Chocolate Orange Marmalade Cake (gluten-free)
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.
Servings: 12
Calories: 329kcal
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.
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.
Nutrition
Calories: 329kcal | Carbohydrates: 42g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 181mg | Potassium: 184mg | Fiber: 4g | Sugar: 26g | Vitamin A: 111IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 3mg