Chocolate & Orange Marble Cake
First cake I ever learned to make was a marble cake. It was for my Brownie Troops Cookbook. I remember being very proud because I had taken 3rd place with my mom's recipe. I hope you will enjoy this modern version. We like our chocolate cake to be on the sweet side, I have changed the measurement you may use less sugar, if you prefer.
- Ready In:
- 1hr 25mins
- 1 cup unsalted butter
- 1 1⁄2 - 1 3⁄4 cups sugar, white
- 4 eggs, large
- 1⁄2 teaspoon vanilla extract, pure
- 3 1⁄2 cups cake-and-pastry flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup 1% low-fat milk
- 1⁄2 cup chocolate chips (bittersweet or dark)
- 1⁄8 cup milk chocolate chips, melted
- 1⁄4 cup unsweetened cocoa powder
- 2 teaspoons grated orange rind
- 2 tablespoons orange liqueur, grand marnia (may use orange juice)
- icing sugar
- Preheat oven to 350 degrees.
- Grease a deep 9-inch tube pan and dust with flour, put aside until needed.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Next beat in the eggs, one at a time then add vanilla.
- Sift together the flour, baking powder and salt.
- Add the flour mixture to the butter mixture, alternating with the milk, making 3 additions of dry and 2 of the milk.
- Put half the batter in a smaller bowl and stir in the melted chocolate chips and cocoa. Mix well.
- Stir the orange rind and liquer into the remaining batter.
- Pour half the orange batter into the a prepared tube pan.
- Then in a random fashion spoon the chocolate batter overtop of the orange batter and finish with the rest of the orange batter.
- Swirl a knife, through the batter to create marble effect.
- Bake in 350°F oven for about 1 hour check and see if cake is done, if not keep in until a skewer inserted in centre of cake comes out clean, shouldn't take longer than 1 to 1 1/4 hours.
- Let cool in pan for 10 minutes, then turn out onto wire rack to cool.
- When ready to serve dust with a little icing sugar.
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This is a nice variation on chocolate cake it has a good dense crumb without being heavy. I followed the recipe exactly but we all found it a bit too sweet and although it smelt wonderfully of orange we couldn't taste any orange in the cake. Like most chocolate cakes this improves if left to sit a day or 2 before eating. I will make it again adding some orange oil to the mix and reducing the sugar. I made this for Aus/NZ Recipe Swap #392Reply
Great cake without doubt. I made a half recipe and still got a good sized cake. This recipe is a dream to work with the batter was just like silk it was so smooth. I made this for my son who doesn't use alcohol and replaced the liqueur with a teaspoon on orange juice and some orange extract to bump up the orange as Grand Marnia isn't a shy flavor. My only suggestion would be to watch the cake as it bakes. Since it asks for an an hour and a quarter bake time I set the timer at 35 min to check on it and mine was already a bit over baked. The cake tastes exquisite and it was a bright spot on a rainy day in June.2Reply