Chocolate and Marmalade Cake
I made this chocolate and marmalade cake for the family. My uncle is over from abroad and when I saw him last week, he expressed a fondness for chocolate cake. This chocolate and marmalade cake combines that richness and velvety flavour of chocolate with that lush naughty scrummy taste of marmalade. This cake is moist and should delight everyone for afters.
Cuisine: Vegan, Vegetarian,
- 125g coconut oil
- 125g dark chocolate (at least 70% cocoa solids)
- 200g fine-cut marmalade
- 50g apple sauce
- 75g unrefined raw cane sugar
- 25ml rapeseed oil
- zest of 1 orange
- 150g gluten free plain flour
- 1tsb gluten free baking powder
- 1tsb bicarbonate of soda
- For the icing
- 30g cocoa powder
- 30g icing sugar
- 100ml vegan cream – I use Oatly cream
- Preheat the oven to gas mark 180g Celsius.
- Line a 9-inch cake round tin with butter and place baking paper in the bottom.
- Place boiling water into a saucepan. Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Do not allow the base of the bowl touch the water.
- In a mixer, place the marmalade, applesauce, and sugar and whizz until the sugar dissolves.
- Add the oil and zest of the orange and continue mixing until well integrated.
- Sieve the flour, baking powder and soda into the marmalade mixture.
- Fold in the chocolate mixture into the marmalade mixture until combined. Pour the mixture into the tin and bake in the oven for about 35 minutes covered with aluminum foil. Continue to cook for a further 20 minutes uncovered or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool for about 15 minutes, and then gently remove from the tin to a wire rack to cool entirely.
- When the cake has cooled, transfer the cake to a serving plate.
- Sieve icing sugar and cocoa into a heatproof bowl. Add the cream and combine. Place the bowl over a saucepan of simmering water. Ensure the base of the bowl does not touch the water. The icing is ready once the lumps melt.
- Top tip – as an alternative to heating the cream, you can sieve the icing sugar and cocoa into the cream. This way the lumps are unlikely to form.
- Pour the cream over the topping. Smooth the icing over the cake using a palette knife and permit to tumble the sides of the cake. Set aside the cake in the fridge for about an hour.
- Serve the cake.