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Chocolate Cake with Kumquat Marmalade Frosting

Servings 1 (8-inch) cake



  • 365 grams about 1 3/4 cups kumquat's all-purpose flour
  • 1/2 cup unsweetened dark cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 large eggs
  • 1 1/2 cups sugar
  • 1 cup milk
  • 1 cup plus 2 tablespoon butter
  • 2 teaspoons vanilla


  • 1 cup butter
  • 1/2 cup kumquat marmalade or other prepared citrus marmalade
  • 2 1/2 cups powdered sugar
  • 2 teaspoons heavy cream


  • Preheat oven to 350°. Line the bottoms of two 8-inch cake pans with parchment rounds.
  • Combine flour, cocoa, baking powder and salt in a medium bowl.
  • Beat eggs and sugar in a mixer on high speed until thick and pale, about 5 minutes. Beat in flour mixture. Bring milk and butter to a boil in a medium saucepan. Quickly, but carefully, add milk mixture to flour mixture and beat until smooth; stir in vanilla. Divide mixture evenly among prepared cake pans. Bake 30 minutes, or until pick inserted in center comes out clean. Cool completely on wire racks.
  • For Frosting, combine butter, marmalade, powdered sugar, and cream in a medium bowl. Beat until well combined. Frost top of one layer of cake, stack another layer and frost top. Frost top and sides of cake with a thin layer of frosting. Chill cake and frosting for 4 hours or overnight. Give remaining frosting a good stir, and use all to frost cake.