Chocolate Orange Marble Cake Recipe 465

CHOCOLATE ORANGE MARBLE CAKE

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.

CHOCOLATE ORANGE MARBLE CAKE

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.

CHOCOLATE-ORANGE MARBLE CAKE RECIPE - (4.6/5)

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 CAKE

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.

ORANGE CHOCOLATE MARBLE CAKE WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Grease and flour two 9 inch layer pans.
• Cream butter and sugar in a large bowl with electric mixer.
• Blend in orange rind and eggs.
• Sift flour, salt and powder together and add alternately with milk, beating well after each addition.
• Pour about 2/3 of batter into prepared pans.
• Combine melted chocolate, baking soda and water and blend into remaining cake batter.
• Spoon chocolate batter here and there over orange batter and cut through with spatula or knife to make a marbled effect.
• Bake at 350* for 30 minutes or until cake springs back when lightly touched.
• Cool cakes in pans 10 minutes; remove from pans and cool completely on racks.
• Fill and frost with Orange Buttercream Frosting.
• Decorate with mandarin oranges.
• Orange Buttercream Frosting: Blend butter and egg yolk at low speed in a large bowl.
• Gradually beat in sugar alternately with orange juice.
• Beat in orange rind.

CHOCOLATE-ORANGE MARBLE CHEESECAKE

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.

MARBLED CHOCOLATE ORANGE CAKE

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.