Bread and Better
Saturday, 20 August 2016
Double Chocolate and Marmalade Loaf Cake
Bake off starts next week, and watching it always makes me so inspired to try lots of new and exciting cake recipes. I have been using marmalade a lot in my bakes recently, partly because my mum has a huge collection of homemade jars in the cupboard under her stairs, and partly because I think the slight bitterness pairs particularly well with chocolate (and everyone knows I can't have a pudding without chocolate in it). This cake is very moist and dense, so it works really well slightly warmed as a dessert, just serve a nice hearty wedge with some ice cream or vanilla custard.
Makes 1 medium loaf cake. Serves about 6.
For the cake:
120g self raising flour
1 teaspoon baking powder
120g caster sugar
120g butter, softened
2 large eggs
100g white chocolate chips
100g milk chocolate chunks
4 tablespoons marmalade
For the topping:
1 tablespoon marmalade
1 tablespoon boiling water
30g milk chocolate, melted
30g white chocolate, melted
Line a 1lb loaf tin with baking paper, or a loaf tin liner.
Pre-heat the oven to 160 degrees C.
Beat the butter, sugar, flour, baking powder and eggs in a free standing mixer (or using a hand-held electric whisk), using the paddle attachment, until well combined.
Fold the chocolate and marmalade into the batter and pour it into the prepared tin.
Bake the cake for around 40 minutes, or until the top is a deep golden brown and a knife comes out clean when inserted into the centre.
Make the marmalade glaze by mixing the marmalade and boiling water in a heat proof bowl.
As soon as the cake comes out of the oven, brush over the glaze, making sure to use it all.
Leave the cake to cool in the tin.
When the cake is cool, remove it from the tin and drizzle over the melted white and milk chocolate.
Leave the chocolate to set a little before serving, making sure you cut big greedy wedges.