This Chocolate Orange Marble Cake is a creation inspired by one of my favorite childhood cakes: Bolo de Laranja (Orange Cake in portuguese) that my mom used to make.
As a matter of fact, the recipe is my mom’s. She sent me the recipe last week when I asked her for it, because I saw one of my favorite bloggers @yogaofcooking posting a Bolo de Laranja photo on instagram. And I started to crave for my mom’s Orange Cake.
Coincidentally, another blogger friend @theflourgirl_ invited me for a Portuguese baking collab on instagram, where a bunch of Portuguese bakers are making desserts inspired by Portugal.
I thought this recipe would be perfect, because it’s a family recipe, and my mom’s side of the family is all Portuguese. My grandparents both come from Portugal, and had a Portuguese bakery in Brazil for 50 years. My grandma was the baker. My grandpa also had a bakery on his own at some point, but then he sold it to join my grandma and her brothers in the family bakery.
So this is a very nostalgic cake for me. It reminds me of my childhood.
So, the Bolo de Laranja (Orange Cake) my mom makes isn’t really a Chocolate Orange Marble Cake. Her cake has actually no chocolate at all.
Still, I was able to use her recipe altering just a couple of things in order to be able to add cocoa powder to half of the batter!
The reason why I wanted the chocolate twist in this recipe is very simple. Well, it’s because I love chocolate, why else? And the combination chocolate and orange is just divine! Do you agree with me?
How to make orange slices dipped in chocolate
On top, I decorated the Chocolate Orange Marble Cake with orange slices half-dipped in chocolate.
To make these orange slices dipped in chocolate, first, it’s better if you have chocolate coating, or tempered chocolate. But simply melted chocolate will work too. The reason for the tempered chocolate, is that it will set better, and it will remain glossy.
Slice the orange, and make sure you place orange slices on top of a double sheet of paper towel, and then place another double sheet right on top. Let oranges drain in the paper towel for about 10 minutes, pressing very gently from time to time to absorb the water in the orange.
The orange has to be a little bit dry, otherwise the chocolate will slide right off. Plus, if you get too much liquid in your chocolate, it will curdle.
Let orange slices dipped in chocolate dry up on top of a parchment paper or silicon mat.
And then place them on top of your cake once the glaze has set.
How to make Chocolate Orange Marble Cake
I made sure to write the grams in the dry ingredients of the cake recipe, to help you divide the batter later.
You will have to split the flour, baking powder, and salt between two different bowls. And then, add unsweetened cocoa powder to one of the bowls. Sift both bowls, and set them aside for later to make the two different color batters.
Start making the batter by creaming the butter, then adding sugar, and then eggs. At this point, split the batter into 2. Half will be chocolate batter and the other half will be orange batter.
The orange juice, which I recommend using freshly squeezed, will have to be split into 1 cup, and 3/4 cup. We will add the 1 cup to the chocolate batter, since it will have more dry ingredients in it due to the cocoa powder. And leave the 3/4 cup of orange juice for the orange batter.
And the reason why it’s important to have a scale at times like this, it’s because you get to measure your batter properly, and the ingredients, so your cake has more chances of coming out perfectly fluffy and delicious!
This is the scale I use. I’ve had it for years, and it’s awesome! Totally worth the price!
If you like baking and don’t have a scale, I really recommend getting one. Shop around, read reviews, and definitely get a scale, that will improve your baking game tremendously!
To assemble the Chocolate Orange Marble cake, you will pour 1/3 of the orange batter on the bottom of the *very well greased and floured* bundt pan.
Then top it with 1/2 of the chocolate batter.
Top the chocolate layer with another 1/3 of the orange batter, and then pour the other half of the chocolate batter on top.
Finally, finish with a layer of orange batter.
Smooth out the top, and you are all set to bake your cake.
Make sure to keep an eye on the cake, because it might start to brown on top, and the inside might not be fully cooked. If that happens, cover the cake with a piece of foil to finish baking.
And this is the bundt pan I used to make this cake. It’s a 12 cup Bundt Pan. Maybe you could half the recipe and make it in a 6 cup bundt pan, but I wouldn’t recommend putting all the batter from this recipe in anything smaller than 12 cups.
Now go make this Chocolate Orange Marble Cake, because you won’t regret it. Check out the delicious crumb!
It’s such a buttery, scrumptious, fluffy cake!
Have a great day, thanks for reading my blog! I hope you enjoy today’s recipe.
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Chocolate Orange Marble Cake
Marble Orange Cake
- 3 3/4 cups all-purpose flour 478 grams, 16.8 oz
- 1/3 cup unsweetened cocoa powder 32.8 grams, 1.16 oz
- 1 tablespoon + 3/4 teaspoon baking powder 18 grams, 0.63 oz
- 1/2 teaspoon fine sea salt
- 1 1/4 cups unsalted butter room temperature (283.5 grams, 10 oz)
- 2 1/2 cups granulated sugar 500 grams, 17.6 oz
- 5 eggs
- 1 1/2 tablespoons orange zest
- 1 3/4 cup orange juice preferably freshly squeezed
- 1 tablespoon unsalted butter
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 3/4 cup granulated sugar
Marble Orange Cake
Pre-heat oven to 350F.
Grease a 12 cup bundt pan with butter. Sprinkle flour all over and shake it around to coat completely. Make sure your entire bowl is greased and floured. Set aside. I usually like to keep my greased bowl in the fridge, so the coating stays nice and solid.
Divide the all-purpose flour into 2 bowls, which is why is so much more accurate if you use a scale when doing this. You should place 239 grams of flour in each bowl. Add half of the baking powder to each bowl. Also, that’s why I put the measurement in grams in the recipe, so you should have 9 grams of baking powder in each bowl. Finally, put 1/4 teaspoon salt in each bowl.
Add cocoa powder to just one of the bowls.
Sift each bowl of dry ingredients. Set aside.
Cream butter in the bowl of an electric mixer for 2 minutes.
Add granulated sugar gradually and keep creaming for another 2-3 minutes until the mixture is very light and fluffy.
Add eggs, one at a time, making sure one egg is incorporated before adding the next one.
Add orange zest and mix to combine.
Weight the cake batter and divide it into two different bowls.
Divide the orange juice now, so you can pour it into the two different batters. In the orange juice batter you will add 3/4 cup of orange juice. In the chocolate batter, you will add 1 cup of orange juice.
Now that you have the orange juice divided between 1 cup and 3/4 cup, you can start working with one batter at a time.
To half of the initial butter+sugar+eggs batter, add 3/4 cup of orange juice. Mix to combine. Add the sifted dry ingredients without the cocoa powder. Use a whisk to mix until smooth.
To the other half of the butter+sugar+eggs batter, add 1 cup of orange juice. Mix to combine. Add sifted ingredients with the cocoa powder. Use a whisk to mix until smooth.
Pour 1/3 of the orange batter on the bottom of the pan.
Top with 1/2 of the chocolate batter.
Top with 1/3 of the orange batter.
Now, pour the other half of the chocolate batter on top.
Finish with the remaining orange batter.
Smooth the top.
Bake in pre-heated oven for about 40-50 minutes.
If the cake starts browning too much on top, cover it with a piece of foil to finish baking.
The cake will be ready when a toothpick is inserted inside the cake and comes out clean. Gently touch the top of the cake with your finger and if the cake springs right back and seems to have a nice little crust, you are done baking it.
Remove from the oven. Let it cool in the pan for 10 minutes.
Once you remove the cake from the oven, start making the glaze.
Mix all ingredients in a small saucepan until combined and melted together.
After the cake has cooled in the bundt pan for about 10 minutes, flip it onto a plate.
Brush hot cake with glaze.
Let cake cool to room temperature before cutting.
Keep it in the fridge for up to 5 days. Remove from the fridge 10 minutes before eating, so the cake has a chance to soften up.