Chocolate Blood Orange Marble Cake
Indulge in the perfect balance of citrus and chocolate with this stunning Chocolate Blood Orange Marble Cake. This show-stopping loaf cake combines the tangy brightness of freshly squeezed blood orange juice and zest with the rich, velvety decadence of dark chocolate. Each slice reveals a beautiful swirl of bold flavors, thanks to the marbled batter technique that’s as fun to create as it is to eat. With its moist, tender crumb and eye-catching design, this cake is ideal for everything from afternoon tea to celebratory gatherings. Plus, it comes together in just over an hour, making it an irresistible yet approachable dessert. Celebrate the unique pairing of citrus and chocolate with this elegant and flavorful treat!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 4 large Eggs
- 1 cup Whole milk
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Blood orange juice
- 1 tablespoon Blood orange zest
- 1 teaspoon Vanilla extract
- 2 ounces Dark chocolate, melted and cooled slightly
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract and blood orange zest.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. Mix only until combined.
Divide the batter evenly into two separate bowls. In one bowl, stir in the blood orange juice. In the other bowl, sift in the cocoa powder and fold in the cooled, melted chocolate until smooth.
Drop alternating spoonfuls of the blood orange batter and chocolate batter into the prepared loaf pan, layering them to create a marbled effect. Use a butter knife to gently swirl the batters together for a marbled appearance, being careful not to overmix.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 32.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
