Perfect for Christmas, celebrations or when you simply want something unforgettable.

A rich, indulgent bake combining Guinness, dark chocolate and our Boddington’s Chocolate Orange Marmalade, this loaf cake delivers incredible moisture and a warm citrus depth. Finished with a silky cream cheese icing and homemade chocolate curls, it’s a true show-stopper.

This recipe uses simple pantry ingredients and standard baking equipment, and even if you don’t have a cake scraper, you can still create beautiful chocolate curls using everyday utensils. If, by some miracle, the cake isn’t devoured immediately, the icing will keep for 5–7 days in an airtight container in the fridge.

Ingredients

For the cake:

• • 240ml Guinness
  • 115g unsalted butter
  • 50g cocoa powder
    
  • 150g golden caster sugar
  • 150g Boddington’s Chocolate Orange Marmalade
  • 2 large eggs
  • 120g sour cream
  • Zest of 1 orange
  • 1 tsp vanilla
  • 1 tbsp orange extract
    
  • 160g plain flour
    
  • 1/2 tsp baking powder
    
  • 1 1/2 tsp bicarbonate of soda
    
  • 60g ground almonds

For the drizzle:

• • 77g Boddington’s Chocolate Orange Marmalade

For the icing:

• • 250g full-fat cream cheese
    
  • 150ml double cream
    
  • 150g icing sugar, sifted

For the chocolate curls:

• • 60g dark cooking chocolate
    

Equipment

• • • • Saucepan
        
      • Measuring jug
        
      • Scales
        
      • 0.5tsp and 1 tsp measurements
        
      • Spatula
        
      • 2 x mixing bowls
        
      • 1 large, 1 small
        
      • Sieve
        
      • Electric whisk
        
      • Metal scraper
        
      • Zester
        
      • Hand whisk
        
      • Palette knife (or a spoon)
        
      • Baking tray
        
      • Loaf tin (large)
      • Baking paper
        
      • Metal spoon

Method

For the cake:

1. Pre-heat oven to 175°C fan.
2. Over a medium heat, melt 115g butter in a pan with 240ml Guinness.
3. When melted, remove from heat and immediately whisk in 50g sifted cocoa powder.
4. Add 150g Boddington’s Chocolate Orange Marmalade and stir to combine.
5. Whisk in 150g golden caster sugar, 120g sour cream, 2 eggs, 1 tsp vanilla extract, 1 tbsp orange extract, and orange zest.
6. Sift 160g plain flour, 0.5 tsp baking powder, and 1.5 tsp bicarbonate of soda into the pan and whisk until combined and no pockets of flour remain.
7. Add 60g ground almonds and whisk to combine.
8. Pour into a loaf tin lined with baking paper. Bake for 45 minutes, or until a toothpick/skewer comes out clean.
9. Place the cake on a cooling rack and poke lots of holes into the top using your toothpick or cake skewer.
10. Heat 77g marmalade in a small jug until runny and pour over the cake while still warm. Allow to cool before icing.

• • Note: We used the microwave in 10-second bursts to achieve a runny marmalade.

For the icing:

1. Using an electric whisk, whisk 150ml double cream in a small bowl until soft peaks.
   
2. In a separate bowl, beat 250g cream cheese until smooth. Then whisk in 150g sifted icing sugar, one tablespoon at a time, until fully incorporated.
3. Add the whipped double cream to the cream cheese mixture, one tablespoon at a time, stirring with a spoon to combine.
4. Dollop the icing on top of the cake and spread with a palette knife or spoon.

For the chocolate Curls:

1. Melt dark chocolate and spread it over the back of a baking tray (or similar). Choose a tray that fits in the freezer to speed up the process.
2. Allow the chocolate to become matte (no longer shiny). Using a metal cake scraper, press into the chocolate, pushing away from your body. The angle creates different-sized curls.

No cake scraper? No problem.
You can use:

• • •  a metal spatula or palette knife
    • a clean metal ruler
    • a flat butter knife
    • a dough scraper
    • even the back of a large metal spoon for rustic curls

Note: If curls aren’t forming, place the tray in the freezer for a few seconds and try again.

Store the cake in the fridge until serving, then cut yourself a generous slice and enjoy.

A big thank you to Lemon Pip Bakery for working with us on this creation.

 Looking for more ideas? Browse all our preserves recipes.