Chocolate Cake With Orange Marmalade And Chocolate

Name: Chocolate Cake With Orange Marmalade And Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1-1/4 cup Boiling Water; 4 ounces, weight Unsweetened Chocolate, Chopped; 1/2 cups Dutch Processed Cocoa Powder; 1-1/4 cup Unsalted Butter, Softened; 1-1/2 cup Packed Light Brown Sugar; 3 whole Large Eggs; 1/2 cups Sour Cream, Room Temperature; 1 teaspoon Vanilla Extract; 1/3 cups Orange Marmalade; FOR THE CHOCOLATE GLAZE:; 4 ounces, weight High Quality Dark Chocolate; 1/3 cups Unsalted Butter, Cut Into Small Cubes; 2 teaspoons Corn Syrup; FOR THE TOPPING:; 2 Tablespoons Chopped Orange Peel

Servings: persons

FOR THE CAKE:
1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1-1/4 cup Boiling Water
4 ounces, weight Unsweetened Chocolate, Chopped
1/2 cups Dutch Processed Cocoa Powder
1-1/4 cup Unsalted Butter, Softened
1-1/2 cup Packed Light Brown Sugar
3 whole Large Eggs
1/2 cups Sour Cream, Room Temperature
1 teaspoon Vanilla Extract
1/3 cups Orange Marmalade
FOR THE CHOCOLATE GLAZE:
4 ounces, weight High Quality Dark Chocolate
1/3 cups Unsalted Butter, Cut Into Small Cubes
2 teaspoons Corn Syrup
FOR THE TOPPING:
2 Tablespoons Chopped Orange Peel

1
Preheat oven to 350 F. Grease two 9-inch round cake pans, and line the bottoms with parchment paper.
2
In a large bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
3
In another bowl, whisk together the boiling water, chocolate and cocoa powder until smooth. Set aside.
4
Beat butter and sugar on medium speed in the bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla extract.
5
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
6
Divide the batter evenly into the two prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
7
Place the cakes (in the pans) on a wire rack to cool some. Then, while still warm, invert the cakes onto a greased rack.
8
When the cakes are still warm, smear the marmalade on top of one cake layer. Place the other cake layer on top, gently press down a little bit. Transfer the cake (on a wire rack) over to a sheet pan that you've lined with waxed paper.
9
To prepare the chocolate glaze, place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.
10
Pour the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides to completely coat the cake. Patch any bare spots with the spatula and the icing that has dripped.
11
Cool until the glaze is barely set, then transfer the cake to a serving plate and refrigerate until the glaze is completely set, at least 1 hour.
12
Cover and refrigerate the cake. Sprinkle the chopped orange peels on top of the cake and leave out in room temperature for at least an hour prior to serving.

1241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Chocolate Cake With Orange Marmalade And Chocolate Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake With Orange Marmalade And Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions