You may be thinking, “Hang on a minute – what do you mean Chocolate Orange Marble Cake? Some of the glaze is pink!” I used blood oranges when I made the cake for these photographs. Their red pigment is anthocyanin, an antioxidant . Of course you can use ordinary oranges if blood oranges are not in season. The cake tastes almost exactly the same. The only difference is the pink glaze will be white instead.
Don’t be intimidated by the idea of making a marble cake. It’s actually very easy. The marbling will vary each time you make the cake, but if you follow these step by step instructions you should always get a good result.
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Step By Step Instructions for Marbling Chocolate Orange Marble Cake
After you have made the two types of batter, alternate spoonfuls of them 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. If you prefer, you can use a straight icing spatula for a slightly smoother result. 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.
Step By Step Instructions for Glazing Chocolate Orange Marble Cake
After the cake has finished baking, be sure to cool it 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.
To make the multi-colour glaze effect, melt the chocolate in a double boiler or bain-marie and then drizzle over the cake.
Allow the chocolate glaze to set completely. Meanwhile, 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 set before serving.
And there you have it!
This cake is wonderful served with fruit, good vanilla ice cream or easy, homemade No Churn Blood Orange Ice Cream.
Chocolate Orange Marble Cake – Printable Recipe
Chocolate Orange Marble Cake
- 225 grams unsalted butter, softened
- 225 grams sugar
- 225 grams all purpose flour all purpose flour is also known as 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
- 120 grams icing sugar icing sugar is also known as confectioner's sugar
- 90 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.