To decorate: Caramelised Candied Orange Slices*
Instructions
- Pre-heat the oven to 160°C / 140°C fan assisted / gas mark 3 / 320°F.
- Line a 23cm cake tin with baking parchment paper and lightly grease.
- Melt the chocolate, either in a small bowl set over a pan of simmering water or in the microwave. Set aside to cool.
- Place the yoghurt, brown sugar, olive oil, eggs, marmalade and orange zest in a large bowl and beat until smooth using a handheld electric mixer.
- Pour the melted chocolate in and stir thoroughly into the rest of the ingredients.
- Sift together the flour, cocoa powder, bicarbonate of soda and salt in a separate bowl then add into the mixture and beat until just combined.
- Pour into the prepared cake tin. Place in the oven and bake for about 60 minutes.
- Remove from the oven and turn out onto a cooling rack.
- Melt the extra 2 tablespoons of marmalade in a small saucepan until runny then brush over the top of the cake to glaze.
- Leave to cool completely before serving.
- Decorate with Caramelised Candied Orange Slices if you like.
Video
Notes
Ingredients
Chocolate. You can use any type of dark chocolate in this recipe. Both 70% and 54% work very well.Marmalade. You can use any type of orange marmalade. Sweet orange marmalade (which is my preference) will contribute more sweetness. A bitter marmalade like Seville Orange Marmalade can add a more tangy and complex flavour.
Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Flour. This cake has been tested with my Homemade Gluten-Free Flour Blend. However, you can swap the flour for plain all purpose flour if you do not need it to be gluten-free.
How to Make it Dairy-Free
Swap out the Greek yoghurt for a natural coconut yoghurt. Also, make sure to choose a dairy-free dark chocolate.Important tips
I have included even more in depth tips and troubleshooting in the full post above.- Make sure all the ingredients are at room temperature otherwise the chocolate will seize when it is added in.
- Keep a close eye on the cake as it bakes. Since oven temperatures can vary, start checking for doneness a few minutes before the recommended time to avoid overcooking. A wooden stick inserted into the centre should come out with a few moist crumbs, indicating the cake is done. If the stick is dry then it is overbaked.
- If you are making the Candied Orange Slices for the decoration then you can switch out the marmalade glaze and instead use the leftover orange syrup from making that recipe.
gm says
Made this without the candied orange slices, and it was still a stunning cake. The marmalade glaze is the perfect topping. I used a (not sweet at all) Seville orange marmalade in the cake & as glaze, and added a dollop of clotted cream when serving.
Not even a cake crumb was left over.
Thank you for the recipe.
Georgina Hartley says
You are most welcome - I'm so happy you enjoyed the cake!
Kathryn Chopee says
Hello Georgina
This recipe looks amazing!! I love the chocolate and orange combination. However I have searched high and low- even downloaded the booklet on GF flours- and can not find a recipe for your flour combo. I'm sure it's there- I'm just not seeing it.
Also.... love that you have provided the option to use American measurements. Would love to see that done for the Soda Bread which I make regularly.
Anyways, if you could guide me to the recipe for the flour combo you used I would be so thankful!!
Thanks so much for your inspiring website!!!
Georgina Hartley says
Click here for the link to the flour blend.. I hope you enjoy the recipe!! I'm adding in the US measurements to older recipes all the time. I'll sort out the soda bread for you.