My take on Marie Anoinette. The cake part, not the choppy head part.

So I promised I'd post the new cake recipe if you left enough comments at From Stage Dives to Station Wagons. You did your part, so I guess I have to keep up my end of the deal.
This recipe is lifted from Nigella Lawson's How To Be A Domestic Goddess. If you don't already have it, I'd heartily recommend it. It makes a single layered dense almost brownie-like cake. She calls for marmalade in her recipe, but I've made it with both apricot and raspberry jam, and they both rock.

Nigella Lawson's Pantry-Shelf Chocolate-Orange Cake
1/2 cup butter
4 oz bittersweet chocolate (I probably use closer to 6 oz, but that's just how I roll)
1 1/3 cup good quality marmalade (I subbed Trader Joe's Organic Reduced Sugar Apricot Jam the first time, and TJ's Organic Reduced Sugar Raspberry Jam the second, both with excellent results, so feel free to experiment)
1/2 cup bakers sugar
2 eggs
1 cup self rising cake flour (yeah, I'll tell you how to whip that up)

Preheat your oven to 350. Butter and flour an 8 inch springform pan.
Over medium heat, melt your butter in a medium saucepan. When the butter is melted, lower your heat and add your chocolate. Melt until smooth and combined completely. Add the sugar, jam and eggs then beat in the flour. Pour into your prepared cake pan.

Bake for 50 minutes, or until the pick comes out clean. Let cool for 10 minutes before removing from the pan.

You can top it with a dusting of powdered sugar, or slap on some barely sweetened whipped cream, or just eat it. Your choice.

Self Rising Flour (so you don't have to try to buy it)
1 cup cake flour
1 1/2 tsp baking powder
1/2 tsp salt

So what are you waiting for? Go eat some cake already!