Chocolate Blood Orange Marble Cake Recipe

Verified Recipe

Time: 110 minutes



  1. unsweetened chocolate
  2. bittersweet chocolate
  3. unbleached all-purpose flour
  4. baking soda
  5. baking powder
  6. salt
  7. salted butter
  8. sugar
  9. eggs
  10. sour cream
  11. pure vanilla extract
  12. miniature semisweet chocolate chips
  13. oranges, zest of
  14. blood orange juice


  1. position an oven rack in the center of the oven
  2. preheat oven to 350
  3. lightly butter and flour a 9-inch fluted or plain tube pan and tap out the excess flour
  4. cake-in a microwave oven on medium power , in a microwave-safe bowl , heat the chocolates together for 30-second intervals , stirring after each interval , until melted , about 2 minutes
  5. let cool until tepid
  6. in a bowl , whisk together the flour , baking soda , baking powder , and salt
  7. in a large bowl , beat the butter and sugar with an electric mixer set on high speed until light and fluffy , about 3 minutes
  8. one at a time , heat in the eggs , scraping down the sides of the bowl after each addition
  9. with the mixer on low speed , gradually add the flour mixture , and then the sour cream and vanilla
  10. transfer half of the batter to a medium bowl
  11. add tepid chocolate mixture and chocolate chips and stir well
  12. add the orange zest to the plain batter
  13. spoon the batters alternately into the prepared pan
  14. using a table knife , swirl them together to create a marbled effect
  15. bake until a long bamboo skewer inserted in the center of the cake comes out clean , about 50 minutes
  16. let cool in pan on wire rack for 10 minutes
  17. 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
  18. strain into a glass measuring cup
  19. invert the cake onto the cooling rack and unmold
  20. place the rack on a plate
  21. slowly drizzle the orange syrup over the cake
  22. using a dessert spoon , retrieve the syrup on the plate and drizzle it back over the cake
  23. repeat until the cake absorbs all of the syrup
  24. let cool completely on the rack

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