Step by step instructions for making a beautiful Chocolate Orange Marble Cake that tastes amazing.
Hang on a minute – I said Chocolate Orange Marble Cake…and some of the glaze is pink? The reason is blood oranges. Their red pigment is anthocyanin, an antioxidant.
I adore the incredible colour of blood oranges as well as their fabulous full on orange flavour and fragrance. This makes my Chocolate Orange Marble Cake smell extra delicious while it is baking, as well as giving a more intense orange flavour. Blood oranges have a limited season, and it depends on where you are when they are available. Here in the UK, we get them from Europe as early as November and the season continues on until about the end of March. Of course, you can use ordinary oranges if blood oranges are not available. The recipe will still taste delicious!
Instructions for Chocolate Orange Marble Cake
Making a marble cake can be tricky, but it’s easy if you follow my tips. (There’s a printable recipe further down the post.)
Alternate spoonfuls of the batter in the pan. Start with three spoonfuls in the bottom, two of the plain batter with the chocolate batter in the middle. Then put a spoonful of plain batter on top of each of the spoonfuls of chocolate and vice versa. Repeat until all the batter is gone.
Holding a plain table knife with the back of the knife facing you and the sharper edge pointing away from you (the blade is sideways), run it through the batter, working from left to right in a fairly small up and down ‘wave’ fashion. You can also use a skewer to do this. Only move through the cake once; if you swirl the batter too much the pattern will disappear. Carefully smooth the top of the cake, without disturbing the marbling.
To make the multi-colour glaze effect be sure to cool the cake completely on a rack. Then place the rack on top of a piece of greaseproof or waxed paper to protect your table or counter top.
Melt the chocolate in a double boiler and then drizzle over the cake.
Allow the glaze to harden completely. Mix confectioner’s sugar with orange juice to make a drizzle-able glaze. Drizzle the 0range – or in this case pink – glaze over the cake. Again, allow the glaze to harden before serving.
This cake is wonderful served with fruit or good vanilla ice cream.
- 225 grams unsalted butter, softened
- 225 grams sugar
- 225 grams all purpose (plain) flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs, beaten
- 2 tablespoons milk
- 3 tablespoons cocoa powder
- the zest of a large orange
- 1 tablespoon orange juice plus extra for the glaze
- ¾ cup icing sugar (confectioner's sugar)
- 50 grams dark chocolate chips or semi sweet chocolate
- Preheat the oven to 350°F (180°C or 170°C for a fan oven).
- Grease and flour or line a 9 x 5 x 2½ inch (2 lb) loaf pan.
- Cream the butter in an electric mixer.
- Add the sugar and cream until light and fluffy.
- Beat in the eggs.
- Sift the flour, baking powder and salt together and stir into the batter.
- Divide the batter in half, placing each half in a separate bowl.
- Beat the milk into the first bowl of batter. Then sift in the cocoa powder and beat that in too.
- To the second bowl, add the orange juice and zest. Beat thoroughly.
- Alternate spoonfuls of the mixture in the loaf pan.
- Drag a knife or skewer through the mixture in swirls to create a marble effect. Carefully smooth the top of the batter, without disturbing the marbling.
- Bake for 45 to 55 minutes until a skewer inserted in the centre of the cake comes out clean.
- Cool the cake in the tin for ten minutes and then turn out and cool on a rack until completely cool.
- Melt the dark chocolate in a double boiler and drizzle over the cake. Allow the chocolate glaze to set.
- Put the icing sugar in a bowl and gradually add orange juice until a thick but drizzle-able consistency is reached. (You will need about 1 to 2 tablespoons of juice.)
- Drizzle the orange glaze over the cake. Allow the glaze to set.
- Cut the cake in slices to serve.