Chocolate Orange Marble Cake
The Chocolate Orange Marble Cake is a delightful fusion of rich chocolate and zesty orange flavors, elegantly swirled together in a visually stunning pattern. This cake is made with all-purpose flour, giving it a soft and tender texture, while the addition of baking powder helps it rise to perfection.
The base of the cake is a creamy mixture of softened unsalted butter and sugar, creating a rich and buttery foundation. The incorporation of large eggs adds moisture and binds the ingredients together, ensuring a uniform crumb. The true magic of this cake lies in its dual flavors - one half of the batter is flavored with natural cocoa powder, imparting a deep, chocolatey taste, while the other half is zestfully enhanced with fresh orange zest, offering a burst of citrusy freshness.
A touch of vanilla extract and sour cream is added to the batter, contributing to the cake's moistness and subtly complex flavor profile. The two batters are then alternately spooned into a loaf pan and swirled together, creating the characteristic marbled effect that is not only delicious but also aesthetically pleasing.
Baked until golden and springy to the touch, this Chocolate Orange Marble Cake is a delightful treat, perfect for those who love the combination of chocolate and fruit flavors. It's an ideal accompaniment to afternoon tea, a special dessert, or a delicious treat to enjoy any time.
Chocolate Orange Marble Cake
10
servings25
minutes50
minutes350
kcalIngredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 tablespoons cocoa powder
Zest of 1 orange
Directions
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
Whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar. Add eggs, one at a time, then vanilla. Mix in sour cream.
Divide the batter in half. Stir cocoa into one half and orange zest into the other.
Alternately spoon the two batters into the pan. Swirl with a knife.
Bake for 50-60 minutes. Cool before slicing.