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Chocolate Orange Marble Cake

Chocolate Orange Marble Cake

Orange bundt cake, marbled with chocolate and orange cake batters. With a crystallized glaze that you will never forget!
Course Dessert
Cuisine American, brazilian, portuguese
Keyword bundt, cake, chocolate, marble, orange
Prep Time 30 minutes
Cook Time 1 hour
Servings 14 people
Calories 400 kcal

Ingredients

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

Glaze

  • 1 tablespoon unsalted butter
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 3/4 cup granulated sugar

Instructions

Marble Orange Cake

  1. Pre-heat oven to 350F.
  2. 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.
  3. 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.
  4. Add cocoa powder to just one of the bowls.
  5. Sift each bowl of dry ingredients. Set aside.
  6. Cream butter in the bowl of an electric mixer for 2 minutes.
  7. Add granulated sugar gradually and keep creaming for another 2-3 minutes until the mixture is very light and fluffy.
  8. Add eggs, one at a time, making sure one egg is incorporated before adding the next one.
  9. Add orange zest and mix to combine.
  10. Weight the cake batter and divide it into two different bowls.
  11. 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.
  12. 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.

Orange Batter

  1. 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.

Chocolate Batter

  1. 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.

To assemble

  1. Pour 1/3 of the orange batter on the bottom of the pan.
    Chocolate Orange Marble Cake batter
  2. Top with 1/2 of the chocolate batter.
    Chocolate Orange Marble Cake batter
  3. Top with 1/3 of the orange batter.
  4. Now, pour the other half of the chocolate batter on top.
  5. Finish with the remaining orange batter.
  6. Smooth the top.
    Chocolate Orange Marble Cake batter
  7. Bake in pre-heated oven for about 40-50 minutes.
  8. If the cake starts browning too much on top, cover it with a piece of foil to finish baking.
  9. 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.
  10. Remove from the oven. Let it cool in the pan for 10 minutes.

Glaze

  1. Once you remove the cake from the oven, start making the glaze.
  2. Mix all ingredients in a small saucepan until combined and melted together.

To assemble

  1. After the cake has cooled in the bundt pan for about 10 minutes, flip it onto a plate.
  2. Brush hot cake with glaze.
  3. Let cake cool to room temperature before cutting.

Storage

  1. 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.
Nutrition Facts
Chocolate Orange Marble Cake
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.