Chocolate Orange Marble Cake
Indulge in the irresistible charm of this Chocolate Orange Marble Cake, the perfect harmony of zesty citrus and rich cocoa swirls. This visually stunning loaf combines buttery vanilla sponge infused with fresh orange zest and juice, alongside a luscious cocoa batter enriched with melted dark chocolate. The marbled effect, created effortlessly with a simple swirl, makes every slice a work of art. With a moist, tender crumb and a delightful balance of flavors, this cake is ideal for afternoon tea, dessert, or gifting. Ready in just over an hour, it’s easy enough for beginners yet impressive for any occasion. Serve it as is or with a light dusting of powdered sugar for a crowd-pleasing treat.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 200 grams unsalted butter, softened
- 200 grams granulated sugar
- 4 large eggs
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 2 tablespoons orange juice
- 2 tablespoons cocoa powder
- 50 grams dark chocolate, melted
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix only until just combined to avoid overmixing.
Divide the batter evenly into two bowls. To one bowl, fold in the orange zest and orange juice. To the second bowl, sift in the cocoa powder and fold in the melted dark chocolate until incorporated.
Spoon alternating dollops of the orange and chocolate batters into the prepared loaf pan, creating a checkerboard-like pattern. Once all the batter is in the pan, drag a butter knife through the batter in a swirling motion to create a marbled effect. Do not overmix.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve slices plain or with a dusting of powdered sugar. Enjoy!
Nutrition Facts
Calories |
3766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1186 mg | 395% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 231.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 316 mg | 24% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1200 mg | 26% | |
*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.
