Chocolate and Marmalade Cake from Kate Humble's Escape to the Farm
13 Apr

Makes 1 loaf cake

Suitable for freezing.


  • 125g butter, cubed
  • 100g best quality 70% dark chocolate, broken into pieces
  • 300g marmalade (I prefer a thicker cut, but any will do)
  • 2 eggs, beaten
  • 150g self raising flour
  • pinch of fine sea salt


  1. Preheat the oven to 180C and line a 2lb loaf tin.
  2. Heat the butter over a low heat in a heavy bottomed saucepan until melted. Once melted, add the chocolate and carefully stir over the low heat until melted – don’t let it get too hot! Remove from the heat.
    Stir in the marmalade and eggs, mixing well. Then add the flour and salt and mix until completely incorporated.
  3. Pour the mixture into the prepared loaf tin and place in the preheated oven. Bake for 30 – 35 minutes or until a skewer inserted into the middle of the cake comes out clean.
  4. Remove from the tin and cool on a cooling rack before serving.

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