Chocolate and Orange Marble Cake
Orange and chocolate are always a great combination and this is no exception; chocolate and orange batters are marbled together in a ring shaped cake.
Ingredients
Serves: 12
- 250g butter
- 1 1/4 cups (280g) white sugar
- 3 eggs
- 2 teaspoons vanilla essence
- 1 cup (250ml) plain yoghurt
- 1 3/4 cups (220g) plain flour
- 3/4 teaspoon bicarbonate of soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons grated orange zest
- 60 dark cooking chocolate, melted
- 2 tablespoons orange liqueur
- 2 tablespoons orange juice
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C. Grease and flour one 25cm ring tin.
- In a large bowl cream the butter with 1 cup of the white sugar. Beat in the eggs then the vanilla and the yoghurt.
- In another bowl stir together the flour, bicarbonate of 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 the prepared ring tin. Swirl through the two batters with a knife to create a marbled effect.
- Bake at 180 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 then pour over the still hot cake.
- Let the cake finish cooling on a rack before serving.
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Reviews and Ratings
Global Ratings:
(25)
Reviews in English (21)
Very moist and lovely orange flavour. Very easy and quick. I assumed it was 60g of dark chocolate. I thought the chocolate could have been a little stronger. - 06 Apr 2014
I give this recipe 2 stars because it is ture to the description that it is a moist and attractive cake. However that is the best I can say about this cake. If you are looking for a FLAVORLESS cake then you have found the perfect recipe. I"m not sure if there are mistakes in the recipe and semi-sweet chocolate should have been used as opposed to unsweetened. Also, even though I tripled the amount of orange zest used (I large, juicy navel oranges) the orange flavor was faint at best. The glaze gives this cake a special touch but cannot make up for the flavor that is seriously lacking. I agree that the combination of orange and chocolate marry well but in relation to this cake it was not a match made in heaven. - 02 Dec 2003 (Review from Allrecipes USA and Canada)
I made this cake in a bundt pan. Next time I would 1 1/2 x the recipe for a higher, fuller cake and cook longer. I substituted the plain yogurt with vanilla lowfat yogurt and for the liqueur I used about a teaspoon of orange extract and doubled the orange juice. Very flavorful cake, very moist. - 27 Jan 2006 (Review from Allrecipes USA and Canada)