Chocolate-Blood Orange Marble Cake
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
Cake
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- 1 3⁄4 cups unbleached all-purpose flour
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 lb salted butter, at room temperature (2 sticks)
- 1 1⁄4 cups sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 1⁄2 cup miniature semisweet chocolate chips
- 2 blood oranges, zest of
-
Syrup
- 1⁄2 cup fresh blood orange juice
- 1⁄4 cup sugar
directions
- Position an oven rack in the center of the oven; preheat oven to 350°.
- Lightly butter and flour a 9-inch fluted or plain tube pan and tap out the excess flour.
- Cake-in a microwave oven on Medium (50%) power, in a microwave-safe bowl, heat the chocolates together for 30-second intervals, stirring after each interval, until melted, about 2 minutes; let cool until tepid.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter and sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes.
- One at a time, heat in the eggs, scraping down the sides of the bowl after each addition.
- With the mixer on low speed, gradually add the flour mixture, and then the sour cream and vanilla.
- Transfer half of the batter to a medium bowl.
- Add tepid chocolate mixture and chocolate chips and stir well.
- Add the orange zest to the plain batter.
- Spoon the batters alternately into the prepared pan.
- Using a table knife, swirl them together to create a marbled effect.
- Bake until a long bamboo skewer inserted in the center of the cake comes out clean, about 50 minutes.
- Let cool in pan on wire rack for 10 minutes.
- Meanwhile, make the syrup: in a small saucepan, bring the orange juice and sugar to a boil, over medium heat, stirring often to dissolve the sugar.
- Strain into a glass measuring cup.
- Invert the cake onto the cooling rack and unmold.
- Place the rack on a plate; slowly drizzle the orange syrup over the cake.
- Using a dessert spoon, retrieve the syrup on the plate and drizzle it back over the cake.
- Repeat until the cake absorbs all of the syrup.
- Let cool completely on the rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
You are a lifesaver for posting this recipe! I own a copy of Tate's Bake Shop: Baking for Friends, and had planned to make a variant of this cake (my favorite recipe) for a party tomorrow. I bought all of the ingredients I needed, only to realize that I'd lent the book to a friend out of town. (Here's my tweak to the recipe, for the curious: keeping the superb sour-cream pound cake heart of the recipe, I unmarbled the cake, doubling the orange zest and mini chocolate chips, omitting the rest of the chocolate (I know. *I'm* a little sad about that too), and adding 1/4 c. amaretto. Then I added 1/4 tsp. cream of tartar to the syrup before boiling to give a bit of a stickier, more glaze-like consistency, and sprinkled some sliced almonds on top to finish it off.) We'll see how it's received tomorrow!