Chocolate Marmalade Ginger Cake

April 3, 2014

I love baking new things and often find myself day dreaming about the next new combination of ingredients I can play with. Don't worry, I'm not deluded, I know that almost everything has been thought of and can be found with a quick google search. But still, there is something rewarding about putting together ingredients and discovering that they work beautifully together.

As a result, there are only a handful of recipes that I keep coming back to. This recipe is one of those few. I've made it dozens of times and love it's simplicity and seriously delicious results. It yields quite a dense cake with a consistency similar to a brownie. The marmalade only adds a subtle orange flavour, so if you're not a huge fan of the orange and chocolate combination, I'd still encourage you to try it!

If you want to leave the ginger out, you totally could and if you want to read about how this recipe got me in trouble, click here.

(Adapted from Nigella Lawson's 'How to be a Domestic Goddess')

Ingredients //

2 eggs
1/2 cup butter
100g dark chocolate
300g marmalade
150g caster sugar
150g self-raising flour
1 Tbsp ground ginger 
Extra chocolate for drizzling & whipped cream to serve

Method // 

Preheat the oven to 180C 

Place the butter in a large-ish saucepan over a low heat. Add the chocolate as the butter melts. Keep stirring it so that the chocolate doesn't burn - it's temperamental stuff! 

Once it has completely melted turn off the heat and add the marmalade, sugar and eggs. Make sure you add them in that order! You want the mixture to have cooled down enough so that it doesn't cook the eggs. There is nothing worse than ending up with chocolate coated scrambled eggs!

Sift the flour and the ginger together into the pot. Using a wooden spoon, give it a good mix until it's thoroughly combined. It won't be completely smooth because of the little bits of orange rind, but make sure that it's pretty consistent.

Line a cake tin and pour in the mixture. Leave a little in the pot so you can eat it with a spoon later - you know you want to.

Bake for about 45-50 minutes and a skewer comes out clean. If you find that the edges are getting a little crispy before the middle is done just turn the heat down to about 150C and let it cook slower for longer.


  1. Chocolate & marmalade sounds like a great pair! Ginger though? Hmm, going to give it a try cos I bet you anything it'll make it taste even better!!

    1. One of my most favourite chocolate is the Lindt chocolate, orange & ginger block - SO good. You gotta try it! The hint of ginger just sits in there perfectly :)

  2. choc & marmalade = one of my fav combinations!!

  3. Oh my, this cake's ingredients are a wonderful combination of flavours. I would like to substitute a wheat-free flour...serving it with whipped cream is glorious.

    1. Let me know how you go if you make it with wheat-free flour although I suspect it would be equally as delicious!

  4. O MY GOD, that looks (and sounds) delish!

  5. gorgeous recipe Alanna! Your fig pecan tart was heavenly so I can't wait to try this one :-)

    1. Thanks Sara! I hope you love this one as much as I do!