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  • Sarah L Samuels

Chocolate & Orange Marble Cake

Updated: Jun 6

You can't beat a marble cake and as I had lots of oranges to use up I thought I would make a chocolate and orange marble cake. It's a fairly basic cake made using the all-in-one method.


I think this cake is perfect to have with a cuppa in the afternoon or a quick bake if you have last minute guests to visit.




It will keep in an airtight tin for three days or it can be frozen for a few months.



Pre-heat the oven to 180 degrees centigrade (160 fan) then line the base and sides of a 8" (20cm) round cake tin.



In the bowl of a stand mixer place the butter, sugar, eggs, flour and milk then beat until smooth.



Take approximately half the cake mixture out of the mixer into a medium sized bowl then add the orange zest and mix with a spatula.



Add the cocoa powder to the half of the cake mixture in the stand mixer and mix until fully combined.




Add spoonfuls of the two cake mixtures randomly in the tin.



Using a cake tester or skewer swirl it around the mixture so it is fairly level and slighty mixed together with a marble effect.



Bake in the oven for 60 minutes or until a cake tester comes out cleanly.



Leave to cool on a wire rack then remove from the tin and place on a serving plate.




Chocolate & Orange Marble Cake


Sarah's servings: 10

Sarah's skill: Easy

Baking time: 60 minutes


Ingredients:


250g Soft unsalted butter

250g Caster sugar

4 Large eggs

250g Self Raising flour

3 Tbsp Milk

Zest of 1 Orange

2 Tbsp Cocoa powder


Method:


  1. Pre-heat the oven to 180 degrees centigrade (160 fan).

  2. Line the base and grease a 8" (20cm) round cake tin.

  3. In the bowl of a stand mixer place the butter, sugar, eggs, flour and milk then beat until smooth.

  4. Take approximately half the cake mixture out of the mixer into a medium sized bowl then add the orange zest and mix with a spatula.

  5. Add the cocoa powder to the half of the cake mixture in the stand mixer and mix until fully combined.

  6. Add spoonfuls of the two cake mixtures randomly in the tin.

  7. Using a cake tester or skewer swirl it around the mixture so it is fairly level and slighty mixed together with a marble effect.

  8. Bake in the oven for 60 minutes or until a cake tester comes out cleanly.

  9. Leave to cool on a wire rack then remove from the tin and place on a serving plate.






Sarah's extra slice.......


You could leave the orange out and add vanilla extract if you prefer a chocolate and vanilla cake.


It will keep in an airtight tin for three days or it can be frozen for a few months.


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