Chocolate Marmalade Layer Cake
This chocolate layer cake is sandwiched with marmalade, which gives the sponge a bitter orange edge that plain buttercream never would. The batter follows the 6-6-6-3 method, equal weights of flour, butter and sugar to three eggs, so it is easy to remember and scale. Cocoa and baking powder are sifted in with the flour for an even crumb. It needs no frosting, only a light dusting of sugar.
Instructions
Heat the oven to 170°C fan/convection. Grease two round cake tins and line the bases with baking paper.
Sift the flour, cocoa powder and baking powder together into a large bowl so the cocoa has no lumps.
Beat the butter and sugar together until the mixture looks pale and fluffy. Beat in the eggs until the batter is smooth and well combined.
Add the flour mixture and stir just until no dry streaks remain, so the sponge stays tender. Divide the batter evenly between the two tins.
Bake for 20 minutes. The cakes are done when a skewer pushed into the center comes out clean.
Let the cakes cool in their tins for 10 minutes, then turn them out onto a cooling rack and leave until completely cold.
Spread one layer with a generous, even coat of marmalade and set the second cake on top. Dust the top with a little powdered sugar if you like.
Make it personal.
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