What is Marble Cake?

A marble cake is a cake with a streaked appearance achieved by very lightly blending light and dark batter.

How to make Chocolate Orange Marble Cake?

Making this cake is super easy. I used a basic pound cake recipe to make this cake with a few alterations.

Use softened butter at room temperature so that it creams well with the sugar. Cold butter will not fluff up.
No caster Sugar? Pulse granulated sugar in a grinder once/twice, so that it breaks into smaller granules. Use this in the same quantity.
Fold the flour gently into the batter (Cut and fold method) to retain all the air incorporated while creaming butter and sugar.
Do not over mix the batter. Just mix until incorporated.
Use all ingredients at room temperature.
You can increase the amount of orange or chocolate batter as per your choice.

Refer to weight conversion chart for Metric to Cups.

Storing

You can store this cake in the refrigerator for up to 7 days. Heat it up a little to enjoy it soft and fragrant.

Equipment Used –

Nordic Ware Original Platinum Collection Bundt Pan, Gold

Philips HR3705/10 300-Watt Hand Mixer, Black

Silicone Spatula,6 piece Non-scratch Heat Resistant Rubber Spatula with Stainless Steel Core,Non Stick and Good Grips Spatulas for Cooking,Baking and Mixing(Black)

Ingredients Used –

Hershey’s Cocoa – Natural Unsweetened, 225 G

Cocoacraft 70% Bitter Sweet Dark Chocolate Couverture I Dark Chocolate for Cake I 210 g I Natural I Bitter Sweet

Dried Orange Peel , 100gm

Like this recipe? Try some more of my cake recipes to go with your evening coffee/tea time-

Chocolate Orange Marble Cake

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

A slight twist to the all -time classic marble cake. This Chocolate Orange Marble Cake is a heavenly combination of – citrus Orange and intense chocolate. Truly magical together.

Ingredients

190 g All-Purpose Flour
180 g Caster Sugar
150 g Unsalted Butter, softened
30 ml Any Oil
4 Large Eggs
2 1/2 tsp Baking Powder
1/2 tsp Salt, skip if using Salted butter
For Chocolate batter
3 tbsp Cocoa Powder
45 ml Milk
For Orange batter
60 ml Orange Juice
3 tbsp Orange Peels or Orange Marmalade
2-3 drops of Orange Colour
To top (Optional)
100 g Dark Chocolate, melted

Directions

Preheat the oven to 175C/350F.
Beat the softened butter with sugar till pale and fluffy.
Add in the eggs one at a time, beating after each addition. Now add in oil and mix well.
Sift flour, baking powder, baking soda and salt.
Fold the sifted flour into fluffy butter and eggs mixture in three batches, with the help of a spatula or wooden spoon.
Once flour is all mixed in, divide the batter in 2 parts. One part for chocolate and the other for orange.
Mix in cocoa powder and milk in one for chocolate batter. In the other, add orange juice and orange peels. You can also add in a few drops of orange colour.
Grease a bundt pan generously and add scoops of both chocolate and orange batter alternatively to pan making a random pattern, till the pan is 3/4th full.
Swirl the batter using a knife or a skewer.
Bake in the preheated oven for 35-40 mins or till a skewer comes out clean.
Once baked, let it cool completely in the pan for 20-30 mins and then transfer to a cake plate to serve.
Pour melted chocolate on top of the bundt cake. (Optional)

Notes

For weight conversions to cups use this Weight Conversion Chart.
Use softened butter at room temperature so that it creams well with the sugar. Cold butter will not fluff up
No caster Sugar? Pulse granulated sugar in a grinder once/twice, so that it breaks into smaller granules. Use this in the same quantity.
Fold the flour gently into the batter (Cut and fold method) to retain all the air incorporated while creaming butter and sugar. Do not over mix the batter, fold till incorporated well.

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