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
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.
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
Steps:
- Preheat the oven to 350°F (180°C or 170°C for a fan oven).
- Grease and flour or line a 9 x 5 x 2½ inch (2 lb) loaf pan.
- Cream the butter in an electric mixer.
- Add the sugar and cream until light and fluffy.
- Beat in the eggs.
- Sift the flour, baking powder and salt together and stir into the batter.
- Divide the batter in half, placing each half in a separate bowl.
- Beat the milk into the first bowl of batter. Then sift in the cocoa powder and beat that in too.
- To the second bowl, add the orange juice and zest. Beat thoroughly.
- Alternate spoonfuls of the mixture in the loaf pan.
- Drag a knife or skewer through the mixture in swirls to create a marble effect. Carefully smooth the top of the batter, without disturbing the marbling.
- Bake for 45 to 55 minutes until a skewer inserted in the centre of the cake comes out clean.
- Cool the cake in the tin for ten minutes and then turn out and cool on a rack until completely cool.
- Melt the dark chocolate in a double boiler and drizzle over the cake. Allow the chocolate glaze to set.
- Put the icing sugar in a bowl and gradually add orange juice until a thick but drizzle-able consistency is reached. (You will need about 1 to 2 tablespoons of juice.)
- Drizzle the orange glaze over the cake. Allow the glaze to set.
- Cut the cake in slices to serve.
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.
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
CHOCOLATE & ORANGE MARBLE CAKE
nice soft cake
Provided by jimbob15
Time 45m
Yield Makes one loaf
Number Of Ingredients 6
Steps:
- mix all the in the bowl excipe for the cocoa powder
- split the mixture in half and with one add the cocoa powder and mix
- put the oven on 180'c
- put both on top of each other in a tray.
- and BAKE
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