Chocolate orange marble cake

Chocolate orange marble cake

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(13 ratings)

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Cooking time

Prep: 15 mins Cook: 55 mins

Skill level

Easy

Servings

Cuts into 10 slices

For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
397
protein
5.6g
carbs
41.5g
fat
23.1g
saturates
13.7g
fibre
1.6g
sugar
26.1g
salt
0.7g

Ingredients

  • 225g very soft butter, plus extra for greasing
  • 225g caster sugar
  • 225g self-raising flour
  • 4 large eggs, beaten
  • 2 tbsp milk
  • 3 tbsp cocoa powder, sifted
  • 1 large orange, zest and 1 tbsp orange juice
  • a few drops orange food colouring (optional)
  • 50g orange chocolate (we used Green & Black's Maya Gold), broken into pieces

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Method

  1. 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.
  2. 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.
  3. 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.
  4. Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
  5. 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.

Recipe from bbcgoodfood.com, February 2013

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Comments

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lucyploop's picture

I loved this recipe.

I did adapt it slightly as I wanted to make a cake. I divided the mixture into two cake tins and baked for 20 minutes at 160fan and it came out perfect. A tip would be when dividing the mixture into two before adding the cocoa, put more mixture into the bowl which is to have no cocoa. This is because when you add cocoa, milk and orange juice into the other bowl, you increase the amount of mixture in that bowl and so you don't really have half and half of each mixture, and the resultant cake is predominantly chocolate. When dolloping into the tins and spreading around, make sure the mixture goes all the way to the edge of the tin.

I also made a chocolate orange buttercream for my cake for between the two layers. The ingredients where 100g softened butter, 300g icing sugar, 40g cocoa, and 40ml orange juice (add the orange juice bit at a time and check the taste is to your liking as you go along). Whisk the ingredients together and spread on when the cake is completely cool (I chill them in the fridge beforehand). I didn't add any chocolate to the top as the buttercream was enough and didn't want to hide the marble effect!

The cake is scrumptious and lovely and moist! Makes an interesting change from my usual Victoria sponges!

aislingduffy's picture

I love this! I reduced the dry ingredients by 1/4 but kept the eggs at 4 because reducing it left the cake very crumbly. Also I added melted milk chocolate to the "chocolate half" of the mixture. Was yummy. Also used Terry's chocolate orange for the top.

coasterstep's picture

I had a different problem to all the other posts! My cake "boiled over" and made a real mess in the oven! I used a loaf tin with the correct measurements and ingredients were carefully weighed/measured. The (remaining) cake needed an hour to cook. Have not tasted it yet, but if I made it again I would reduce the ingredients by a quarter.

kakemadz's picture

I've found that sometimes, the "self-raising" bit of the flour differs either between brands or even with different packets of the same brand of flour. The quantity and potency of the raising agent isn't always identical. Add to that the quantity, potency and size of each ingredient (e.g. a large egg from a pack I buy will be different to the large eggs you buy in a different place) so every once in a while, you'll get crazy results with the same recipe. So your idea to reduce by a quarter is a good one.

fortlandgirl's picture

Made this 4or5 times now,great recipe ,just keep an eye on it after 45 mins in oven,very popular in this house !

rachel_r's picture

This was lovely, I had no problems with the cake setting - I checked it after 45 minutes at 160°C (fan oven) and it wasn't quite done, so left it for another few minutes until a cocktail stick came out clean. I made it when some friends came for dinner and it went down very well! The only thing I would say is that the orange part of the cake could be a bit more orangey, but the melted orange chocolate on the top makes up for it.

stigyo's picture

set perfectly looks exact

foodgeek's picture

Right, if it doesn't work this time then I give up!!! For all the people having trouble with this cake setting, it might have something to do with the cocoa powder you're using. Most cocoa powder sold in the UK is made using the 'Dutch' process and leaves the cocoa powder slightly alkaline or PH neutral and this will affect the acidity of the batter. Eggs need acidity to set in the baking process so this may be why your cakes are not setting. Try replacing some flour with baking powder and this will 'bump' up the acidity meaning the eggs might set better - maybe replace 25g of flour with a tablespoon of baking powder? For anyone that wants more technical details you can have a read here http://acselementsofchocolate.typepad.com/elements_of_chocolate/cocoa.html.

foodgeek's picture

No idea why but my last comment seems to have disappeared so here goes again. For all the people having trouble with this cake setting, it might have something to do with the cocoa powder you're using. Most cocoa powder sold in the UK is made using the 'Dutch' process and leaves the cocoa powder slightly alkaline or PH neutral and this will affect the acidity of the batter. Eggs need acidity to set in the baking process so this may be why your cakes are not setting. Try replacing some flour with baking powder and this will 'bump' up the acidity meaning the eggs might set better - maybe replace 25g of flour with a tablespoon of baking powder? For anyone that wants more technical details you can have a read here "h**p://acselementsofchocolate.typepad.com/elements_of_chocolate/cocoa.html"

foodgeek's picture

No idea why but my last comment seems to have disappeared so here goes again. For all the people having trouble with this cake setting, it might have something to do with the cocoa powder you're using. Most cocoa powder sold in the UK is made using the 'Dutch' process and leaves the cocoa powder slightly alkaline or PH neutral and this will affect the acidity of the batter. Eggs need acidity to set in the baking process so this may be why your cakes are not setting. Try replacing some flour with baking powder and this will 'bump' up the acidity meaning the eggs might set better - maybe replace 25g of flour with a tablespoon of baking powder? For anyone that wants more technical details you can have a read here http://acselementsofchocolate.typepad.com/elements_of_chocolate/cocoa.html.

foodgeek's picture

No idea why but my last comment seems to have disappeared so here goes again. For all the people having trouble with this cake setting, it might have something to do with the cocoa powder you're using. Most cocoa powder sold in the UK is made using the 'Dutch' process and leaves the cocoa powder slightly alkaline or PH neutral and this will affect the acidity of the batter. Eggs need acidity to set in the baking process so this may be why your cakes are not setting. Try replacing some flour with baking powder and this will 'bump' up the acidity meaning the eggs might set better - maybe replace 25g of flour with a tablespoon of baking powder? For anyone that wants more technical details you can have a read here http://acselementsofchocolate.typepad.com/elements_of_chocolate/cocoa.html.

foodgeek's picture

No idea why but my last comment seems to have disappeared so here goes again. For all the people having trouble with this cake setting, it might have something to do with the cocoa powder you're using. Most cocoa powder sold in the UK is made using the 'Dutch' process and leaves the cocoa powder slightly alkaline or PH neutral and this will affect the acidity of the batter. Eggs need acidity to set in the baking process so this may be why your cakes are not setting. Try replacing some flour with baking powder and this will 'bump' up the acidity meaning the eggs might set better - maybe replace 25g of flour with a tablespoon of baking powder? For anyone that wants more technical details you can have a read here http://acselementsofchocolate.typepad.com/elements_of_chocolate/cocoa.html.

foodgeek's picture

For all the people having some trouble with this cake 'not cooking' it is most likely to do with the type or brand of cocoa powder you are using. Might sound silly but most popular brands of cocoa powder use a process called the 'Dutch process' to to manufacture the cocoa powder and this changes it's chemical properties by making PH neutral. This counteracts the setting properties of the eggs (which require acidity to set) and is why your cakes are not setting but are staying runny in the middle - if you swap out a little flour for baking powder it will help to remedy the problem as baking powder adds back in the acidity the eggs need to set. Say maybe change out 25g of flour for one table spoon of baking powder. If anyone wants to read more technical details have a read at this link http://acselementsofchocolate.typepad.com/elements_of_chocolate/cocoa.html. Hope this helps some of you solve your problems with this cake.

Tamara216's picture

I tried this recipe and the result was fantastic! A very soft, moist sponge with a nice orange flavour.

knowlesk's picture

Was so excited to make this but was so disappointed. Like many of the other comments, the timing / temperature is all out on this recipe - the inside was totally undercooked after the allotted time so I had to leave it in for an extra 20mins (the outside burned). Also there wasn't much of an orange flavour from this. So disappointed. :(

foodgeek's picture

Please see my re cocoa powder.

marcela65's picture

Hi Al: I doubled the recipe and made it in a 30 cm x 22 cm baking dish, taste was great , but.... it cooked very well all around and it was uncooked in the middle top... I left it for 55min at 180 C. I put it back 20 more min and the middle still not cooked so I just decided to cut the cooked parts, leave them outside and put back in the oven the rest for 15 more minutes :-( Fortunately is only a trial before the big event. Im afrad I will have to do another recipe :-(

foodgeek's picture

Please see my re cocoa powder.

marcela65's picture

Hi, I want to try this cake for my 2 year old girl's birthday. If I "double" the recipe can someone please advise me what size rectangular baking dish should I use ? Hopefully someone can help with an answer thanks!

petrovic's picture
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Really lovely could really taste the chocolate and orange will defo be making it again x

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