Cakes/ Chocolate/ Dessert

Chocolate Orange Marble Cake

November 18, 2013

 Chocolate Orange Marble Cake

My new favorite flavors combination is orange and chocolate. Their bittersweet taste makes them a match made in heaven. This cake is super quick to make, stays moist for days and reminds me of home, cozy and warm. The marble affect turns this simple cake to a beauty.

Chocolate Orange Marble Cake
Yields: one loaf
 
Ingredients
  • 1¾ cups (250 g/8.8 oz) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups (250 gr/8.8 oz) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup buttermilk or yogurt
  • ½ cup freshly squeezed orange juice
  • 1 tablespoon orange zest (from oranges)
  • ¼ cup (55 g/2 oz) butter, melted and cooled
  • ⅓ cup canola oil (or vegetable, safflower)
  • 1 teaspoon vanilla extract
  • 4 oz/113 g bittersweet chocolate, melted
Instructions
  1. Preheat oven to 350F/175C. Butter a 9x5-inch loaf pan.
  2. In a large bowl sift together flour, baking powder, baking soda and salt. Add sugar and mix. Set aside.
  3. In a medium bowl, whisk the eggs with the buttermilk, orange juice and zest, melted butter, oil and vanilla. 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.
  4. Divide batter into two and fold the melted chocolate to one of the two mixtures.
  5. Dollop the orange and chocolate mixtures alternately into the pan (the post includes a photo to demonstrate it) - first, next to each other (like chess board), 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 gently, just don’t mix to the point where all the batter turns chocolaty.
  6. Bake for about 45-55 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.
Notes
-Store the cake at room temperature in an airtight container for up to 3 days.
-The cake can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.

 

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