Marmalade-glazed chocolate loaf

Name: Marmalade-glazed chocolate loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 50 g cocoa powder; ½ tsp espresso powder; 150 g light brown soft sugar; 75 g caster sugar; ½ tsp salt; 100 g Essential Greek Style Yogurt; 75 ml olive oil; 2 large free range eggs; 180 g plain flour; 1¼ tsp baking powder; ½ tsp bicarbonate of soda; 1 orange, scrubbed, zest and 1 tbsp juice; 50 g Cooks’ Ingredients Dark Chocolate Chips; 3 tbsp Duchy Organic Fine Cut Seville Orange Marmalade

"This is a staple in my cake tin," says cookbook author Martha Collison, the youngest ever Bake Off contestant when she appeared aged 17. No wonder she loves it – this is a rich, dense chocolate cake, studded with chocolate chips and glazed in sunny orange marmalade. Follow Martha on Instagram

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Vegetarian

Serves10
CourseDessert
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins
Pluscooling

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50g cocoa powder
½ tsp espresso powder
150g light brown soft sugar
75g caster sugar
½ tsp salt
100g Essential Greek Style Yogurt
75ml olive oil
2 large free range eggs
180g plain flour
1¼ tsp baking powder
½ tsp bicarbonate of soda
1 orange, scrubbed, zest and 1 tbsp juice
50g Cooks’ Ingredients Dark Chocolate Chips
3 tbsp Duchy Organic Fine Cut Seville Orange Marmalade

Preheat the oven to 190ºC, gas mark 5 and line a 900g (21.5x11cm) loaf tin with baking parchment or a loaf tin liner.
Measure the cocoa powder into a small bowl and add the espresso powder. Pour over 125ml just-boiled water, stir well to combine, then set aside to cool slightly.
Add both the sugars, the salt, yogurt, oil and eggs in a large bowl, then mix with a balloon whisk to ensure no lumps remain. Add the chocolate mix and whisk briefly.
In a separate bowl, stir in the flour, baking powder and bicarbonate of soda until mixed. Sieve the dry ingredients into the cake batter, then use a spatula to fold it together. Add the orange zest and chocolate chips, fold briefly, then pour into the prepared tin.
Bake for 45-50 minutes, until the cake is risen and a skewer inserted comes out clean. Set aside for 10 minutes in the tin, then remove the parchment and allow to cool completely on a wire rack.
Once the cake is cool, heat the marmalade and 1 tbsp orange juice in a small saucepan for 1-2 minutes, stirring regularly. Once it starts to bubble, heat for 1 minute more, then remove from the heat and use a pastry brush to apply it on the top and sides of the cake. Leave to cool completely before slicing.