CHOCOLATE ORANGE MARBLE CAKE
These two flavors blend well together. This forms an attractive and moist cake.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
- In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 33.4 g, Cholesterol 77 mg, Fat 17 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 253 mg, Sugar 19.9 g
CHOCOLATE ORANGE MARBLE CAKE
For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake
Provided by Caroline Hire - Food writer
Categories Dessert
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
- Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
- Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
- Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
- Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.
Nutrition Facts : Calories 397 calories, Fat 23.1 grams fat, SaturatedFat 13.7 grams saturated fat, Carbohydrate 41.5 grams carbohydrates, Sugar 26.1 grams sugar, Fiber 1.6 grams fiber, Protein 5.6 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE-ORANGE MARBLE CAKE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- Preheat oven to 350F and position oven rack in the center of the oven. Lightly butter and flour a 9-inch fluted or plain tube pan and tap out the excess flour. Or, generously spray the cake pan with a baking non-stick spray such a Baker's Joy. For the cake: Melted the chocolate in a micro-wave proof bowl in 30-second intervals, stirring at each interval, until melted; about 2 minutes. Let cool until tepid. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In a large bowl (or in a stand mixer), beat the butter, and sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes. One at a time, beat in the eggs, scraping down the sides of the bowl after each addition. With the mixer on low speed, gradually add the flour mixture then the sour cream and vanilla (and Sweet Buttery Dough Flavor, if using). Transfer half of the batter to a medium bowl. Add the tepid chocolate mixture and chocolate chips (if using) and stir well. Add the orange zest (and orange oil, if using) 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 into the center of the cake comes out clean-- between 40 and 50 minutes (depending on your oven). Let cool on a wire cooking rack for 10 minutes. For 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 (or baking sheet). Slowly drizzle the syrup all over the cake. Use a dessert spoon to scoop up any remaining syrup and drizzle it back over the cake. Let the cake cook completely on the rack.
BLOOD ORANGE CHOCOLATE OLIVE OIL CAKE RECIPE BY TASTY
Here's what you need: blood oranges, olive oil, all purpose flour, dark cocoa powder, baking soda, kosher salt, organic sugar, filtered water, white vinegar, powdered sugar, pistachio
Provided by Crystal Hatch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 11
Steps:
- Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.
- Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.
- Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)
- Preheat the oven to 350˚F (180˚F).
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
- Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).
- Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
- While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
- Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.
- Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
- Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
- Enjoy!
Nutrition Facts : Calories 315 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, Sugar 32 grams
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.
Provided by Baby Kato
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
MARBLED CHOCOLATE ORANGE CAKE
I was in the mood for creating my own recipe for a chocolate orange cake,and this is what came out of it... I baked it in a 9x9 in square pan,but I think it could work as muffins too...perfect with coffee or as a snack.Hope you like it!
Provided by Baker30
Categories Dessert
Time 40m
Yield 1 9 inch cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: My original recipe used less baking powder and I found that it didn't rise very much,so I increased the amount of baking powder.
- In a medium bowl ,whisk the eggs with the sugar,sour cream,oil,and orange juice.Add orange zest at this point if using any.
- In a separate bowl ,sift the flour and baking powder and gently mix together to evenly incorporate the baking powder into the flour.
- Slowly add the egg mixture into the dry ingredients and mix until everything is combined.
- Next, pour half of the batter into a separate bowl and add cocoa powder to it.If the cocoa mixture has a thicker consistency,then you can add a little bit of orange juice to thin it out.
- Lightly grease a 9 inch round or square cake pan and pour the batter interchangeably to get a marble or swirl effect.This is where you can get creative.
- Bake at 350 degrees F for 40 minutes or until tester comes out clean.
CHOCOLATE-ORANGE MARBLE CHEESECAKE
Word to the wise: It's best to keep this Chocolate-Orange Marble Cheesecake hidden away until after dinner, lest it distract from the main course.
Provided by My Food and Family
Categories Recipes
Time 5h20m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine. Remove 1/2 cup of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom and 1-1/2 inches up side of pan. Refrigerate while preparing filling.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. Add chocolate and the reserved crumb mixture; mix well. Set aside. Stir orange zest into remaining batter; pour into prepared crust. Top with spoonfuls of the chocolate batter. Cut through batter with knife several times for marble effect.
- Bake 50 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 150 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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