This gorgeous Orange Chocolate Marble Cake celebrates the classic combination of citrus-y tart oranges and rich dark chocolate like no other! Don’t believe me? Try this recipe out! 😀
I know it sounds odd, but I have many fond memories of Oranges. Growing up, the fruit was a staple after-lunch munch in our home. I always loved the after-lunch fruit ritual. But my brother was a whole different story. He detested the humble orange. I don’t know what it was about oranges that irked him, but one way or another he refused to eat them. There were several times when he paid me to eat his share – a bribe to shut my mouth when my mother asked. And on days when he was broke, he would push his share of oranges right to the behind of his desk drawer, where it would lay for weeks until the foul smell tipped someone off! 😛
Though I’ve always loved Oranges, the combination of oranges and chocolate never excited me. On some level, I believed that they couldn’t possibly go well together. Man, was I wrong! Having refused a bite of mom’s favourite Lindt Intense Orange Dark Chocolate bar several times, I can’t quite put my finger on why I decided to bake an Orange Chocolate Marble Cake (Don’t you just love marble cakes?). All I can say is, I’m super glad I did. More so, I’m happy that this cake was my introduction to the classic combination of Orange and Chocolate. Now, I believe it’s a match made in heaven! 😀
Without further ado, here’s the recipe for this lovely Orange Chocolate Marble Cake.
Here’s what you need:
- Unsalted Butter – 150 g
- Sugar – 125 g
- Eggs – 2
- All Purpose Flour – 150 g
- Milk – 4 tbsp
- Baking Powder – 1 tsp
- Orange Juice – 3 tbsp, freshly squeezed
- Zest of one Orange
- Cocoa Powder – 3 tbsp
Here’s how you make this yum cake:
- Preheat your oven to 170 degrees Celsius.
- In a large bowl, beat butter and sugar till light and fluffy.
- Add in the eggs one at a time and beat well between each addition.
- Add in the flour, milk and baking powder and give it a good mix.
- Divide the batter into two halves. In one half, add in the orange zest and juice and mix until well incorporated. Sift the cocoa into the other half and mix well. (This addition of cocoa makes for an intense chocolate-y cake. If you would like it a little less intense, you can reduce the cocoa to 2 tablespoons. If at this point the chocolate batter is too thick, you can use a little bit of milk or water to thin it out.)
- Pour the chocolate cake batter into a greased and lined loaf tin, leaving a little behind. Pour a bit of the orange cake batter in and swirl with a knife or skewer. Then pour in the remaining orange cake batter and top it with the remaining chocolate cake batter. Swirl with a knife or skewer again.
- Pop the tin into the oven and bake for about 30-35 minutes or until a skewer inserted into the cake comes out clean.
- Once done, pull it out of the oven and allow to cool completely. Then slice and EAT!
This Orange Chocolate Marble Cake is such a winner! It is sweet and tangy, complete with the goodness of rich dark chocolate with the welcome interruption of citrus-y oranges. And the crumb, oh the crumb! It is beeeyoootiful! It is moist, and melt-in-the-mouth, with a not-too-sticky crumb; just the way a cake should be. Oh, and it’s one of those cakes that won’t leave you feeling heavy and bloated. Au contraire, it’s the kind of cake that you can indulge in sans the guilt, simply because… Oranges! Hello, that’s a fruit! The last time I checked, fruits are good for health! 😉
Give this recipe a try, NOW! 😀 One bite of this cake, and you’ll be thanking me!
24 thoughts on “Orange Chocolate Marble Cake”
May I know the size of your loaf pan? It is 9*5 inches or 8*4 inches?
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Hi Ann-Gee, I use a standard 9*5 inch loaf tin. 🙂
Noted with much thanks, Winola 🙂
The cake was so dry when I made it. It didn’t come out well for me… orange flavor part came out well but the chocolate part was too dry.
Hi Annu, I’m sorry to hear that. As you can see in the images, the cake is intended to be anything but dry. It is soft and moist and fragrant, as the pictures denote. The only things that could probably have gone wrong is over-beating the batter and maybe the cake baked too quickly. Over beating can cause the air in the batter to be beaten out, which will result in a very dense, stuffy crumb. And I would suggest checking if the oven is actually heating to the set temperature or if it is heating to a temperature beyond the setting (you can use an oven thermometer to do this). Ovens sometimes tend to have a mind of their own. This can cause excessive heat, which will bake the cake faster, and since we keep it in for at least 25 minutes, it may result in a dry cake. I hope these troubleshooting tips help. 🙂
Hi Vinola. I would like to bake this cake as a 9 inch cake. Please help me with the change in measurements. Also some frosting suggestions?
Hi Madhu, thanks for your comment. My name is spelled Winola, actually. As for a 9 inch cake, I would suggest on making 1.5 times this recipe. I generally use these same measurements for an 8-inch cake too. If you have a deep 9 inch cake tin, you could also double the recipe for a tall cake. As for frosting suggestions, I really do not recommend frosting for marble cakes. Marble cakes are so stunning on their own and they already have a lot going on on the flavour front. 🙂
What size eggs?
Hi Karen, when it comes to baking, I always use large eggs.
I’d like to make this cake in a bundt pan, should I double the recipe? m
Hi, yes, you will need to double the recipe.
Hope you love it!
Have you ever made this in cupcake form? Just wondering how many you think it’d make and how to change the baking time. Thanks! 🙂
Hi Alexandra, I apologize for the delayed reply. I haven’t made this in cupcake form, but I wouldn’t fear turning this recipe into cupcakes. You’ll probably get about 12-14 cupcakes, depending on the size of your baking tin. And I would suggest baking them for 18-20 minutes, or until a skewer inserted comes out clean. Keep a close watch on them and I’m sure you’ll have wonderful soft cupcakes! Let me know how it goes. Happy Baking!
Hi. How much is the flour and sugar in cups?
While I do recommend investing in a kitchen scale for baking, as nothing gives quite precise measurements as weighing ingredients out, you can use the link below to convert the recipe into cups.
Hope this helps 🙂
Instead of eggs what i can use?
Hi Jimee, if you would like a recipe for an Egg-less Marble Cake, please see my recipe for the same – https://thefoodscape.com/2014/08/22/egg-less-marble-cake/
To make it an Eggless Orange Chocolate Marble Cake, add in the zest of one orange and three tablespoons of orange juice to the batter before dividing it to add the cocoa powder. I have done this on several occasions, and it is absolutely delicious every single time!
Hope this helps 🙂
Can I use canned juice ?
Hi Manisha, I would not recommend it. Canned orange juice does not pack the favour of orange zest.