Marmalade Cake
Great for brunch, this easy cake tastes deliciously of marmalade, has a moist texture and a creamy chocolate filling and it is all made in one bowl. If you do not have 2 chocolate oranges on hand then use 11 oz (350g) regular chocolate with the addition of some grated orange rind. Use good quality marmalade, preferably without pectin.
(for 8)
unsalted butter, softened - 1 cup (250ml)
granulated sugar - 2 cups (500ml)
all-purpose flour - 3 cups (750ml)
baking powder - 1tbsp (15ml)
salt 1tsp (5ml)
Seville orange marmalade 1/2 cup (125ml)
grated orange rind - 1tbsp (15ml)
4 eggs
ICING
Two dark chocolate oranges - 175g
whipping cream - 1/2 cup (125ml)
Preheat oven to 350F (180C)
Combine butter, sugar, flour, baking powder, salt, marmalade, orange rind and eggs in one large bowl. Beat with an electric mixer until well combine, about 3 minutes. Place parchment paper on base of 9-inch (23cm) round cake pan. Butter sides of pan. spoon in batter.
Bake for 60 to 75 minutes in middle of oven or until cake tester comes out clean. If top become too brown, place a layer of parchment paper over top during the final 15 minutes.
Place cake pan on rack. Cool 30 minutes. Remove from pan and cool on rack.
Divide chocolate orange into sections. Place cream in pot and bring to boil. Remove from heat. Add chocolate orange sections, reserving four sections (20g) for garnish. Stir together until chocolate melts. Cool and refrigerate until it firms up. Remove from refrigerator and use a whisk to whip slightly.
Cut cake in half and spread with half of chocolate cream. Spread remaining cream on top and grate remaining chocolate over. Serve with whipped cream.
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