We turned the classic flavour combination into a rich, chocolatey dessert. Delicious on it's own, but for a more decadent pud, serve with cream or ice cream.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
377
Ingredients
For the cake
125 g unsalted butter, plus extra to grease
75 g shredless marmalade
200 g self-raising flour
50 g cocoa powder
75 g dark brown soft sugar
150 ml milk
Finely grated zest and juice 1 orange
1 tsp. vanilla extract
1 large egg
Icing sugar, to dust
For the sauce
100 g dark brown soft sugar
25 g cocoa powder
1 Tbsp. cornflour
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and thoroughly grease a 1.8 litre ovenproof dish. For the cake, in a small pan warm the butter and marmalade over low heat, whisking until melted and smooth. Pour into a jug and set aside to cool slightly.
Step 2Sift flour and cocoa into a large bowl and stir in the sugar. To the butter mixture add the milk, orange zest and juice, vanilla and egg and whisk until smooth.
Step 3Add wet ingredients to the flour bowl and whisk until just combined and smooth. Scrape mixture into the prepared dish and smooth to level.
Step 4For the sauce, mix sugar, cocoa and cornflour in a small bowl. Sprinkle evenly over the cake mixture, pour over 350ml water from a freshly boiled kettle and bake for 35min or until the sponge is risen and shiny on top. Lightly dust with icing sugar and serve immediately with cream or ice cream, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
