This beautifully moist chocolate cake is a wonderful partner to Jane and Paul’s Orange and Chilli marmalade which beautifully balances the sweetness and gives you a jaffa hit with a twist.
1¾ cup flour
2 cups sugar
¾ cup cocoa
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
3 eggs
1 cup Greek yoghurt
½ cup oil
1 tsp vanilla extract
1 cup strong coffee
Approx. 1 cup mascarpone
1 jar of the Cambridge Picklery’s Orange & Chilli Marmalade
Place all the dry ingredients into a bowl and mix well. Add the eggs, yoghurt, oil and vanilla and mix with an electric beater on medium for 2 minutes until smooth. Finally stir in the hot coffee.
Pour the batter into a greased 21cm round cake tin and bake at 165°C for approximately 1 hour or until a skewer inserted comes out clean.
Note: The batter will be very thin which causes problems if you are using a spring form tin. If you don’t have a cake tin with a solid base you will need to line the outside of the tin with a couple of layers of tin foil to stop the batter from oozing out. As insurance I would also put the cake tin on an oven tray just in case.
Once cooled top with mascarpone and then a jar of The Cambridge Picklery’s Orange & Chilli Marmalade which is a gorgeous take on marmalade with a spicy hit. We’re told it’s equally delicious with chicken and fish.
