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
Ingredients
- 1 ¾ cups (250 g/8.8 oz) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ 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
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Preheat oven to 350F/175C. Butter a 9x5-inch loaf pan.
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In a large bowl sift together flour, baking powder, baking soda and salt. Add sugar and mix. Set aside.
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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.
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Divide batter into two and fold the melted chocolate to one of the two mixtures.
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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.
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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.
Recipe 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.
neelam says
Made this cake . It came out amazing & delicious, as I love orange flavor with chocolate.
Also made Chocolate Marble cake, by modifying this recipe. I combined your Marble cake recipe to the above recipe. It was one of the best Chocolate Marble cake I have ever had. I removed the oranges bit. Took 3 eggs instead of 2 eggs & took 1/3 cup cup milk + 1/4 cup yogurt. Mixed 2 pinches of coffee powder with the melted chocolate. Thank you so much for the best Marble Cake recipes. I mean both Marble Cakes
Shiran says
I’m so glad you like them 🙂 Thank you so much!
Neha says
Hi , I want to make a smaller cake ..can I just half the ingredients and make one …anything else I need to keep in mind while dividing the measurements
NISREEN S VASI says
This the 2nd time i am baking this cake.
Yummmmy
Swati says
I made this cake,came out very tasty.I am vegan so I replaced eggs with flax seed meal. Thank you for sharing a wonderful recipe.
Neet says
Hi can I make cupcake with this recipe and if so what is the cooking time?
Shiran says
Yes, you can bake this in a muffin pan, it will take about 15-20 minutes to bake.
Ella says
I didn’t have buttermilk or yogurt and while I usually will make my own buttermilk with milk and vinegar, I decided to use sour cream instead. Oh how yummy!!! This recipe is delicious and a real keeper! Thanks!!
CIndy says
Would this recipe work ok using a bundt pan?
Shiran says
Yes, but depending on the size of your pan, you might need to double the recipe.
paul mwangi says
Can I use margarine instead of butter.
Talia @ Pretty. Simple. Sweet. says
Hi Paul, you can substitute margarine for butter. Just keep in mind it may affect the flavor and texture of the cake a bit.
Luz says
My daughters and husband loved it , it came out perfect !!
Mary Jo says
Definitely 5 star. Very moist and also unfortunately very moorish
Bobo says
Hi, can i use cake flour instead. What is the difference if i do that?
Talia @ Pretty. Simple. Sweet. says
Hi Bobo, cake flour has a lower protein content than all-purpose, meaning that there is less gluten and produces softer baked goods. You can certainly substitute cake flour for the all-purpose flour in this recipe, just expect a softer, more delicate cake. That being said, I actually haven’t tried it myself so I can’t be 100% certain of the results 🙂