Best Chocolate Orange Marble Cake Recipe 465 Recipes

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• 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.

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
• Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
• Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
• Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
• Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
• In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.