Best Chocolate Orange Marble Cake Recipes

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

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.

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 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.

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.

EGGLESS ORANGE AND CHOCOLATE MARBLE CAKE

Steps:

• Take two separate bowls. In one put all the ingredients for the orange batter and mix well with a wooden spoon. You don't have to beat the batter. In the other bowl, do the same with all the ingredients for the chocolate batter. Butter and flour an 8" cake tin. Starting with the chocolate batter, slowly pour a ladleful of batter right in the middle of the cake tin. Do not spread the batter. It will slowly spread out on its own eventually. Now slowly pour a ladleful of the orange batter in the centre of the chocolate batter. Again, do not attempt to spread the batter. Next pour a ladleful of chocolate batter in the centre of the orange batter. Keep alternately pouring the batters in a similar fashion till the batters are used up. Getting the layers right needs a steady hand and a little bit of practice. If your layers don't come out right, just run a knife/ skewer through the batter randomly and you will have a marbled cake. So you see, you really can't lose with this cake! Slowly, without disturbing it, place the cake tin in the oven and bake at 375 degrees for 45 minutes to an hour till a skewer inserted into the cake comes out clean. Cool for 10 minutes in the tin. Remove from the tin and cool on a rack. Cover with chocolate ganache if you prefer. This cake really doesn't require anything else and is perfect as it is.

CHOCOLATE & ORANGE MARBLE CAKE

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

GLUTEN FREE VEGAN CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Preheat the oven to 200C/180C fan. Grease and line a 1lb loaf tin.
• Mix flour, sugar, baking powder and salt in a large bowl
• Add the oil, water and orange juice and mix to combine
• Split the mixture into two bowls and to one add the orange zest and to the other add the cocoa powder.
• Add the batters to the loaf tin, alternating the colours. Using a knife or skewer, swirl the mixtures in the tin slightly to create the marble effect.
• Bake for 40-45 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes then transfer to a wire rack. Leave to cool then enhoy!