Chocolate Orange Marble Cake
Yield 2 loaf size cakes
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Description
This delicious cake is perfect for any occasion, whether it's a special birthday or a casual family gathering. Kosher, Pareve
Equipment
- 2 Long loaf pans OR
- Skewers optional
Ingredients
For the chocolate:
- 3.5 oz (100 gram) dark chocolate chopped or broken into pieces any dark or semi dark chocolate that you like to eat:-) Make sure it is non-dairy if you are making it Pareve.
- 1 Tablespoon (15 ml) canola oil
For the cake:
- 4 large eggs at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) canola oil plus a little more for greasing
- 1/2 cup (120 ml) water
- 1 cup (240 ml) orange juice fresh or from concentrated
- 2 1/2 cups (350 grams) all-purpose flour plus a little more for dusting
- 1 tablespoon (10 grams) baking powder
Instructions
- Preheat the oven to 320°F/160°C.
- Generously grease and flour the pan(s) and set aside.
- Place chocolate in a microwave-safe bowl and microwave in 20-30 second intervals, stirring well until the chocolate is completely melted and smooth. Stir in one tablespoon of oil.
- Using an electric mixer, whisk together eggs, sugar, and vanilla extract on high speed for 10 minutes until light and fluffy.
- Reduce the speed to low and gradually add (in this order!) oil, water, orange juice, flour, and baking powder.
- Pour ¾ of the batter into the prepared pan(s).
- Stir the melted chocolate with the remaining batter until thoroughly combined.
- Place tablespoons of the chocolate mixture over the white mixture in the pan. Using a knife or a skewer, swirl the chocolate batter into the white cake batter to create a marbled effect.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (Do not over-bake, or the cake will be dry; you want a few crumbs on the toothpick).
- Let the cake cool before slicing.
- Store cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.The cake can be frozen as a whole or sliced for up to 3 months. After completely cooling, wrap it with aluminum foil or plastic freezer wrap. Thaw at room temperature before serving.
Notes
- The eggs should be at room temperature to ensure a much greater volume.
- Avoid over-swirling the two batters, or you will lose the marble effect.
- How do I make the marble effect? Pour a base of yellow batter into each cake pan. Place tablespoons of the chocolate mixture over the white mixture in the pan. Then drag a butter knife or a skewer through the batter to create horizontal and vertical lines. Your knife or skewer should lightly touch the bottom of the pan. This helps ensure you’re swirling the batter throughout the white butter, not just on the top.
- How to prepare the pan(s): Spread a thin layer of oil over the bottom and sides of the pan. Then, sprinkle a thin layer of all-purpose flour over the greased surface. Using a pastry brush, spread the flour evenly over the pan. Tap out any excess flour, and your pan is ready to be filled with batter.
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