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Orange Chocolate Loaf

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115g/4oz dark (bittersweet) chocolate 3 eggs
175g/6oz/scant 1 cup unrefined caster (superfine) sugar
175ml/6fl oz/ cup sour cream
200g/7oz/1 cups self-raising (self-rising) flour

For the filling and topping

200g/7oz/⅔ cup bitter orange marmalade
115g/4oz dark (bittersweet) chocolate
60ml/4 tbsp sour cream
Shredded orange rind, to decorate


Serves: 8


1. Preheat the oven to 190°C/375°F/Gas 5. Grease a 900g/2lb loaf tin (pan) lightly, then line the base with a piece of baking parchment.

2. Break the chocolate into pieces and place them in a heatproof bowl. Stand this over a pan of hot, not boiling, water and stir until melted.

3. Combine the eggs and sugar in a separate bowl. Using a hand-held electric mixer, beat the mixture until it is thick and creamy, then stir in the sour cream and melted chocolate. Fold in the flour evenly using a metal spoon.

4. Pour the mixture into the prepared tin and bake for about 1 hour, or until well risen and firm to the touch. Cool for a few minutes in the tin, then turn out on to a wire rack and let the loaf cool completely.

5. Make the filling. Spoon two-thirds of the marmalade into a small pan and melt over a low heat. Break the chocolate into pieces. Melt the chocolate in a heatproof bowl placed over hot water. Stir the chocolate into the marmalade with the sour cream.

6. Slice the cake across into three layers and sandwich back together with about half the marmalade filling. Spread the rest over the top of the cake and leave to set. Spoon the remaining marmalade over the cake and scatter with shredded orange rind, to decorate.

COOK'S TIP:- A fantastic variety of different types of organic marmalades is available, including farmhouse and hand-made regional varieties.

Energy 474Kcal/1998kj; Protein 7.5g; Carbohydrate 78.5g of which sugars 59.7g; Fat 16.7g of which saturates 9.3g; Cholesterol 105mg; Calcium 155mg; Fibre 1.6g; Sodium 153mg

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