A classic orange cake with an elegant twist! Add flavor and style without the extra work. Moist, wintery, homey!
I woke up today feeling an urge to make this cake. I have a very tight schedule lately, especially with all the arrangements for the wedding (which is coming up soon – very soon!). But hey, I’m not complaining. I haven’t had the time to make as many desserts as I used to, so I had to make SOMETHING.
I keep telling you how much I love unique combination of flavors. Orange and chocolate is one of them! Their bittersweet taste makes them a match made in heaven. This cake is very moist with a subtle orange flavor. It reminds me of home – cozy and warm. The marble affect turns this simple dessert to a beauty.
After making the cake batter, divide it into two and add melted chocolate to one of the two mixtures.
To make the marble affect, alternately dollop the orange and chocolate mixtures into the pan – first, next to each other, then, in layers on top of each other. When done, insert a knife to the mixture (all the way down) and start swirling the batter just until you see this texture (photo below). Avoid mixing to the point where all the batter turns chocolaty.
- 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups (250 grams or 8.8 ounces) granulated sugar
- 2 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup freshly squeezed orange juice (1 orange should be enough)
- 1 tablespoon orange zest (1-2 oranges)
- ¼ cup (57 grams or 2 ounces) butter, melted and cooled
- ⅓ cup canola oil (or vegetable, safflower)
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract (optional)
- 4 ounces (113 grams) bittersweet chocolate, melted
- Preheat oven to 350F/175C. Butter a 9×5-inch loaf pan.
- In a large bowl sift together flour, baking powder, baking soda and salt. Add sugar and mix. Set aside.
- In a medium bowl, whisk the eggs with the buttermilk, orange juice and zest, melted butter, oil and vanilla and orange extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix – the less you mix, the lighter the cake will be.
- Divide batter into two and fold the melted chocolate to one of the two mixtures.
- Dollop the orange and chocolate mixtures alternately into the pan (the post includes a photo to demonstrate it) – first, next to each other, then, in layers on top of each other. When done, insert a knife to the mixture (all the way down) and start swirling the batter. Don’t mix to the point where all the batter turns chocolaty.
- Bake for about 40-45 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
-The cake can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.